Traditionally spiced, fruity and fluffy soft with white piping over the top. They can be served warm after grilling (or toasting in the oven) or served cold, slathered with butter. You can make sweet or savoury hot cross buns at home using this recipe - we have included lots of flavour options below. Each year we make hot cross buns on Good Friday with our youngest daughter. Homemade baked goods are the best as you can choose the size, flavour and enjoy their freshness. Enjoy!
Ingredients for  HOT CROSS BUNS
Dough ingredients:
Yield: 12
Butter, Softened
Plain Flour
Cinnamon, Ground
Mixed Spice, Ground
Dried Mixed Fruit
160g (or other flavour of your choice)
Milk Powder
Dry (Instant) Yeast
        Plus olive oil spray and plastic cling film
Piping/paste ingredients (for decorating top of buns):
Plain Flour
Glaze ingredients (after baking):
Water, Boiling
Gelatine, Powder
1.  Measure all of the dough ingredients in a bowl in the order listed above.
2.  Stir to combine and form a ball of dough.
3.  On a lightly floured bench, knead by hand for 8-10 minutes.
4.  Place dough into a bowl and cover with a tea towel.
5.  Rest dough for 1 hour then continue with step 6 below.
1.  Measure water and softened butter into bread machine bowl. 
2.  Add flour, dried mixed fruit (or other flavour of your choice), sugar, milk powder, salt, cinnamon, mixed spice and yeast on top of the water/butter.
3.  Set bread machine on dough setting (around 90 minutes).
4.  Remove from bread machine once dough cycle is complete.
5.  Remove dough from bread machine.
6.  Divide dough into 12 pieces.
7.  Line an oven tray with baking paper.
8.  Shape each portion of dough into a round roll, sprinkling with extra flour if sticky, then place onto the lined tray. Repeat with the remaining portions of dough, placing them onto the tray.
9.  Spray buns lightly with olive oil then cover with plastic cling film. Set aside to rise for 30 minutes.
10.  Pre-heat oven for 10-15 minutes (180°C/350°F).
11.  Prepare piping/paste by mixing flour and water together in a small bowl until smooth. Spoon paste into a piping bag (or use a zip loc bag with the corner cut off).
12.  Remove cling film from the buns. Pipe lines across the rows of buns.
13.  Bake hot cross buns for 20 minutes (180°C/350°F).
14.  Prepare glaze by combining boiling water, sugar and gelatine until sugar and gelatine has dissolved and the mixture is smooth.
15.  Remove hot cross buns from the oven and brush glaze over the top.
16.  Remove hot cross buns from the tray onto wire racks.
17.  Serve hot cross buns warm, toasted or once cooled completely, store in a container at  room temperature for 1-2 days, or freeze in a plastic bag (or airtight container) for up to 3-6 months.
18.  Thaw frozen hot cross buns at room temperature or unwrap and bake in the oven at 180°C (350°F) until hot (or heat up in the microwave) before serving immediately.
o     Apple cinnamon
o     Blueberry lemon
o     Blueberry white chocolate
o     Cheese
o     Chilli cheese
o     Choc chip
o     Chocolate
o     Choc raspberry
o     Cranberry orange
o     Dark chocolate
o     Double choc
o     Fruit free
o     Mocha
o     Raspberry white chocolate
o     Salted caramel
o     Spiced
o     Triple choc
o     Vegemite cheese
o  Plain flour or bread flour can be used in this recipe – we recommend using white bread flour;
o  Salt can be iodised, or not, white or pink/Himalayan – all work well, just grind finely before adding and measure carefully! We add salt first and the yeast last;
o  Dry yeast is available in the supermarket flour section;
o  Adjust the quantity of other ingredients if replacing the dried fruit – less is best;
o  You can make hot cross buns in larger or smaller sizes – just cut the dough equally so that they bake for the same time;
o  Spices can be left out or adjusted;
o  The white paste on top is optional – our children prefer no piping and no glaze (as pictured).
Author: Megan Radaich          
Image Credit: Megan Radaich     
Publication: www.foodpreserving.org

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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