Recipes/SpecialsRecipesTraditional Hot Cross Buns

Traditional Hot Cross Buns


  • 10kg Flour
  • 100g Mixed Spice
  • 40g Melange
  • 220g Dry Instant Yeast
  • 100g Improver
  • 200g Salt
  • 1kg Sugar
  • 500ml Bakery Oil
  • 3kg Sultanas
  • 1.5kg Currants
  • 5.5L Water (approximately)

Ingredients – Easter Cross

  • 1kg Cross Mix
  • 1L Water


1. Add all ingredients minus the fruit and mix with spiral mixers – slow: 2 minutes, fast: 7.5-8.5 minutes. Cake mixers – 1st speed: 15 – 18 minutes

2. Add fruit in the last minute of mixing. Ensure that fruit is evenly distributed through dough. Finished Dough Temperature: 28 – 30C

3. Allow 10 minutes recovery time. Scale at 2.5kg heads and moulds.

4. Rest for further 10 minutes before final molding.

5. Mould and tray up 5 x 9 on a pre-greased baking tray

6. ¾ Prove at 38C and 86 per cent relative humidity

7. Remove from prover and cross with cross mix.

8. Bake at 190C – 200C for approximately 18 – 25 minutes.

9. Immediately after removing from the oven wash with bun wash and allow cooling.

Easter Cross:

  1. Combine Easter cross mix and water with either a hand whisk or cake machine with whisk attachment.
  2. Mix until a smooth batter is achieved (Do not over mix; make up only what you need).

Original Recipe: Lesaffre

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