The Great Australian Bake Off

Have some fun with these fig, walnut and orange peel hot cross buns.


  • Buns x 2

  • 300ml milk, warmed

  • 2 teaspoons dried yeast

  • 1 egg

  • 4 cups plain flour

  • 1 teaspoon ground cinnamon

  • 90g unsalted butter chopped

  • ½ cup dried figs

  • 100g orange peel

  • ¼ cup chopped walnuts

  • ¼ cup caster sugar

  • 1/3 cup water

  • Crosses x 2

  • 80g plain flour

  • 4 tbsp water

  • Glaze x 2

  • 4 tbsp milk

  • 2 tbsp caster sugar


  • 1.

    Place milk in heatproof jug and heat in microwave until luke warm, sprinkle yeast over milk and place in a warm place for 5 minutes until frothy. Whisk in egg.

  • 2.

    Sift flour and cinnamon into a large bowl. Rub in butter using fingertips.

  • 3.

    Stir in figs, walnuts, orange peel and sugar. Add milk mixture and mix to form a soft dough.

  • 4.

    Kneed for 7-10 minutes.

  • 5.

    Transfer dough to an oiled bowl and place in a warm spot for 45 minutes until the dough has doubled in size.

  • 6.

    Knock back dough and knead until smooth. Roll into 12 equal portions and place next to each other on a baking tray.

  • 7.

    Cover with a tea towel and let rise for 30 minutes.

  • 8.

    Preheat oven to 180°C.

  • Pastry for the crosses:

  • 1.

    Mix flour and water together and place in a piping bag. Pipe crosses onto buns.

  • 2.

    Put the buns into the oven and bake for 15-20 minutes, until golden brown on top. While the buns are in the oven pour the milk for the glaze into a small saucepan, add the sprigs of rosemary and sprinkle in the sugar.

  • 3.

    Warm gently, stirring constantly until the sugar is dissolved and the milk is infused with the scent of rosemary. When the buns are cooked, take them out of the oven and use a pastry brush to paint the glaze on top.

  • 4.

    Set on a wire rack to cool.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 306kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 6g
  • Carbohydrate 47g
  • Sugar 16g
  • Sodium 16mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department

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