Soft, Fluffy & Extremely Delicious Hot Cross Buns.
How to make the best hot cross buns (yes, that’s a big statement!). This recipe makes perfect, fluffy and soft hot cross buns every time without failure. This recipe is fun to make and will keep you occupied. These are seriously delicious.
Hot Cross Buns
Ingredients
Buns
- 375 ml Full Fat Milk
- 9 g Dry Yeast
- 110 g Caster Sugar
- 640 g Bread Flour Plus Extra For Dusting
- 200 g Sultanas
- 8 g Ground Cinnamon
- 8 g Ground Allspice
- 1 Orange Zested
- 1 Free Range Egg Beaten
- 50 g Unsalted Butter Melted & Cooled
- 4 g Sea Salt Flakes
- 5 ml Vegetable Oil
Crosses
- 70 g Bread Flour
- 95 ml Cold Water
Sugar Syrup Glaze
- 110 g Caster Sugar
- 150 ml Boiling Water
Method
- Heat the milk in a small saucepan over medium heat until just warm, around 40°C (104°F) — don't let it simmer or boil. (Or heat in the microwave in bursts.)
- Whisk the yeast and 2 tsp of the separated caster sugar into the warm milk in a large bowl. Let sit for 10 minutes, until foamy on top (if it doesn't foam, the yeast has died — usually from being old or the milk too hot).
- Add the bread flour, remaining sugar, sultanas, cinnamon, allspice, orange zest, egg, melted butter, and sea salt flakes to the yeast mixture.
- Mix by hand (or with a stand mixer and dough hook) until it forms a ball. Turn out onto a floured bench and knead for 8-10 minutes until smooth and soft, dusting with extra flour if it sticks (see video for tips).
- Oil a large bowl, add the dough, cover with a warm damp tea towel, and proof for 1 hour in a warm spot.
- Knock back the dough and knead for 30 seconds. Roll into a 60cm (23-inch) log, halve it, then roll each half out to 40cm (15 inches). Cut each log into 6 pieces (12 total — weigh them for evenness) and roll into smooth balls.
- Line a 9x13 inch baking dish with parchment and arrange the balls 3 across, 4 down. Cover with oiled cling wrap and proof for 40 minutes, or until risen by 70%.
- Preheat the oven to 180°C (350°F).
- Whisk the bread flour and cold water into a smooth paste for the crosses. Transfer to a piping bag with a 3mm round nozzle (or a zip lock bag with the corner snipped off).
- Pipe crosses over the buns, starting from the edge (see video). Bake for 20-22 minutes, rotating halfway, until golden brown and cooked through.
- Meanwhile, stir the caster sugar and boiling water together until dissolved for the glaze.
- Brush the hot buns generously with the glaze and let sit for 5 minutes.
- Transfer to a wire rack to cool slightly. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Hot Cross Buns Storage Instructions
To store, put the buns into an airtight container and store them in a cool dark space such as a cupboard or shelf. They can also be placed in the freezer for up to 4 months.
Hot Cross Buns Warming & Toasting Instructions
To warm or toast, it’s recommended to slice them in half, and if your toaster is wide enough, you can toast them that way. Alternatively, the buns can be warmed in the oven set at 180.c -350.f for 5-6 minutes or until nicely toasted. They can also be placed under the grill or broiler and eaten at room temperature.
Watch How To Make The Recipe
What Is Proofing?
Proofing or proving is the rest time in baking that activates the yeast within dough or baked goods. The yeast consumes carbohydrates and expels the carbon dioxide gas that causes the dough to expand and rise.
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Absolutely delicious and the hint of orange zest is amazing
Superb and straightforward recipe that has earned me many compliments from friends. Makes wonderfully large hot cross buns like you’d buy from a bakery! I keep meaning to experiment with the spices, but I just haven’t had any need to stray from the straightforward combo of cinnamon and allspice. As previous commentor noted, the orange zest really comes through as a lovely undertone.
Hey Caleb. This is great to hear. Im so glad youve been enjoying this recipe. Theres plenty of variations but most of the time, the orignal is always the best.