Make The Grounds of Alexandria's Hot Cross Buns at Home

It's that glorious time of year, that judgement-free zone in which inhaling hot cross buns for multiple meals a day is a perfectly acceptable activity. Sydney's pretty damn good at a hot cross bun — there's even a few sourdough versions in this delicious list. But there's one Sydney mainstay that let us in on their little secret to hot cross buns — beloved foodie wonderland The Grounds of Alexandria.

Gearing up for their huge Easter celebrations from March 25 to 27, The Grounds handed over their own hot cross bun recipe for you to make at home. The Grounds crew love a spot of Easter indulgence — from Good Friday to Easter Sunday they're transforming their Alexandria digs into a magical storybook land. There'll be a Golden Easter Egg Hunt, a Humpty Dumpty Wall built for selfies, real-life roaming children's storybook characters, the beloved petting zoo and Australia's largest chocolate Easter egg — a three-metre-high, 300 kilogram chocolate egg which you can destroy in in the 'community cracking' on Easter Sunday.

They're also using Easter as an opportunity to show off their mad culinary talents — including the delicious, delicious aforementioned hot cross buns from The Grounds' head baker. Want to have a go at making them before Sunday? Here's the recipe.

THE GROUNDS' HOT CROSS BUNS

Hot Cross Bun mixture
Plain Flour 377g
Castor Sugar 34g
Butter 34g
Egg 1 egg
Mixed spice 9g
Milk 179g
Fruit mix 286g
Dry yeast 60g
Salt 7g
Improver* 7g
Citric acid** 1g

Cross paste
Plain flour 75g
Sunflower oil 25ml

Spice glaze
Mixed Spice ½ tsp
Castor sugar 125g

To make the buns
1. Pre-heat oven to 180 degree Celsius.
2. To create your fruit mix, combine 286g of your favourite dried fruits. We suggest branching out from the ordinary sultanas, try some of the suggestions below.
3. Next, knead flour, sugar, butter (softened), egg, mixed spice, milk, yeast, salt, improver & citric acid together.
4. Once completely combined, fold in your fruit mix. Be sure to wait until the end to fold in your fruit to ensure they stay whole.
5. Roll out dough flat to 1 inch thick, cut into 12 equal portions.
6. Place into rows on an oven tray lined with baking paper.

To make the paste
1. Combine flour and oil together until it forms a smooth paste.
2. Transfer to a piping bag fitted with a plain nozzle.
3. Pipe a cross onto each ball, or long lines across the buns.
4. Bake at 180 degrees celcius for 16 mins, or until the tops are golden brown.

To make the glaze
1. Place spice mix, sugar and 100ml of water in a saucepan over medium heat.
2. Bring to a simmer, stiring to ensure all sugar is dissolved.
3. Remove from heat and cool slightly.

Once hot cross buns are cooked
1. Using a pastry brush, generously glaze the buns.

Suggestions on fruit:
- Persimmon
- Hawthorn
- Red date
- Thai loganberry
- Pickled pineapple

*Can be found in the supermarket.
** If you can't find citric acid, combine in a splash of orange juice.

By using measurements all in grams you will ensure you get a consistence result every time.