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Prep Time

50 mins + 70 mins rising time

Cook Time

20-25 mins


12 Buns


2 teaspoons (7g or 1 sachet) instant dried yeast
2 tablespoons granulated sugar
175ml warm full cream milk
2 cups (320g) plain flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon mixed spice
60g Buderim Ginger Glace Ginger, finely chopped
1/2 cup (85g) of currants
40g butter, melted
1 large egg at room temperature, lightly beaten
Piping Batter for Cross & Bun Glaze
3 tablespoons plain flour
3 teaspoons caster sugar
1 to 1 1/2 tablespoons of cold water
Glaze- Buderim Ginger Original Marmalade, warmed & then sieved


  1. Stir together yeast, sugar and milk. Cover with plastic wrap and stand until frothy for about 10 minutes.
  2. Meanwhile: combine flour, salt and spices. Add glacé Ginger and currants mix well; then make a well in centre.
  3. Pour in yeast mixture, butter and egg. Mix into a soft dough.
  4. Turn dough onto a lightly floured board and knead with the heel of hand until smooth and elastic about 5 to 7 minutes.
  5. Return dough to basin, cover with plastic wrap and prove in a warm place until double in size, about 30 to 40 minutes.
  6. Divide dough into 12 even pieces; knead each piece into a bun. Place onto non-stick baking paper lined balking tray about 5cm apart. Loosely cover with plastic wrap and prove in a warm place until double in size, about 10 to 15 minutes.
  7. Preheat oven to hot (200ºC).
  8. Combine piping batter ingredients to create a stiff, smooth batter. Spoon into piping bag fitted with a 10mm plain nozzle. Carefully and gently pipe cross on top of each bun.
  9. Bake in preheated oven for 10 minutes, then reduce oven temperature to moderate (180º) and continue baking for a further 10 to 15 minutes, turning tray around if necessary until a deep golden brown in colour.
  10. Remove from oven to a wire cake rack. Whilst still hot carefully brush warm Ginger Marmalade glaze over buns.

Serve warm with a lashing of butter or your favourite alternative.

Helpful Notes

Store bought thawed ready rolled shortcrust pastry cut into 10mm strips, the cut in half can be used instead of the piping batter. Simple lightly brush pastry strips with cold water, place wet-side down on buns forming a cross. A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used.

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