How to cook

How to make
hot cross buns

Hot Cross Buns

SmartPoints® per serve
Prep time: 30 minutes + standing |  Cook time: 30 minutes
Makes: 12


2 tsp (7g) instant dried yeast
¼ cup (55g) caster sugar 
½ cup (125ml) warm skim milk
1 egg, lightly whisked
3 cups (450g) plain flour
1 tsp mixed spice
50g Weight Watchers Buttery Spread
½ cup (80g) sultanas
¼ cup (40g) currants
2 tbs diet apricot jam, melted and strained.

For flour paste:
¼ cup (35g) plain flour
2 tsp caster sugar

Step 1

Place yeast, sugar, milk and ⅓ cup (80ml) warm water in a bowl. Stir to combine. Set aside in a warm place for 5 minutes or until frothy. Add the egg and whisk to combine.

Step 2

Sift the flour and mixed spice in a large bowl. Using your fingertips, rub the spread into the flour mixture until it resembles fine breadcrumbs. 

Step 3

Stir through the sultanas and currants. Make a well in the centre and pour the yeast mixture into the well. Stir the mixture until well combined. 

Step 4

Knead on a lightly floured surface for 5-7 minutes or until elastic. Place in a bowl and cover with plastic wrap. Set aside in a warm draught-free place for 1 hour or until doubled in size. 

Step 5

Preheat oven to 200°C. Lightly spray an 18cm x 28cm (base measurement) cake tin with oil. Use your fist to knock the dough back. Divide the dough into 12 portions. 

Step 6

Roll each portion into a ball. Arrange side by side in the prepared tin. Set aside in a warm, draught-free place for 30 minutes or until the balls double in size.

Step 7

To make the flour paste, combine flour and sugar in a small bowl. Add about 2 tablespoons water to make a smooth paste. Place in a snap-lock bag and snip off 1 corner. 

Step 8

Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until golden and the buns sound hollow when lightly tapped. 

Step 9

Set the buns aside in the tin and allow to cool slightly. Brush the buns with the melted jam. Serve the buns warm or at room temperature.


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  Last updated 1st April 2017