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

Scale

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

1/2 cup all-purpose flour

1/4 cup water

1/2 cup sugar

1/4 cup water

Optional: aromatics like orange peel, cinnamon stick, or cloves

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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.