QT Gold Coast Hotel in Surfer’s Paradise Australia, isn’t exactly known for doing things by the book — and that’s the point. From the retro-glam design to the cheeky menus, the hotel brings personality to everything it does, including its take on one of Easter’s most iconic bakes: the hot cross bun.
These buns are everything they should be — soft, spiced, and packed with juicy sultanas — but with that QT spin. They’re soaked in five-spice water for extra depth, glazed while still warm, and baked to golden, springy perfection. Hot cross buns have long been part of Easter tradition in Australia, found in bakeries from the first signs of autumn. But at QT, they’re not just seasonal — they’re a reason to stay a little longer at breakfast.
Make them at home and you’ll get why they don’t last long at QT’s signature breakfast spread.
Step by Step: How to Make QT’s Classic Aussie Hot Cross Buns
Step 1: Prepare the Yeast & Dough
Whisk lukewarm milk, sugar, and yeast. Let it sit until frothy. In a bowl, combine flour, salt, cinnamon, nutmeg, and five spice. Rub in butter, then stir in eggs and the yeast mixture.
Step 2: Knead & Add Sultanas
Knead the dough on a floured surface for 8 minutes, adding soaked, drained sultanas in batches.
Step 3: First Rise
Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
Step 4: Shape & Second Rise
Punch dough down, divide into 12–17 balls, and place on a baking tray. Let rise until doubled in size.
Step 5: Pipe Crosses & Bake
Mix flour and water to make a paste and pipe crosses over the buns. Bake for 12 minutes, then lower the temperature and bake for 5–10 minutes more, until golden.
Step 6: Glaze
Make a sugar syrup (2 parts sugar to 1 part water) and brush over warm buns for a shiny finish.
Recipe Notes
- Five-spice soaking tip: Let the sultanas sit in warm five-spiced water for at least 30 minutes for a deeper flavor infusion.
- Texture tip: Don’t skip the two-step baking process-it helps develop a golden exterior without drying out the inside.
- Make-ahead option: These buns freeze beautifully. Let them cool completely before storing in an airtight container.
Aussie Hot Cross Buns FAQ
Can I use raisins instead of sultanas?
Yes, golden raisins or even currants work well—just soak them the same way for moisture and flavor.
Can I make the dough ahead of time?
Yes, you can cold-proof the dough overnight in the fridge after the first rise. Let it come to room temperature before shaping.
Is five spice traditional in hot cross buns?
While not traditional, it adds a unique, warming twist to the flavor-perfect for a more aromatic version.
Do I have to make the glaze?
Technically no, but it adds shine and a gentle sweetness that really completes the bun.
How long do they keep?
They’re best eaten fresh but will keep for 2 days in an airtight container. Toast day-old buns and serve with butter for a classic treat.
Australian Classic Hot Cross Buns
- Total Time: 1 hour and 30 minutes
- Yield: 12-17 1x
Description
Soft, spiced, and perfectly golden—this Hot Cross Buns recipe from Australias QT Gold Coast Hotel is a must-bake for Easter.
Ingredients
For the Dough:
4 3/4 cups all-purpose flour (plus extra for kneading)
1 tsp salt
1 tbsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp five spice powder
1/4 cup unsalted butter, cold and cubed
1 1/4 cups whole milk, lukewarm
1/4 cup caster sugar (or superfine sugar)
1 tbsp active dry yeast
2 large eggs
1 3/4 cups sultanas or golden raisins, soaked in five-spice water and drained
For the Cross:
1/2 cup all-purpose flour
1/4 cup water
For the Glaze:
1/2 cup sugar
1/4 cup water
Optional: aromatics like orange peel, cinnamon stick, or cloves
Instructions
- In a mixing bowl, whisk together lukewarm milk, sugar, and yeast until dissolved. Cover and let sit until frothy, about 10 minutes.
- In a large bowl, mix flour, cinnamon, nutmeg, five spice, and salt. Rub in the butter until the mixture resembles breadcrumbs.
- Stir in the frothy yeast mixture and eggs. Mix until a sticky dough forms.
- Turn dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
- Incorporate the drained sultanas in three batches, kneading lightly between each addition.
- Place dough in an oiled bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
- Punch down the dough. Divide into 12 (3.5 oz) or 17 (2.6 oz) equal portions and roll into balls. Place on a lined baking tray, leaving space between each. Cover and proof again until doubled (around 45 minutes).
- Mix flour and water for the cross. Transfer to a piping bag and pipe a cross over each bun.
- Bake at 350°F for 12 minutes, then reduce to 320°F and bake for another 5–10 minutes, until golden and springy to the touch.
- While buns bake, heat sugar and water (and aromatics, if using) until syrupy. Brush warm buns with the glaze immediately after baking.
- Prep Time: 1 hour
- Cook Time: 25 min
- Category: Baking
- Method: Baking
- Cuisine: British/Australian
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 20
- Sodium: 225
- Fat: 5
- Carbohydrates: 36
- Fiber: 2
- Cholesterol: 23
If you like this, you are going to love these Easter recipes:
Crescia: Umbria’s Spectacular Easter Cheese Bread
Easter Bread from Patsy’s Italian Restaurant
Schiacciata – Tuscan Easter Sweet Bread
