Scrumptious hot cross bun recipe

Warm, fragrant hot cross buns are always a firm favourite in Ryman villages over the Easter holidays. It’s also the perfect time to spend with family – and what better way to create a festive atmosphere than by baking some delicious hot cross buns with your grandkids?

Nothing beats home-made, and this recipe, shared by Ryman chef Matt Orr, will make a perfect Easter treat. As they bake, your home will be filled with the sweet aromas of Easter, and you’ll have a wonderful snack to enjoy together. So, let’s get baking!

This recipe makes 10 buns.

Prep Time: 30 minutes | Cook Time: 25 minutes
Rising time: 1 hour and 40 minutes | Total Time: 2 hours and 35 minutes

Ingredients

For the buns

½ cup milk
¼ cup water
¼ cup brown sugar
1 tablespoon active dried yeast
2 ½ - 3 cups high grade flour
½ teaspoon salt
1 tablespoon cinnamon
1 tablespoon mixed spice
1 teaspoon nutmeg
¾ cup raisins or currants (or a mixture)
¼ cup mixed peel
75 grams butter melted
1 egg
1 teaspoon vanilla extract

For the crosses

¼ cup flour
¼ cup milk
1 teaspoon sugar

For the glaze

¼ cup water
3 tablespoons sugar
2 tablespoons quince paste

Click on Tab 2 for the method.

Method

Add the milk, water and brown sugar to a microwave-proof jug or small pot and heat until warm to the touch (about 45°C) Whisk well to dissolve the sugar. Pour into a large bowl, or the bowl of a stand mixer, sprinkle the yeast on top, stir in and leave to sit for 5 minutes.
While you are waiting, combine 2 ½ cups of flour, salt, cinnamon, mixed spice, nutmeg, raisins/currants, and mixed peel in a large bowl and whisk together.
In another small jug melt the butter, add the egg and vanilla and whisk together until all ingredients are incorporated.
Once the yeast has started to bubble, add the flour mixture and butter mixture to the yeast mixture. If you are using a stand mixer, use the dough hook attachment to knead for 7-8 minutes until the dough springs back when you press it. If you are kneading by hand, combine the dough with a wooden spoon and then turn it out onto a lightly floured surface and knead for 10 minutes. Add a little more flour if the dough is really sticky.
Cover the dough in gladwrap or a clean tea towel and leave to rise in a warm place for 60-90 minutes or until it has doubled in size.
Once the dough has risen, punch it down gently and turn out of the bowl onto a lightly floured surface. Split the dough into 10 evenly sized pieces, roll into balls and place on a baking tray lined with a silicone liner or baking paper, so that they are almost touching. Cover with gladwrap that has been lightly sprayed with cooking oil and leave to rise in a warm place for 40 minutes.
Pre-heat the oven to 180°C.
While the buns are rising, make the mixture for the crosses. In a small bowl whisk together milk, flour, and sugar until smooth. Once the buns have risen, pipe the crosses on the buns, with a piping bag or Ziplock bag with the corner snipped off. If you don't have a piping bag or Ziplock bag, you can carefully drizzle it on with a spoon.
Bake the buns for 20-25 minutes, until the tops are golden brown. While the buns are baking, prepare the glaze by mixing the sugar and water in a small bowl and microwaving until the sugar has dissolved.
Remove from the oven and brush the buns with the sugar glaze and allow them to cool slightly.
Spread with fresh butter while still warm and enjoy!

by Christine McCurdy | Apr 14, 2025

Scrumptious hot cross bun recipe

Ingredients

For the buns

For the crosses

For the glaze

Method

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