Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Hot Cross Buns


2 x 8g sachets dried yeast
1 1/4 cups (310ml) milk, warmed
1/4 cup (60g) caster sugar
4 cups (600g) plain flour
2 tsp ground cinnamon
2 tsp ground mixed spice
1 teaspoon salt
60g butter
1 cup sultanas
1 cup dried cranberries (craisins)
2 eggs
1/3 cup (50g) self-raising flour
apricot jam, warmed and sieved, for brushing

* Spread on any jam or cream cheese

Step 1 Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes. Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter. Step 2 Stir in sultanas, cranberries (craisins), eggs and yeast mixture. Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down. Knead until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray. Set aside 1/4 hour. Step 3 Preheat oven to 200°C. Combine self-raising flour and 1/4 cup (60ml) water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes. Brush buns while warm with jam.



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
JacquelineTiong's picture
mhudson's picture

Top Recipe Keepers

Share with Facebook