500g Laucke Sweet Bead & Bun Mix

4g Wallaby Bakers Yeast

270g (1&1/8 Cups) Water

5g (1 & 1/2 tsp) Mixed Spice

160g (1 Cup) Mixed Fruit, pre-soaked in water/alcohol for 45 minutes


200g (1 & 1/3 Cups) White Flour or Bread Mix

5g (1 & 1/5 tsp) Sugar

70g Margarine Soft

350g (1&2/5 Cups)


250g (1 Cup) Water

100g (1/2 Cup) Sugar


1. Preheat Oven to 180°C to 200°C

2. Use you Bread Machine, or a suitable mixer to mix ingredients, and knead the dough, or alternatively knead by hand.

3. Separate mixed dough into units of 50g. Round the dough pieces into balls. Allow the pieces to relax for about 10 minutes and then gently roll them to reshape. Do your best to keep the dough pieces warm or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment.

4. If making Hot Cross Buns, use a piping bag and small plain nozzle to pipe crosses onto the buns prior to baking. To make Cross Mix, combine all ingredients to form a smooth paste.

5. Bake buns in a pre-heated oven at 180°C - 200°C for approx. 15 to 20 minutes. DO NOT OVER BAKE, as this will reduce softness and may spoil appearance.

6. Combine the Bun Glaze ingredients in a saucepan and bring to the boil. When cool, brush on hot buns.