Get planning for Easter baking with five delicious twists on hot cross buns

Nothing screams Easter quite like hot cross buns, and they’re surprisingly quite simple to make.

Woman’s Day have curated a collection of recipes for various hot cross bun flavours that are perfect for the upcoming Easter season!

CLASSIC BUNS

Makes 16, Prep: 40 mins + proving, Cook: 25 mins

• 2 x 7g sachets dry yeast
• 300ml milk, warmed
• 4 cups plain flour
• 1 tsp ground cinnamon
• 90g butter, chopped
• 1½ cups mixed dried fruit
• ¼ cup caster sugar
• 1 egg
  CROSSES
• ½ cup plain flour
• 4-5 tbsp water
  GLAZE
• ¼ cup water
• ¼ cup sugar
• 1 tsp mixed spice

1. Lightly grease an oven tray. In a jug, sprinkle yeast over milk. Set aside 5 mins until frothy. Sift flour and cinnamon together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs.
2. Stir in fruit and sugar. Whisk egg into milk mixture. Pour over flour mixture. Mix to a soft dough. Knead on a lightly floured surface 10 mins until dough is smooth and elastic. Place in a lightly greased bowl. Cover with a tea towel. Set aside in a warm place, about 45 mins until doubled in size (known as proving).
3. Preheat oven to 220°C. Punch dough down with fist to release gas. Knead a few mins. Divide into 16 equal pieces and knead each until smooth. Shape into rounds. Arrange close together on tray. Cover with a tea towel. Prove until doubled in size (about 30 mins).
4. CROSSES In a bowl, combine flour with water until smooth. Pipe crosses onto buns. Bake 10 mins. Reduce oven to 200°C. Bake a further 10-12 mins until buns sound hollow when tapped.
5. GLAZE In a small saucepan, bring all ingredients to boil on high, stirring. Reduce heat to low. Simmer, without stirring, 3-4 mins. Brush over hot buns. Turn onto a wire rack to cool. Serve warm with butter.

FIG, MAPLE & WALNUT

Replace dried fruit with ½ cup chopped dried figs and ¼ cup chopped walnuts. Glaze with 2 tbsp maple syrup combined with ½ tsp mixed spice.

CRANBERRY, WHITE CHOCOLATE & VANILLA

Replace dried fruit with ¼ cup chopped dried cranberries and ¼ cup white choc chips, and add ½ tsp vanilla bean paste with the milk.

MILK CHOC CHIP & APPLE

Replace dried fruit with ½ cup chopped dried apple and ¼ cup milk choc chips.

TRIPLE-CHOC CARAMEL

Replace ¼ cup flour with baking cocoa. Swap dried fruit with ½ cup chopped jersey caramels and ½ cup each milk and dark choc chips. Use cocoa in glaze in place of mixed spice. Pipe crosses onto cooled buns with 50g melted white chocolate after baking.

DARK CHOCOLATE & ORANGE

Swap dried fruit with 1/3 cup chopped raisins, ¼ cup dark choc chips, 2 tbsp chopped candied peel and grated zest ½ orange. Swap water in glaze with orange juice.