Everything you need to know to make hot cross buns for Easter

With this easy to follow guide, you’ll be whipping up your own hot cross buns no problems. Check out how to create these Easter treats here.

Easter isn’t complete without eating warm hot cross buns straight from the oven. So, for holiday fun, follow our hot cross bun recipe to bake your own batch.

Step 1: Make the dough

Whisk 1 tbs dried yeast, 1 tsp caster sugar and 185ml (3/4 cup) warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in 125ml (1/2 cup) milk, 50g butter, melted, and 1 egg, lightly whisked. Combine 525g (3 1/2 cups) plain flour, 200g mixed dried fruit, 70g (1/3 cup) caster sugar, 2 tsp mixed spice and a pinch of salt in a bowl.

Hot cross buns are easy to make at home.

Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 1 1/2 hours or until doubled in size.

Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl.

Step 2: Shape the buns

Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into 12 even portions. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Place portions side by side in the prepared pan. Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.

Pipe crosses onto the buns.

Step 3: Bake and decorate

Preheat oven to 200°C. Combine 75g (1/2 cup) plain flour and 80ml (1/3 cup) water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through. Meanwhile, stir 2 tbs caster sugar and 80ml (1/3 cup) water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. Transfer buns to a wire rack. Brush tops with glaze. Set aside to cool slightly.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Everything you need to know to make hot cross buns for Easter