Fruit Soak

  • 125g Currants
  • 125g Raisins
  • 1 Orange – zest & Juice

Spice Mix

  • 10g Cinnamon
  • 7g Nutmeg or Mace
  • 7g Ginger
  • 2g White Pepper


  • 500g Plain Flour
  • 275-300g Water
  • 100g Butter – diced
  • 1 Egg – lightly beaten
  • 15g Brown Sugar
  • 10g Salt
  • 5g Dried Yeast – approx 1 sachet
  • OR 10g Fresh Yeast


  • 80g Brown Sugar
  • 80g Water

Cross Mixture

  • 75g Flour
  • 110g Water
  • Pinch Salt or Sugar
HotCrossBuns PiperStreet uai
Damian Sandercock, Piper Street Food Co


  • Combine fruit, spices and zest, soak in orange juice for a minimum of 2hrs (preferably overnight).
  • Activate the dried yeast by mixing with 100g of warm water (taken from the recipe) and leaving for a few minutes or until it starts to bubble.
  • In the meantime combine the flour, brown sugar and salt in a large mixing bowl and mix together.
  • Add the diced butter (softened) and rub between your fingers until you achieve a fine crumb.
  • Make a well in the centre of the flour mix and add the beaten egg, yeast mixture and the remaining water.
  • Massage into the flour mix until all the flour is combined and the ingredients are evenly incorporated.
  • Knead for 5 minutes on a smooth work surface.  Let the dough rest for 5 minutes, and then knead for an additional 5 minutes.  Repeat this process of kneading and resting until the dough becomes smooth and elastic.
  • Clean the mixing bowl and lightly oil before placing the dough inside.  Let the dough rest for 15-20 minutes and then add the fruit mixture by folding it into the dough.
  • At this point you may need to gently repeat the kneading process to enable an even distribution of the fruit mix into the dough. When you are finished, place the dough back into the oiled mixing bowl and seal inside a plastic bag and leave somewhere warm and draught free for 30 minutes, or until the dough is noticeably larger.
  • Line a baking tray with baking paper.  Lightly flour your work area and tip out the dough.
  • Divide into 12 pieces and shape into balls, placing them approximately 1 cm apart on the tray.  Seal the tray back in the plastic bag and place somewhere warm and draught free.
  • Allow the buns to rise (proof) until double in size and they are joined together. Prepare the cross mixture and pipe crosses onto each bun.
  • Bake in an oven at 230-240°C for 20 minutes, or until they are a dark caramel colour While the buns are baking prepare a sugar glaze by adding equal parts of sugar and water to a small saucepan and bring to the boil.  Let the glaze simmer for a couple of minutes or until the desired consistency is reached. Remove the buns from the oven and using the pastry brush, glaze each bun.  Leave on a wire rack to cool.
  • Serve with excessive amounts of quality butter!!

About the author

Bryanna Trio Head Shot 2
Bryanna Sandercock

Bryanna has owned and managed award winning small businesses in the Macedon Ranges for over 15 years. She lives and works in Kyneton and currently operates Piper St Food Co with her husband Damian.