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Hot Cross Buns

Recipe by BACKhaus Bakery

This hot cross bun recipe contains 35% fruit and uses honey and golden syrup instead of sugar.

  • For Buns:
  • 1 kilo baker’s flour
  • 70g rye flour
  • 15g mixed spice
  • 40g dry yeast
  • 7g salt
  • 35g gluten
  • 10g bread improver
  • 85g butter
  • 650ml water
  • 75g honey
  • 50g golden syrup
  • 750g sultanas
  • 150g currants
  • For Choux Pastry:
  • 20g unsalted butter
  • 60ml water
  • 40g plain flour
  • 1 egg
  • For Glaze:
  • Apricot jam
  • Water
  1. Buns:Put the honey, golden syrup and water in a saucepan and heat to approximately 23°C
  2. Place all dry ingredients in a stand mixer bowl, using a dough hook. Combine with honey mixture and mix at a slow speed for 3 minutes until all the ingredients are well blended.
  3. Add the butter and dried fruit. Change the mixer speed to medium and knead for 4 – 6 minutes. The dough should be elastic and slightly sticky – if it is too sticky add more flour, 50g at a time and knead again for 1 minute.
  4. Let the dough rest for 20 minutes.
  5. Cut the dough into bun-sized pieces, around 75 – 90g each.
  6. Oil your hands lightly and then shape each piece into a ball.
  7. Place buns on a baking tray close to each other. Proof in a warm place (30-33°C) until they double in size.
  8. Choux Pastry for Crosses: Place butter and water in a saucepan and bring to the boil.
  9. Reduce heat, add flour and stir to combine.
  10. Cook for about 2 minutes or until mixture comes away from the sides of the pan.
  11. Add egg and beat until well combined.
  12. Cool, then use a 3mm piping cone to pipe crosses on buns.
  13. Bake at 200°C or 180°C fanforced for approximately 24 minutes.
  14. Check the internal temperature of the bun with a thermometer. The buns are baked when internal temperature reaches 90°C.
  15. Glaze:Heat apricot jam with a little water in a saucepan to form a thin glaze.
  16. Brush over warm hot cross buns and allow to cool.
  17. Enjoy your hot cross buns, warm with lashings of butter.

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