The joy of baking your own Easter buns

The joy of baking your own Easter buns - they beat supermarket every time.

Budget Hot Cross Buns

Why waste dollars on boring supermarket buns when you could be enjoying these homemade Budget Hot Cross Buns, served warm with a little butter? 

Time:  2 hours

Serves: Makes 8 buns



  • 2 cups plain flour

  • 1 x 7g sachet dried yeast

  • 1/8 cup caster sugar

  • Pinch of salt

  • 3/4 cup currants or sultanas

  • 1/4 cup mixed peel (optional)

  • 20g butter

  • 150ml milk

  • 1 egg, lightly beaten

  • 1 teaspoon mixed spice for kids, 3 teaspoons for mid-strength and 5 teaspoons for quite strong

  • 1 teaspoon cinnamon (optional)

Flour paste

  • 1/4 plain flour

  • 2 to 3 tablespoons water


  • 1/6 cup water
  • 1 tablespoon caster sugar


Put the butter in a small saucepan and set over a low heat on the stove to melt. Add the milk and heat until lukewarm (approximately one minute).

Combine the flour, yeast, mixed spice, cinnamon, sugar, salt and currants (or sultanas) in a bowl.

Add the milk mixture and the egg to the dry ingredients. Mix the dough until it reaches a smooth consistency, then use your hands to mix it into a soft dough.

Flour a benchtop and turn the dough mixture out onto it. Knead the dough for ten minutes until dough is smooth. Place the dough into a lightly oiled bowl and cover with plastic wrap. Place in a warm, dry area for one hour, or until the dough has doubled in size.

Line a baking tray with baking paper.

Turn the dough out onto a floured surface and punch down to its original size. Knead until the mixture is smooth, and then divide it into eight equal portions. Shape each portion into a ball and place them on the tray, about a thumb-width apart. Cover the tray with plastic wrap and place in a warm, dry area for half an hour, or until buns have doubled in size.

While buns are rising preheat oven to 190°C (or 170°C fan-forced). Create the flour paste by mixing the flour and water together until smooth. Put the mixture into a small plastic bag and snip the corner off to create a piping bag. When buns have risen pipe crosses onto the buns. Bake buns for 20 minutes.

While buns are cooking create the glaze. To do this put the sugar and water into a small saucepan over a low heat. Stir until the sugar dissolves and bring to the boil. Allow glaze to boil for five minutes. When buns come out of the oven, brush with the glaze. Serve warm.



    To make a comment, please register or login
    26th Mar 2018
    I turn 80 6th April and have been making homemade Hot cross buns for the last 50 years I have at least 4 dozen to make this week 12 for me and the rest I give away. Also make my own bread as well and am baking all the time. But then again I am a Retired Masterchef that makes it easy.

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