Hot Cross Buns 6

NEW and improved for Easter 2017


Makes 12 buns

Cooking difficulty: Medium

Total duration: 2h


I made a lot of Hot Cross Buns my first Easter with my Cuisine Companion, I loved baking, eating and gifting them! However there was always a niggle something could be better. Well I finally worked out what it was, so here it is, with a revamped ingredient list and tweaked method. Please let me know what you think and how they compare to last year’s recipe, which is here if you fancy a taste test 🙂

I suggest you master baking bread rolls before attempting this recipe. Once you’re happy with a light and fluffy roll, you can start adding fruit successfully. As always if you have any questions or want to show off your hot cross buns please post in the Shine with your Cuisine Companion Facebook group


NEW Hot Cross Buns


280g water
7g dried instant yeast
50g sugar
65g mild olive oil
550g bread flour
1 tsp salt
30g dried milk powder
3 tsp ground cinnamon
1 tsp ground nutmeg
17g apple cider vinegar
150g sultanas or mixed dried fruit


Cross mixture

80g water
70g flour
1 tsp mild olive oil



30g water
30g sugar


CC Method

  1. Insert kneading blade
  2. Add water and yeast to CC bowl
  3. Speed 4 / 35C / 2 min / stopper maxi
  4. Add remaining dough ingredients in order, except fruit
  5. Pastry P1 / stopper maxi (2min 30sec)
  6. Remove CC lid and turn upside down onto a floured or oiled surface
  7. Remove locking nut and lift bowl off dough
  8. Remove the blade, being careful not to stretch dough
  9. Knead in fruit by hand
  10. Rest the dough in a warm humid environment for 20 mins*
  11. Quickly form into 12 equal sized balls, approximately 95g each*
  12. Place into a slightly oiled 20*30cm slice tin, leaving room around the edges*
  13. Prove the dough in a warm humid environment, until they have doubled in size (40-60mins)*
  14. Wash CC bowl and blade
  15. When the dough has almost doubled, make the cross mixture
  16. Insert kneading blade
  17. Add cross mixture ingredients
  18. Speed 6 / 15 sec / maxi steam, scrap down,
  19. Speed 8 / 10 sec / maxi steam
  20. Using a piping bag or syringe, add thin crosses to buns
  21. Steam bake 180C 20-25 minutes*
  22. Wash CC bowl
  23. When the buns are almost golden, make the glaze
  24. Insert mixing blade
  25. Add glaze ingredients
  26. Dessert program / 3 min / stopper out
  27. Place buns onto a wire rack
  28. Immediately brush with glaze
  29. Eat within 24 hours or freeze immediately*



  • On a dry day or if you are slower at shaping buns, cover the dough with a damp clean tea towel whilst you shape it.
  • You can bake the buns on a flat baking tray, however I find tins with small sides help the rolls rise in a uniform manner, making them easier to add crosses, pull apart and of course, they look nicer too!
  • Proving – If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it’s just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you’ve heated a mug of water.
  • If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven
  • Freezing immediately, once cooled, is important as there are no preservatives used. The buns defrost perfectly.


Pace yourself with these rest breaks

Prep time: 15 mins
Rest time: 20 mins

Prep time: 5 mins
Prove time: 40-60 mins

Cross mixture
Prep time: 5 mins
Cooking time: 20-25 mins

Prep time: 5 mins







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6 thoughts on “Hot Cross Buns

  • Kelly Jenkins

    Terrific recipe, turned out well, got the thumbs up from my fussy hubby, outside of my uneven distribution of fruit, will definitely make again 🙂

  • Angela

    Thanks for the recipe! I am planning to make these but may not add the fruit. Do you suggest that I still knead the dough by hand, or could I skip this step because the CC has already done the kneading?

    • Karen Post author

      Without adding fruit (or chocolate chips 😉 ), there is no need for hand kneading. The fruit needs to be hand kneaded in because it gets cut up by the blade, this then releases sugar and upsets the yeast.

  • Kerry B

    Great recipe! I did a straight substitution of spelt flour for the wheat and they worked perfectly. Lovely soft texture and flavour. Now have 10 little buns tucked up safe and sound in the freezer (two didn’t make it! Yum yum).

  • Kasey

    I have always loved hot cross buns this time of year and when I saw this recipe I had to try it. They turned out absolutely amazing! Will make again and again and again.