Classic hot cross buns

1. In a small bowl whisk together milk, a tablespoon of caster sugar and yeast. Set aside for 10 minutes or until frothy. 
2. In the bowl of a stand mixer fitted with a dough hook attachment, add four cups of flour, cinnamon and the remaining sugar. Mix to combine and make a well in the centre. Pour in the yeast mixture, egg and butter. Mix on low until combined, then increase to high for 5 minutes or until the dough is smooth.  
3. Add the sultanas and mix on low until well combined, then shape into a ball. Place in a large grease bowl, cover and set aside for 1 hour or until doubled in size. 
4. Punch down the dough and divide into 12. Shape each portion into a ball and place on an oiled baking tray a few centimeters apart. Cover and set aside to proof for 1 hour or until doubled in size. Preheat your oven to 160°C bake. 
5. Make the flour crosses by combining the remaining flour with ¼ cup water to create a thick pipeable paste, adding more water if necessary. Transfer the mixture to a piping bag and pipe across your hot cross buns to make crosses. Bake for 20-25 minutes or until browned and cooked through.    

Tips:

• Swap out sultanas for chocolate chips for a chocolate twist
• To make your hot cross buns glossy, glaze with melted apricot jam or a simple sugar syrup once they’ve come out of the oven.
• You don’t need a mixer to make the dough but it certainly makes it easier!  Give yourself an extra 10-15 minutes to knead the dough by hand.

Related recipes:

• Looking for other Easter hot cross bun inspiration? 
  
  • Pull apart maple glazed hot cross buns
    
  • Dessert hot cross buns (for a spot of extra indulgence)
  • Hot cross bun and butter pudding
    
  • Orange and choc chip hot cross buns
    
• Take a look at our Easter recipe collection for more delicious meal ideas.