Hot Cross Buns recipe
User Reviews
5
Hot Cross Buns recipe
Description
The Hot Cross Buns recipe combines bread flour, warm milk, melted butter, eggs, sultanas, and fragrant spices like cinnamon and allspice, enhanced by fresh orange zest. After thorough kneading, either by stand mixer or hand, the dough is left to rise in a warm, draft-free place, which encourages a light and tender crumb. Once risen, the dough is shaped into balls, allowed a second rise, then topped with a flour and water paste shaped into crosses. Baking produces spiced, fruity buns that are soft with a slightly chewy crust.
The buns feature a balanced sweetness from the caster sugar and fruit with subtle warmth from spices and the citrus zest. Using bread flour helps give the buns their characteristic soft fluffiness, while the glaze of apricot jam adds sheen and a touch of sticky sweetness after baking. The method includes tips to ensure yeast is active, milk temperature is right, and dough consistency is optimal to avoid dryness or toughness.
These buns are best enjoyed fresh on the day they are baked to retain softness. For later consumption, gentle reheating in the microwave or oven helps restore moisture. Variations include using chocolate chips instead of sultanas or chilling dough overnight to develop flavor more deeply before completing the second rise and baking. Overall, the technique focuses on careful control of dough texture and fermentation for consistent results.
Notes from the recipe emphasize yeast testing, milk temperature control, flour types, and storage advice that helps maintain bun quality. The recipe also suggests practical tips such as warm rising locations like a running dryer and substitution options for spices and glazes to suit preference or pantry contents.
Ingredients
Buns:
- 3 teaspoons instant yeast Note 1, CHECK still active!, or rapid rise yeast, 9 grams
- 1/2 cup (110g) caster sugar aka superfine sugar
- 1 1/2 cups (375ml) milk full fat or low fat (Note 2, warm
- 4 1/4 cups (640g) bread flour Note 3, or plain/all-purpose flour
- 2 tsp cinnamon powder
- 2 tsp allspice OR Mixed Spice (Note 4
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas (Note 4)
- 1 - 2 orange Note 4, zest only
- 50g / 3.5 tbsp unsalted butter melted and cooled
- 1 egg , at room temperature
Extra Flour for dough
- 1/4 cup (35g) bread flour extra
Crosses:
- 1/2 cup (75g) flour (any white flour)
- 5 tbsp water
Glaze:
- 1 tbsp apricot jam (Note 7)
- 2 tsp water
Instructions
- Mix dry - Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
- Add wet - Add butter, milk, egg, sultanas and zest.
- Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers. (Note 5).
- Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
- Dough is kneaded enough when it's smooth and does not break when stretched - see photos & video for before/after comparison.
Rise #1:
- Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is - see Note 6.
Forming Balls (watch video, it's helpful):
- Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
- Remove cling wrap and punch dough to deflate.
- Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
- Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.
- Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
Rise # 2:
- Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
- Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
- Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
Crosses:
- Mix flour and water until a thick runny paste forms - see video for thickness required.
- Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
- Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
Baking/Glaze:
- Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
- Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
- Remove buns from oven. Use overhang to lift buns onto a cooling rack.
- Brush with jam mixture while warm. Allow to cool to warm before serving.
Notes
- Test yeast activity before starting to ensure good rise for the buns.
- Heat milk to a warm but comfortable temperature to avoid killing the yeast.
- Use bread flour for softer buns, but all-purpose flour works with slight texture differences.
- Add sultanas before kneading for even distribution, accepting some will squish for an overall better texture.
- After the first rise, shape buns and allow a second rise in a warm place; refrigerating dough overnight before the second rise enhances flavor.
- The apricot jam glaze can be substituted with honey or golden syrup for a different shine and taste.
- Freshly baked buns are best enjoyed the same day; reheat leftover buns briefly to restore softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 80g | |
| Calories | 217cal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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