Hot Cross Buns recipe
Total Time
2 hours and 45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
4.98 out of 5 stars
(381)
Ingredients
12 servings
- 3 teaspoons instant or rapid rise yeast (9 grams) (, Note 1, CHECK still active!)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1 1/2 cups (375ml) milk, warm (, full fat or low fat (Note 2)
- 4 1/4 cups (640g) bread flour (or plain / all purpose) (Note 3)
- 2 tsp cinnamon powder
- 2 tsp All Spice (OR Mixed Spice (Note 4)
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas (Note 4)
- 1 - 2 oranges, zest only (Note 4)
- 50g / 3.5 tbsp unsalted butter, melted and cooled
- 1 egg (, at room temperature)
- 1/4 cup (35g) Extra bread flour
- 1/2 cup (75g) flour (any white flour)
- 5 tbsp water
- 1 tbsp apricot jam (Note 7)
- 2 tsp water
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Preparation
Step 1
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.
Step 2
Add wet - Add butter, milk, egg, sultanas and zest.
Step 3
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).
Step 4
Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
Step 5
Dough is kneaded enough when it's smooth and does not break when stretched - see photos & video for before/after comparison.
Step 6
Rise #1:
Step 7
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.
Step 8
Forming Balls (watch video, it's helpful):
Step 9
Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
Step 10
Remove cling wrap and punch dough to deflate.
Step 11
Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
Step 12
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.
Step 13
Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
Step 14
Rise # 2:
Step 15
Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
Step 16
Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
Step 17
Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
Step 18
Crosses:
Step 19
Mix flour and water until a thick runny paste forms - see video for thickness required.
Step 20
Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
Step 21
Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
Step 22
Baking/Glaze:
Step 23
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.
Step 24
Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
Step 25
Remove buns from oven. Use overhang to lift buns onto a cooling rack.
Step 26
Brush with jam mixture while warm. Allow to cool to warm before serving.
Step 27
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