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Shady Hot Cross Buns


  • 65 g butter
  • 1 cup milk
  • 2 tbsp honey
  • 7 g dry yeast 1 sachet
  • 1/2 tbsp sugar
  • 65 g warm water
  • 500 g plain flour
  • 1 tsp salt
  • 1 tsp mixed spice
  • 110 g dark brown sugar
  • 1 cup dried fruit
  • 1/4 cup mixed peel


  1. Place butter, milk and honey in a small saucepan. Warm through over low heat until the butter is melted. Set aside until lukewarm.

  2. Place the yeast, ½ tbsp sugar and water in a small bowl. Leave for 5 minutes or until frothy.

  3. Place flour, salt, spice, sugar, pecans, fruit and peel in a large bowl. Combine. Stir in the milk and yeast mixtures. Stir to make rough dough, turn dough out onto a clean, lightly floured surface and knead until smooth. Return to the bowl.

  4. Cover with plastic wrap and leave to prove for 1 hour or until the dough has doubled in size. This time may vary depending on the temperature.

  5. Line a square cake tin or baking dish with oven proof baking paper. Set aside.

  6. Turn dough out onto a clean, lightly floured surface and knead until smooth. The dough should be soft and pliable. Using a dough divider or blunt knife, divide the dough into pieces, each weighing approximately 70g. Shape each piece into a smooth ball. Place balls, sitting snuggly together, seam side down into the cake tin or baking dish.

  7. Leave to prove for 1 hour or until the buns have doubled in size.

  8. Preheat oven to 220°C. Place fruit buns in the oven and cook for 25-30 minutes or until cooked through and golden.

  9. For the crosses: combine 75 g self-raising flour, 2 tbsp caster sugar, 1 tsp cooking oil (such as sunflower oil) and 1/3 cup milk in a bowl to form a thick paste. Pipe crosses onto the buns prior to baking.

  10. Buns can be glazed immediately after baking. Using a pastry brush glaze with 1/3 cup of warmed honey.

  11. Serve warm or at room temperature or split and toasted.