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Hot Cross Buns

These classic spiced buns make a sweet treat at Easter or any time of year.



  • 80 ml (⅓ cup) milk
  • 2¼ teaspoon fast acting yeast
  • 2 Tablespoons caster sugar
  • 220 g (1¾ cup) plain flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup unsalted butter
  • 1 large egg
  • 40 g (⅓ cup) dried currants
  • Zest of ½ Orange
  • 1 Tablespoon flour
  • 1 Tablespoon orange marmalade


  1. Warm the milk to approximately 110 degrees F (45 degrees C), then add yeast and one teaspoon of the sugar.
  2. Stir and leave to activate, about 5 minutes.
  3. Add the flour, cinnamon, allspice, ginger, cloves, diced butter, and the rest of the sugar to the Vitamix container.
  4. Pulse a few times until you have a course, floury mixture.
  5. The milk should have frothed up and be fizzing.
  6. Select Variable 1.
  7. Start the machine, remove the lid plug, and slowly pour in the milk mixture.
  8. Blend for 5 to 10 seconds.
  9. Stop the machine and scrape down the sides.
  10. Add the egg, currants, and orange zest.
  11. Start the machine and blend on Variable 1 until the mixture starts to come together as dough, about 15 to 20 seconds*.
  12. Remove dough (it should be sticky) onto a lightly floured surface.
  13. Knead dough for about 5 minutes, until dough springs back when you push your thumb into it.
  14. Place into a lightly oiled bowl, cover with a damp cloth, and leave in a warm place to proof for 1 hour.
  15. After one hour, gently deflate the dough, knead for 1 minute, then place it back into the lightly oiled bowl and proof for one more hour.
  16. After another hour, place dough onto a lightly floured surface. Pinch the dough into 6 equal pieces (approx 75 g each) and roll into neat buns.
  17. Place buns onto a greased baking tray or pan, leaving a little bit of space between each for the buns to expand.
  18. Cover loosely with cling film and proof for 15 more minutes.
  19. Meanwhile, add a tablespoon of flour to a small bowl and slowly drizzle in water until you form a smooth paste.
  20. Transfer to a small piping bag and carefully pipe a cross onto each bun. Bake at 350 degrees F (180 degrees C) for 15 to 17 minutes. Gently heat marmalade with a teaspoon of water and glaze the buns.

Chef's Notes

*Mix the dough until it just comes together. Do not overwork the dough or your buns will bake tough.These buns are best served warm the day they are made.

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