Hot Cross Buns

Nothing else reminds us of Easter more than the smell of fresh hot cross buns bursting with fruit and spices.

Hot Cross Buns
  1. Place the yeast, 2 Tbsp flour, sugar, and ¼ cup water in a small bowl. Leave in a warm place for approximately 10 minutes or until frothy.
  2. Place the extra flour, caster sugar and Gregg's spices in a bowl. Rub in the butter, stir in the fruit then add the yeast mixture and extra water. Mix to form a soft dough. Place onto a lightly floured surface and knead for 2 - 3 minutes or until smooth. Place in an oiled bowl, cover and leave in a warm place 30 to 40 minutes.
  3. Preheat the oven to 200°C.
  4. Turn the dough out of the bowl and knead. Divide into 12 portions and shape each portion into a ball. Place on a baking tray lined with baking paper making sure the portions are touching each other. Cover with a tea towel and leave in a warm place for 20 minutes.

To prepare the crosses

  1. Mix the ingredients into a paste.
  2. Pipe the paste onto the top of buns.
  3. Bake in the preheated oven for 15 minutes. Remove from the oven, brush with egg and return to oven for a further 5 minutes.
Meal Type:
Prep Time:
20 mins
Cooking Time:
20 mins


3 tsp instant yeast

2 Tbsp flour

1 Tbsp sugar

1/4 cup lukewarm water

4 cups plain flour (additional)

3 Tbsp caster sugar

1 tsp Gregg's Ground Mixed Spice

1 Tbsp Gregg's Ground Cinnamon

1/2 tsp Gregg's Ground Nutmeg

50g butter, softened

1 1/2 cups mixed fruit

1 cup lukewarm water (additional)

1 egg, lightly beaten (for glazing)

1/4 cup plain flour (for the crosses)

2 tsp caster sugar (for the crosses)

2 1/2 Tbsp water (for the crosses)