• 3 cups flour
  • 1 tsp salt
  • ¼ cup soft brown sugar
  • 1 Tbsp fast acting yeast
  • ½ cup boiling water
  • ½ cup milk
  • 25 g butter, melted
  • 1 egg, beaten
  • ½ tsp Gregg's Ground Cinnamon
  • 1 tsp Gregg's Mixed Spice
  • ½ cup currants
  • 1 sheet ready rolled sweet short pastry, thawed
  • ⅓ cup Cottee's Maple Flavoured Syrup
  1. Grease a 22cm springform cake tin. In a large mixing bowl place 1 cup of the measured flour, salt, brown sugar and fast acting yeast.
  2. Mix the boiling water and milk together and pour over the dry ingredients. Stir to mix.
  3. In a separate bowl mix together the melted butter, beaten egg, Gregg's Ground Cinnamon and Gregg's Ground Mixed Spice. Add to the yeast mix and stir well to combine along with the currants.
  4. Add a further 1 1/2 cups of flour and mix well to form a soft dough. Turn out onto a board and knead the dough, incorporating as much of the remaining 1/2 cup of flour as necessary. The dough should be soft but not sticky. Knead for approximately 10 minutes or until the dough is smooth. Wash and dry the mixing bowl. Return the dough to the bowl. Cover with clingfilm and leave in a warm place for 20 minutes.
  5. Remove the dough from the bowl and place on a lightly floured board. Cut the dough into 8 even sized pieces. Shape into balls and place them in a circle, leaving 1 ball for the centre, into the prepared cake tin, leaving a gap between each ball. Cover with cling film. Leave in a warm place until the buns have doubled in size.
  6. Preheat the oven to 200°C on fan bake. Cut thin strips from the pastry sheet. Brush the buns with a little milk. Place the crosses on top, cutting the pastry to fit.
  7. Place the buns into the oven and cook for 5 minutes. Reduce the heat to 180°C, fan bake and continue cooking a further 10-15 minutes until the buns are golden and cooked. Remove from the oven. Leave to stand in the tin on a cooling rack for 5 minutes. Release the sides of the tin and remove. Slide the buns off the base. Brush the tops liberally with Cottee’s Maple Flavoured Syrup. Pull the buns apart and serve warm with butter.

Made With

Rate and Review

25 Ratings

Reviews (25)

Verena Rousseau's Review | Rating

Turned out beautifully!! My first effort at making HCB and they were fabulous. Only change I would suggest is double the spice. Thanks for a great recipe. Definitely a keeper!!! :D

Reply from The Food in a Minute team

Hi Verena, thank you for your comment. Some people prefer a stronger spice, so it is fine to add a little extra :)

Verena Rousseau's Rating
Annette Campbell's Review | Rating

do u need to use high grade flour or just normal?

Reply from The Food in a Minute team

Hi Annette, I would suggest using a high grade flour for the buns. Thanks!

Lynda Hirst's Review | Rating

easy enough even for me to try -- brilliant!

Carolyn Baker's Review | Rating

I am not sure what I did but this recipe was a fail for me! I make hot cross buns every year so was keen to try this recipe. I am going to give this another go tomorrow!!

Sylvienne McClelland's Review | Rating

Great recipe, thank you! Can I bake them in a pan? The recipe was too large for the springform tin I own. Is the recipe easily adaptable to other breads?

Reply from The Food in a Minute team

Hi Sylvienne, thank you for your enquiry. If you haven’t got a suitable cake tin, roll the dough into balls and place them in a circle on a greased baking tray. The result won’t be so uniformed but they will still work. And yes you can adapt the recipe to make plain buns by omitting the spices and fruit and replacing the brown sugar with 1 tsp of white sugar :)

Sylvienne McClelland's Review | Rating

btw my Kenwood dough hook did most of the kneading for me - very successful.

Maureen Ransfield's Review | Rating

My second time at making HCBuns. Last years was a complete failure and vowed never to make them again until I saw this recipe. They were light and delicious.Very easy to make as I don't like kneading. Loved the recipe. Will make them again next year. Thank you.

Barbara Lister's Review | Rating

They turned out just great. I doubled the spice , used high grade flour and made the dough in the breadmaker. Will definetly make this recipe again.

Clare Dolheguy's Review | Rating

These turned out great and have passed recipe on. It does need more spice though and I made them into twelve buns as eight would have been far too large.I used bread maker for initial stage and used a bigger tin to bake them in.

Clare Dolheguy's Review | Rating

Clare Dolheguy

Kay's Review | Rating

Looks fantastic - would I need to make any changes to ingredients or amounts to make them in a breadmaker. Obviously I would need to put it on the fruit cycle but apart from that? Would appreciate any help. Thanks.

Reply from The Food in a Minute team

Hi Kay,

We haven't tried it in the breadmaker but they should work ok :)

Hope this helps!

Fiona's Review | Rating

Havn't tried this yet but was wondering are you sure we should be using boiling water? yeast and boiling water don't go together the boiling water kills the yeast

Reply from The Food in a Minute team

Hi Fiona,

You would need to mix the boiling water with the cold milk which will bring the temperature down to warm which is what you need. Agree that if it's too hot, then it would kill the yeast. Too cold and the yeast will not activate.

Hope this helps! :)

Vivien's Review | Rating

I'll be making this recipe up on Thursday - I'll be increasing the spices while using a different glaze just prior to baking as there is already sugar in the recipe and my husband is a type 2 diabetic.

Deb's Review | Rating

These are bliss!!! Made them this afternoon and were a huge success. Skipped the currants and used chopped dried mango!!! Thanks for the great idea. The maple flavoured syrup was a perfect match!!!!!

Catherine's Review | Rating

Quick question to Sylvienne McClelland's post about using kenwood dough hook. How long did you do it for? I have my mums machine and really want to give this a try I love hot cross buns and the thought of being able to make my own is great,

Reply from The Food in a Minute team

Hi Catherine

You can knead them with a dough hook, it would probably take 5 minutes.

Hope this helps! :)

Sue's Review | Rating

I started to make these buns, and wanted to use the dough hook in my new KitchenAid mixer. Power went off just as I was mixing the wet and dry ing. Power came back on 3 hours later, but still managed to make these delicious buns. I doubled the spices, and they were divine.
All eaten and will make again on Sunday. Yum!!

Sarah's Review | Rating

First time making HCB! Success! So easy and yummy! put a little bit more spice in, and they are delish!

Michelle's Review | Rating

I made these last Easter and they were delicious and perfect. Making another batch at the moment. Highly recommend them and very easy.

Pamela's Review | Rating

These look yummy can't wait to make them - ( love baking that has spice as ingredient )

janice's Review | Rating

I want to try these but do not have a fan bake oven wondering if cooking them longer in normal oven would be ok

Debbie Wilson's Review | Rating

Love these, so easy. I just double the spice and also make chocolate ones for the kids - delicious, my go-to for the last few years.

Anne's Review | Rating

Mine are in the breadmaker like now? Have added some chocolate buttons as well! Naughty but oh so nice!

Sarah's Review | Rating

They look perfect & really nice - I made some adjustments with the amount of dried fruit and a bit more spice - did a video on how me & master 4 made them (link below - & gave you guys credit of course - lol) Will definitely become our annual tradition!! https://youtu.be/o8uDHajiHx4

Sally Durham's Review | Rating

This is an awesome recipe for all year round thankyou