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Hot Cross Buns

ServesServes 10
Cooking timeCooking Time:
Prep Time:


  • 75 g (cup) SAFARI Cake Mix
  • 560 g (4 cups) SASKO Cake Flour
  • 310 ml (1 cups) milk
  • 60 g butter or margarine
  • 3 ml (tsp) salt
  • 10 ml (1 Tbsp) ground cinnamon
  • 5 ml (1 tsp) ground mixed spice
  • 80 ml (⅓ cup) castor sugar
  • 10 g (1 sachet) instant dry yeast
  • 1 extra-large egg, beaten

Paste for Crosses

  • 60 ml (cup) SASKO Cake Flour
  • 5 ml (1 tsp) castor sugar
  • about 40 ml water


  • 30 ml (2 Tbsp) water
  • 30 ml (2 Tbsp) castor sugar


  1. Heat milk and butter together in microwave and set aside to cool slightly.
  2. Sift flour, salt and spices together. Add castor sugar, yeast and fruit mix.
  3. Add warm milk mixture and beaten egg to dry ingredients. Mix and knead lightly to a soft dough. Add a little more milk, if require
  4. Turn out dough onto a lightly floured surface and knead for 5 – 10 minutes, or until dough is smooth and elastic. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 1 hour, or until doubled in size.
  5. Turn out dough onto a lightly floured surface and knead until smooth. Divide dough into ten equal pieces and roll into smooth balls. Place onto a greased baking tray and cover. Leave to rise in a warm place for about 30 minutes, or until buns have risen.

Paste for crosses Mix flour and castor sugar together and add enough water to form a smooth paste. Place the paste into a piping bag, fitted with a small, round nozzle, and pipe crosses on the buns.

Bake in a preheated oven at 180 C for 15 – 20 minutes.

Glaze Heat milk and sugar together in a small, heavy-based saucepan. Brush buns with hot glaze. Enjoy warm with butter. Eat on same day of baking.

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