Make your own fresh hot cross buns

melanie-hospitalDietitian Melanie McGrice has been working at St Vincent’s for almost 15 years.

Melanie says one of the things she loves most about working at St Vincent’s is how caring everyone is and the fact that it truly feels like one big family.

We are teaming up with Melanie to draw on her expertise to bring you healthy eating and nutrition advice.

Today Melanie is sharing with us her recipe for fresh and healthy cross buns that you can enjoy with your family this Easter.

It’s full of fragrant spices, tangy fruit zest along with some dried fruit, and are bound to be popular with your family and friends.

Makes 15

Dry ingredients
4 cups self-raising wholemeal flour
2 tsp ground cinnamon
1 tsp ground all spice
1 tsp ground nutmeg
½ tsp salt
Grated zest of 1 orange
Grated zest of 1 lemon
½ cup dried fruit (eg currants, sultanas, cranberries)

Wet ingredients
40g (3 tbsp) vegetable oil (eg canola oil, rice bran oil)
1 ¼ cup milk of your choice (eg dairy, soy, oat, almond, rice)
1 egg, lightly beaten
1 tsp honey

1 egg, lightly beaten

¼ cup plain flour
2 tbsp water


  1. Combine all the dry ingredients in a large mixing bowl, then add the wet ingredients and stir to combine.
  2. Turn the mixture out onto a lightly floured surface, and knead for 10 minutes until smooth and elastic.
  3. Pop into a bowl and cover with a clean tea towel or cling wrap and set aside in a warm place until it has doubled in size (around 1 hour).
  4. Punch down the dough in the centre, then turn it out onto a lightly floured surface and knead for another couple of minutes.
  5. Divide the dough into even portions and place them close to each other on a lined or greased baking tray. Cover with a clean tea towel or cling wrap, and set aside until they have risen and are touching each other (around 30 minutes). Preheat the oven to 200°C (180°C fan-forced) while you wait.
  6. Brush the tops of the buns with the beaten egg. To make the crosses, mix the flour with the water until it forms a paste (add a bit more water if the paste is too thick). Transfer into a zip lock bag, and cut one of the corners off to make a piping bag. Pipe a cross onto each bun.
  7. Pop into the oven to bake for 20 minutes or until golden brown.


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