Hot cross buns
Hot cross buns is a easy Australian recipe that serves 12. 200 calories per serving. Recipe by Kat Clark on YouTube.
Prep: 2 hrs 40 min | Cook: 20 min | Total: 3 hrs 15 min
Cost: $20.30 total, $1.69 per serving
Ingredients
- 2.5 cups Bread Flour (sifted; provides structure)
- 70 g Granulated White Sugar (adds sweetness)
- 30 g Brown Sugar (packed; gives a hint of molasses flavor)
- 1 packet Active Dry Yeast (7 g; ensures the buns rise)
- 0.5 tsp Ground Allspice (warm spice note)
- 1 tsp Ground Cinnamon (adds warmth)
- 1 pinch Salt (enhances flavor)
- 120 ml Milk (warm, not hot)
- 30 g Unsalted Butter (melted; adds richness)
- 1 large Egg (room temperature; helps bind)
- 100 g Sultanas (Golden Raisins) (folded into dough after first rise)
- 2 tbsp All-Purpose Flour (for cross) (mixed with water to form paste)
- 2 tbsp Water (for cross) (creates a thick paste for the cross)
- 2 tbsp Icing Sugar (for glaze)
- 1 tbsp Water (for glaze) (mix with icing sugar)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the bread flour, white sugar, brown sugar, active dry yeast, ground allspice, ground cinnamon, and a pinch of salt until evenly distributed.
Time: PT5M
Warm Wet Ingredients
Warm the milk gently (about 110°F/43°C), melt the butter, and beat the egg. Add the warm milk, melted butter, and egg to the dry mixture.
Time: PT5M
Knead the Dough
Mix until a shaggy dough forms, then knead by hand in the bowl for about 10 minutes until smooth and elastic. The dough should pull away from the sides of the bowl.
Time: PT10M
First Rise
Lightly grease the bowl, return the dough, cover with plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
Time: PT1H
Add Sultanas
Punch down the risen dough, flatten it on a lightly floured surface, sprinkle the sultanas evenly, and gently fold them into the dough.
Time: PT5M
Shape Buns
Divide the dough into 12 equal pieces, roll each into a smooth ball, and place them on the prepared baking tray, spaced about 2 inches apart.
Time: PT10M
Second Rise
Cover the tray loosely with plastic wrap and let the buns rise for 40 minutes, until puffy.
Time: PT40M
Prepare Cross Paste
Mix the 2 tbsp flour with 2 tbsp water to a thick paste. Spoon the paste into a Ziploc bag, snip a tiny corner, and pipe a simple cross on each bun.
Time: PT5M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Bake Buns
Place the tray in the oven and bake for 20 minutes, or until the tops are golden brown and sound hollow when tapped.
Time: PT20M
Temperature: 350°F
Glaze the Buns
While the buns are still warm, whisk together icing sugar and water to a thin glaze and brush it over the tops with a pastry brush.
Time: PT5M
Cool and Serve
Transfer the buns to a cooling rack, let them cool for 5 minutes, then serve warm or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: vegetarian
Allergens: gluten, dairy, egg, milk
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour
- Instead of Granulated White Sugar: Cane Sugar
- Instead of Brown Sugar: White Sugar + Molasses
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Ground Allspice: Ground Cinnamon + Nutmeg
- Instead of Ground Cinnamon: Ground Nutmeg
- Instead of Salt: Sea Salt
- Instead of Milk: Almond Milk
- Instead of Unsalted Butter: Margarine
- Instead of Egg: Egg Substitute (1 Tbsp flaxseed + 3 Tbsp water)
- Instead of Sultanas (Golden Raisins): Regular Raisins, Currants
- Instead of All-Purpose Flour (for cross): Bread Flour
- Instead of Water (for cross): Milk
- Instead of Icing Sugar: Powdered Sugar
- Instead of Water (for glaze): Milk
Equipment Needed
- Large Mixing Bowl
- Measuring Cups and Spoons
- Whisk or Fork
- Silicone Spatula
- Plastic Wrap
- Baking Tray (13x9 inch)
- Parchment Paper (optional)
- Ziploc Bag
- Pastry Brush (or clean makeup brush) (optional)
- Oven
- Cooling Rack (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- First rise (1 hour)
- Adding sultanas without over‑working the dough
- Second rise (40 minutes)
- Baking time (20 minutes at 350°F)
- Applying the cross paste correctly
Chef Tips from the Video
- For extra flavor, toast the sultanas in a dry pan for 2 minutes before folding them in.
- Brush the buns with a light egg wash before baking for a richer color.
Troubleshooting
Dough is too sticky and won’t come together
Add flour a tablespoon at a time until the dough pulls away from the sides of the bowl but remains soft.
Buns didn’t rise enough
Make sure the milk is warm (not hot) and the yeast is fresh; provide a warm, draft‑free environment for rising.
Cross paste is too runny and spreads
Use a 1:1 flour‑to‑water ratio and let the paste sit for a minute to thicken before piping.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped for up to 2 months.
Room temperature: Can sit at room temperature for 1 day, covered.
Make-Ahead Tips
- Bake the buns a day ahead and store in an airtight container; reheat briefly before serving.
- If you prefer a firmer glaze, apply the icing sugar glaze after the buns have cooled completely.
Frequently Asked Questions
What is the cultural significance and history of Hot Cross Buns in Australian cuisine?
Hot cross buns were introduced to Australia by British settlers and have become a beloved Easter treat. In Australian families they are often enjoyed at breakfast or as a snack during the holiday season, symbolising the end of Lent and the arrival of spring.
What are the traditional regional variations of Hot Cross Buns in Australia?
While the classic Australian version includes sultanas and a simple spiced dough, some regions add candied peel, mixed dried fruit, or a drizzle of honey. Coastal areas sometimes incorporate coconut for a tropical twist.
How is Hot Cross Buns traditionally served in Australia?
They are typically served warm, split and buttered, or simply enjoyed plain. Many Australians pair them with a cup of tea or coffee during Easter brunches.
What occasions or celebrations is Hot Cross Buns traditionally associated with in Australian culture?
The buns are most closely linked to Easter, but they are also popular for Good Friday, family brunches, and as a comforting treat during the cooler autumn months in Australia.
What makes Hot Cross Buns special or unique in Australian cuisine?
The combination of a soft, slightly sweet spiced dough, juicy sultanas, and the iconic cross sets them apart. Their texture is lighter than many British versions because Australian bakers often use bread flour for a chewier crumb.
What are the most common mistakes to avoid when making Hot Cross Buns at home?
Common errors include using milk that’s too hot (which kills the yeast), over‑kneading which makes the buns dense, and under‑proofing which prevents a good rise. Also, adding the raisins too early can cause the dough to become gummy.
Why does this Hot Cross Buns recipe use a flour‑water paste for the cross instead of icing?
A simple flour‑water paste holds its shape during baking and creates a subtle, baked‑in flavor. Icing applied after baking can melt and become soggy, whereas the paste stays crisp and authentic.
Can I make Hot Cross Buns ahead of time and how should I store them?
Yes. Bake the buns, let them cool completely, then store them in an airtight container at room temperature for up to one day or refrigerate for up to three days. For longer storage, freeze individually wrapped buns and reheat in a 300°F oven for 5‑7 minutes.
What texture and appearance should I look for when making Hot Cross Buns?
The buns should be golden‑brown on the outside, with a soft, pillowy crumb inside. The cross should be a light tan color, slightly crisp, and the interior should show evenly distributed sultanas without large gaps.
What does the YouTube channel Kat Clark specialize in?
The YouTube channel Kat Clark focuses on approachable home cooking, often tackling recipes that viewers think are difficult and breaking them down with humor and clear step‑by‑step guidance.
How does the YouTube channel Kat Clark's approach to Australian baking differ from other cooking channels?
Kat Clark blends casual, relatable commentary with precise technique, emphasizing real‑world kitchen constraints and improvisation (like using a makeup brush for glazing), which makes Australian baking feel accessible to everyday cooks.
Last updated: September 6, 2026
