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1. Soak the currants and raisins in warm water for 10 minutes. In a large bowl, combine flour, yeast, sugar, salt, spices, and citrus zest. Add the softened butter in small pieces to the flour mixture, followed by the raisins, currants, milk and egg.

2. Using a food processor or hand mixer, knead the dough for about 4 minutes until smooth and elastic. Lightly butter the bowl, place the dough in it and cover with a damp cloth. Let the dough rise for about an hour until it has doubled in size.

3. Divide the dough into 12 pieces. Assemble the   Multisize Baking Pan   with a divider to a size of 20 cm x 30.5 cm. Butter the baking pan lightly. Shape each piece of dough into a ball and place in the pan. Cover with a damp cloth and let rise for another 40 minutes.

4. Preheat the oven to 175°C (convection). Brush the buns with the beaten egg and bake for about 22 minutes until the buns are golden.

5. Allow the Hot Cross Buns to cool in the baking pan for 10 minutes.
Mix the icing sugar with the milk until you get a thick mass.

Divide the individual buns and decorate with the cross.


Multisize baking pan or a round pan with a diameter of 28 cm

For 12 rolls

Bake time 22 mins


  • 45 g currants, soaked
    45 g raisins, soaked
    525 grams of flour
    7 g dry yeast (1 packet)
    75 grams of sugar
    3/4 tsp vanilla salt
    1/4 tsp nutmeg
    1/2 tsp cinnamon
    1/2 tsp cardamom
    Abrasion of an untreated orange
    Zest of an untreated lemon
    100 g butter, soft
    250 ml milk, room temperature
    1 egg


1 egg, beaten for the glaze
100 to 125 g powdered sugar
2 to 3 tablespoons milk

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