Simple hot crossed buns

By Janet Walbran

This is a slightly simpler option than the other hot crossed bun recipe.

Prep Time: 3 hours 30 minutes

Cook time: 10 minutes

Yield: 20 buns

Tags: bread, buns, sultanas

Cuisine: NZ


Yeast mixture

Dry ingredients



Mix yeast mixture in a large bowl and leave for a short time until the yeast starts working.

Add dry ingredients, mix and knead for a few minutes. Try pausing twice for 2 minutes during the kneading process to allow the dough to relax and the gluten to develop.

Leave to rise in a warm place for 1–2 hours until doubled in size. Fold 3 times partway through, to improve the texture.

Form into 16–20 buns in a roasting pan. Cover with cling film (and possibly tea-towel), and rise for 1–1.5 hours in a warm place until doubled in size.

Bake at 200°C for approximately 10 minutes, until golden brown on top.

Dissolve a few teaspoons of sugar in a little boiling water and brush on top as a glaze while buns are still hot.

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