Traditional hot cross buns



  • 1/2 cup milk
  • 2 x 7 g sachets dried yeast
  • 1/3 cup caster sugar
  • 4 cups Eden Valley Biodynamic Premium Baker’s Flour
  • 1 teaspoon cinnamon
  • 2 teaspoons mixed spice
  • 80 g butter
  • 2 cups sultanas


  • 1/3 cup Eden Valley Biodynamic Premium Baker’s Flour
  • 1/4 cup water


  • 2 tablespoons castor sugar
  • 2 tablespoons water


  1. Heat milk until warm, not hot. Add yeast and sugar and leave in a warm place for 10 minutes until frothy.
  2. In a separate large bowl, sift together the flour and spices.
  3. Rub in butter until it resembles fine breadcrumbs.
  4. Stir in sultanas until they are coated in flour.
  5. Pour yeast mixture into flour mixture.
    1. If you have a stand mixer:
      1. Attach your dough hook.
      2. Combine ingredients on low, then set to knead for 10 minutes. You may need to scrape the bowl a couple of times at the beginning.
    2. If you are doing it by hand:
      1. Stir in yeast mixture and mix until well combined.
      2. Turn onto a floured surface and knead for 10 minutes.
  6. Return dough to a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour until mixture has doubled in size.
  7. Divide dough into 16 balls and place side by side in a lined square cake pan 25 cm x 25 cm (alternatively you can use 2 x rectangle lamington pans). Leave in a warm place for a further 30 minutes.
  8. Preheat fan-forced oven to 200 degrees celsius. Combine flour and water to make a smooth paste and pipe crosses over buns.
  9. Bake for 10 minutes then reduce heat to 180 degrees celsius and bake for a further 15 minutes. Turn onto a wire rack.
  10. Combine sugar and water in a saucepan and boil until sugar is dissolved. Brush over tops of buns.

Credits: Country Women’s Association, Sydney Branch