Slow Cooker Hot Cross Buns

Slow Cooker Hot Cross Buns

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December 29, 2014

  • Prep: 2 hrs
  • Cook: 1 hr
  • Yields: 12 large buns


10g dried yeast

1 tsp caster sugar

3/4 cup warm milk (185ml)

1/2 cup cold milk (125ml)

50g melted butter

1 egg, lightly whisked

3 and 1/2 cups plain flour (525g)

150g sultanas

50g dried diced dates

2 tsp mixed spice

1/3 cup caster sugar (70g)


1/2 cup plain flour (75g)

2/3 cup water (160ml)


2 tbsp caster sugar

1/3 cup water


1Whisk yeast, sugar and warm milk together in a bowl and set aside for 10minutes or until frothy/bubbles form on top.

2While this sits aside,combine flour, dried fruit, sugar, mixed spice and a pinch of salt in a large mixing bowl.

3Whisk the cold milk, egg and butter into the yeast mix you set aside earlier.

4Make a well into the dry ingredients and gently pour in the yeast liquid and fold in to combine.

5Work dough together in bowl with hands then turn out onto lightly floured surface.

6Kneed for 10-15 mins then place in a clean, greased bowl and cover with plastic cling wrap.

7Set this aside for 90mins until risen to double the size.

8Uncover and punch down with your fist in the centre then turn out onto a lightly floured surface again.

9Knead for 2 minutes then separate into 12 equal parts (I find it easy to divide into half and half again to get 1/4's. Then I broke each quarter into 3)

10Line slow cooker with non stick baking paper and place each bun side by side on the paper with a small gap between each one.

11Cover with a clean tea towel and place insert in a warm place for 30mins to rise again to up to double size.

12Mix flour and water to paste and pour into a plastic bag or piping bag. If using a plastic bag snip a small hole in one corner and squeeze out to pipe. Pipe cross on each bun top (excuse mine in this pic as my last bag broke so I had to make do)

13When you have piped your crosses onto your buns, place insert back into slow cooker, turn onto HIGH, cover slow cooker with teatowelunder thelid and cook on high for 1hr.

14Buns are done with skewer comes out clean, bottom is nicely browned and you can see the bun has a lovely soft bread consistency when torn.

15Use the baking paper to lift up your hot cross buns out of your slow cooker and place them on a wire wrack to cool.

16On a stovetop combine water and caster sugar.

17Bring to the boil stirring and allow to boil for 5mins stirring continuously.

18Use a pastry brush to brush this glaze onto your cooling hot cross buns for that lovely sticky sweet finish to this Easter treat 🙂

19*note* Next time I cook these I will pop the finished buns in a hot oven or under grill for a few minutesto brown off the top. And I promise to do a much better job of the crosses next time 😉 Will change picture next batch!

20View Chocolate Choc-Chips Hot Cross Buns HERE

Submitted by Paulene Christie


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