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Hot Cross Buns

Hot Cross Buns

Difficulty: Easy
Season: Autumn
Preparation: 25
Cooking: 25 + 60

How to

1. Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes. Sift Lighthouse Plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter.
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.
Preheat oven to 200°C. Combine Lighthouse 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.


Serves 6