Hot Cross Buns

(Adapted from SMEG)

Bun Ingredients

4 teaspoons of dry yeast

½ cup caster sugar

1 ½ cups lukewarm milk

4 cups plain flour

4 teaspoons mixed spice

75 grams butter, melted and cooled

1 egg, lightly beaten


1 ½ cups sultanas


½ cup plain flour

1/3 cup water


1 tablespoon water

2 tablespoons caster sugar


  1. Place all bun ingredients (yeast, sugar, milk, flour, spice, sugar & egg), except raisins into a mixing bowl. Using a dough hook, mix for 10 minutes. Add raisins and mix for 2 mins until well combined.
  2. Place the bowl into the combi steamer and proof on steam 40c for 30 minutes until they double in size. OR leave bowl in a warm place to proof until it doubles in size (about 1 hour)
  3. Turn dough out onto a lightly floured board.  Divide dough into 24 even sized pieces (approx. 60g) and shape into buns.  Place onto a lined baking pan.
  4. Allow buns to proof again for another 30 minutes.
  5. Preheat oven on convection/hot air humid/fan force at 180◦C.
  6. To make crosses, combine flour and water in a small bowl and mix lightly.  Spoon mixture into a piping bag (or small plastic bag with the corner cut out) and pipe crosses onto the buns.
  7. Bake on on the middle shelf for 20-25 minutes or until golden brown.
  8. To make the glaze, combine water and sugar in a small saucepan.  Gently heat until sugar is dissolved.  Brush glaze over buns and allow to set for a few minutes before serving.

Thank you SMEG for sharing. For SMEG products please visit

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