Pipe a cross onto each bun and bake for 15 minutes, or until the buns are golden and cooked through. Glaze the buns while they are still hot.

and pipe a cross on each bun. Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden ...

Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof. For this recipe you will need a piping bag fitted with a 3mm nozzle ...

Let them sit at room temperature for about 1 hour or if your room is too hot( above ... For the cross, make a white dough using flour and a little water. Roll into long, thin strands and use it to ...

Punch down the dough, then divide and roll into 12 balls for large buns, or 15 for small, using a little flour to prevent sticking. Place on a lined baking sheet and cover with a clean tea towel.

Put into a piping bag or the corner of a small plastic food bag. 8. When the buns have risen, brush lightly with milk and pipe a cross on each one. If using a food bag, snip the corner off the bag to ...

It's best enjoyed warm or sliced and toasted with butter or jam. Most hot cross bun recipes start with a dough of flour, eggs, yeast, sugar, butter, milk, spices and dried fruit. Other seasonings ...

Why not try Le Cordon Bleu's foolproof recipe for making your very own batch of spiced hot cross buns this Easter? These hot cross buns are irresistable split in half and served with a generous ...

Le Cordon Bleu Australia’s Technical Director, Tom Milligan, has created a hot cross bun recipe using the sweetness of sultanas, currants and candied mixed peel. They are best served fresh out the ...

Add the currants (or dried fruit), candied peel, and citrus zest if using. Mix until evenly distributed. Knead the dough on a lightly floured surface for about 8-10 minutes, or until the rough ...