You'll love these true blue Aussie hot cross buns

Add some real Aussie flavour to Easter with home baked vegemite and cheese hot cross buns on your table.

Delicious for breakfast or anytime really, slather these buns with lots of creamy butter for a real treat.

Vegemite & Cheese Hot Cross Bun

Makes 12

Preparation Time: 30 minutes
Cooking Time: 20 minutes


10g dried yeast
1 cup lukewarm water
2 eggs, lightly beaten
¼ cup vegemite
1 tablespoon caster sugar
20g butter, melted
3½ cups flour, sifted
¾ cup shredded Parmesan cheese
1 egg
1 tablespoon water
1 vegemite 145g Tube, for topping


1. COMBINE the yeast and warm water in a large bowl and mix until yeast is dissolved. Add
the eggs, VEGEMITE, sugar and butter and whisk to combine. Stir in the flour and cheese
and mix until combined then knead for 5-8 minutes on a floured surface until the
dough is smooth and springy. Place the dough into a clean bowl and cover. Set aside in
a warm place to rise for approx. 1 hour or until doubled in size.

2. KNOCK back the dough then knead lightly. Divide into 12 even portions. Knead each
lightly then stretch each ball out slightly and place ½ teaspoon VEGEMITE onto each
and roughly knead through. Roll each into a smooth bun and place on a greased baking
tray with 1cm gap between them. Set aside in a warm place for 20 minutes or until
doubled in size.

3. BEAT together egg and water then brush over the buns. Using the VEGEMITE tube,
squeeze crosses onto the buns.

4. BAKE in a hot oven 200°C for 15-20 minutes or until golden and bases are crisp and
sound hollow when tapped. Cool on a wire rack.

Disclaimer:  This recipe is courtesy of

Kerry Heaney