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Giant hot cross bun

  • 0:40 Prep
  • 0:40 Cook
  • Makes 1 large loaf
  • Advanced


  • 7g sachet dry yeast
  • 2 teaspoons caster sugar
  • 1 cup warm water
  • 3 cups bread and pizza plain flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 3/4 cup sultanas
  • 1/4 cup mixed peel
  • 1 tablespoon smooth apricot jam, to serve
  • Warmed butter, to serve

Flour paste

  • 2 tablespoons plain flour
  • 1 teaspoon caster sugar


  • 1
    Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
  • 2
    Sift flour into a large bowl. Make a well. Add salt, yeast mixture and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Using your fist, punch dough down. Turn onto a lightly floured surface. Knead until smooth.
  • 3
    Gradually knead in cinnamon, mixed spice, sultanas and mixed peel. Shape dough into a 15cm round. Place on a greased baking tray. Cover with lightly greased plastic wrap.Set aside in a warm place for 30 minutes or until dough has almost doubled in size. Meanwhile, preheat oven to 200°C/180°C.
  • 4
    Make Flour paste: Place flour, sugar and 11/2 tablespoons cold water in a small bowl. Stir until smooth. Spoon into a snap-lock bag. Snip off 1 corner from bag. Remove plastic wrap. Pipe a cross onto loaf.
  • 5
    Bake for 35 to 40 minutes or until bread is golden and sounds hollow when tapped. Stand on tray for 5 minutes. Transfer to a wire rack to cool. Brush top of warm loaf with jam. Serve warm or cold with butter.

Source: taste.com.au


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