Hot Cross Buns For Fresh From The Oven

These hot cross buns were made for the Fresh From The Oven challenge. They are meant to be made over Easter. But I could well imagine making them year round.

I can remember at high school being late for a class and telling the teacher “better late than never” (cheeky bugger me) and he replied “better never late”. Well, for Easter I had planned to do a recipe post on hot cross buns, but the next thing I knew it was April already, and I was LATE. And then, The Little Loaf set this month’s Fresh From The Oven challenge.. So, now I had to make them! But I knew I could not get the post done in time for Easter as the first free moment I would have to bake would be on Easter Friday. We were going out for lunch and I knew that they would make a welcome dessert, especially as they would be freshly made. We did a taste test, comparing them to ones made in a bakery, and mine were judged to be the best! They are spicy, and easy to make, and the recipe I am sharing with you is straight out of the book for my bread maker.

Hot Cross Buns

Hot Cross Buns

Recipe Category: Baking
All Rights Reserved: Adapted slightly from Breville Ikon Bakers Oven Recipe


For the dough:

  • 340 mls water
  • 40 mls oil
  • 10 mls salt
  • 60 mls fructose
  • 1 l bread flour
  • 60 mls milk powder
  • 20 mls ground mixed spice
  • 20 mls ground cinnamon
  • 11.25 mls yeast
  • 250 mls raisins
  • 125 mls dried cranberries

For the crosses:

  • 40 mls water
  • 60 mls flour

For the glaze:

  • 125 mls sucralose
  • 2.5 mls allspice
  • 1.25 mls ground cinnamon
  • 30 mls water


  • Place the ingredients into the bread maker in the order listed, up to and including the yeast
  • Place into your bread maker with the dough setting for bread, and the add nuts option selected
  • At the beeps, add the raisins and cranberries
  • Once the machine has finished its process, divide the dough into pieces and shape into rounds
  • Place the rounds close together on a lightly greased baking tray
  • cover loosely with lightly greased cling wrap and leave to stand in a warm area for 20 minutes
  • Preheat the oven to 190° Celsius
  • Mix the batter for the crosses until smooth and place into a piping bag with a small nozzle
  • Once the buns have doubled in size, remove the cling wrap and pipe a cross onto each bun (you can make them quite thick as the batter goes a long way – I made stars as I made mine too thin and had batter left over)
  • Bake for 20 minutes until golden brown
  • Combine all the glaze ingredients into a small mixing bowl and stir until all mixed in
  • Place onto a wire rack and glaze and leave to cool for 10 minutes

Click on the links for conversions and notes.

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