Hot cross buns

by Ed Halmagyi


  • 1kg bakers flour
  • 2 sachets (14g) dried yeast
  • 325ml tepid water
  • 250ml milk
  • 100g brown sugar
  • 2 tsp mixed spice
  • 1 tsp ground nutmeg
  • 180ml vegetable oil
  • 3 tsp (20g) fine salt
  • 250g sultanas
  • 200g mixed peel
  • 75g plain flour
  • 150ml water, extra
  • 100g caster sugar


1 Preheat oven to 200C. Combine 100g flour with the yeast and water in a bowl and set aside for 20 minutes, until foamy and well-risen.
2 Transfer to the bowl of an electric mixer and add the milk, brown sugar, spices and remaining flour. Mix on low speed for 1 minute, until just-combined, then add the oil and salt and mix for 5 minutes until a relatively smooth dough forms.
3 Turn the dough out onto a bench, then knead by hand for 4 minutes, until smooth. Cover and stand for 10 minutes, then add the fruit and knead for 2 minutes to combine. Place in an oiled bowl and cover with cling film. Set aside for 1½ hours, until doubled in size.
4 Divide into 20 pieces (110g each) and roll into balls. Arrange on lined oven trays and cover with cling film. Set aside for 1 hour, until doubled in size.
5 Whisk the plain flour with half the extra water. Combine the remaining water with the cast sugar and bring to a boil in a small saucepan over a high heat.
6 Drizzle the flour paste in cross lines over the buns, then bake for 35 minutes, sprinkling occasionally with misted water, until mid-brown. Brush with the syrup, then cool on a wire rack.