Hot Cross Buns using Laucke Sweet Bread & Bun Mix

This recipe requires additional yeast to that provided in the 1kg Laucke Sweet Bread & Bun Mix.


1 kg Sweet Bread & Bun Mix 2 pkts
30 g Dry Yeast 10 tsp
550 g Water 2⅕ cups
10 g Dried Mixed Spice 3 tsp
300 g Mixed Dried Fruit 2 cups
100 g Wallaby Bakers Flour (or plain flour) ⅗ cups
70 g Margarine - softened to room temperature ⅓ cup
100 g Water 5 tbsp
100 g Water 5 tbsp
100 g Sugar ½ cup


  1. To make your dough using a suitable kitchen mixer with a dough hook, add the Sweet Bread & Bun Mix, mixed spice, dry yeast and water to the mixing bowl.

  2. Knead on a slow speed for 2 minutes and then increase to medium for another 8-10 minutes or until the dough is soft and supple.

  3. Add the mixed dried fruit to the dough and mix on a slow speed until well combined.

  4. Remove the dough from the bowl, and place on a bench that is lightly dusted with flour. Using a knife or pastry cutter divide your dough into 100 g bun portions. Using your hands in a cupping motion round each bun portion into a ball.

  5. Place each of the buns on a pre-greased baking or silicone mat prepared tray. Leave enough room between each bun for expansion (approximately 5 mm). Align the buns straight in both directions as this will make piping the crosses easier.

  6. Cover the buns with a cloth or plastic cling film, and place in a warm spot to proof for 45-60 minutes, or until the buns have expanded and are touching together.

  7. Preheat oven to 200⁰C conventional or 180⁰C fan forced.

  8. While the buns are proofing, prepare the Cross Mix, in a small bowl mix all ingredients for the Cross Mix together to form a smooth lump free paste. Avoid over mixing if using Wallaby Bakers Flour as this may cause the paste to become stringy and difficult to pipe. Add the Cross Mix to a piping bag that utilises a small plain nozzle.

    An alternative to using a piping bag is spooning the Cross Mix into a snap lock or strong plastic bag. Snip off one corner to make a 3 mm hole.

  9. When the buns have proofed, take your piping bag and carefully pipe crosses onto the buns.

  10. Bake buns in a preheated oven at 200⁰C conventional or 180⁰C fan forced for approximately 15 to 20 minutes or until golden brown.

    DO NOT OVER BAKE, as this will reduce softness and may spoil appearance.

  11. While the buns are baking prepare your Bun Glaze.

  12. Add the Bun Glaze ingredients to a small saucepan on your stovetop, and simmer until the sugar has fully dissolved.

  13. Using a pastry brush, brush the glaze on to the buns as soon as they come out of the oven.

  14. Allow to cool or enjoy warm with butter.

  • Specialty Breads
  • Number of Serves 20
  • Bake: 15 - 20 minutes


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