Classic Australian Hot Cross Buns

Start with the spice blend. These hot cross buns from the QT Gold Coast Hotel in Surfer’s Paradise swap in five-spice powder next to the usual cinnamon and nutmeg, and that single addition changes everything about how they smell while baking. The QT is known for doing familiar things with a twist. Same idea here.

You rub cold butter into the flour by hand, fold in sultanas, and let the dough rise once before shaping. The crosses are just flour and water piped on top. No fuss. Twelve to seventeen buns from one batch, depending on how you portion them, and they take about ninety minutes start to finish.

How to Make Classic Australian Hot Cross Buns

Rub the Butter In Properly

Use cold butter cut into small cubes. Work it into the flour mixture with your fingertips until it looks like coarse breadcrumbs.

This should take two to three minutes. If the butter starts feeling greasy or soft, put the bowl in the fridge for ten minutes and come back to it.

Pipe the Crosses Before the Final Rise

Mix the flour and water paste until it flows but holds its shape. Snip a small opening in your piping bag.

Pipe the crosses in one confident line down each row. Do it right after shaping, then let the buns proof and bake with the crosses already on.

Australian Classic Hot Cross Buns

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• Author: QT Gold Coast
• Total Time: 1 hour and 30 minutes
• Yield: 12-17 1x

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Description

Soft, spiced, and perfectly golden—this Hot Cross Buns recipe from Australias QT Gold Coast Hotel is a must-bake for Easter.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. In a mixing bowl, whisk together lukewarm milk, sugar, and yeast until dissolved. Cover and let sit until frothy, about 10 minutes.
2. In a large bowl, mix flour, cinnamon, nutmeg, five spice, and salt. Rub in the butter until the mixture resembles breadcrumbs.
3. Stir in the frothy yeast mixture and eggs. Mix until a sticky dough forms.
4. Turn dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
5. Incorporate the drained sultanas in three batches, kneading lightly between each addition.
6. Place dough in an oiled bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
7. 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).
8. Mix flour and water for the cross. Transfer to a piping bag and pipe a cross over each bun.
9. 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.
10. 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

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