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.
Servings: 12
Calories: 397kcal
Ingredients
Buns
- 1 ½ Cups (375ml) - Full Fat Milk
- 1 Tbsp (9g) - Dry Yeast
- ½ Cup (110g) - Caster (Fine) Sugar, 2 tsp Separated
- 4 ½ Cups (640g) - Bread Flour Plus Extra For Dusting
- 1 ½ Cups (200g) - Sultanas *Can be substituted for chocolate chips*
- 2 tsp (3g) - Ground Cinnamon
- 2 tsp (3g) - Ground All Spice
- 1 - Orange, Zest Only
- 1 - Free Range Egg, Beaten
- 50g (1.7oz) - Unsalted Butter, Melted and Cooled
- ¾ tsp (4g) - Sea Salt Flakes
- 1 tsp (5ml) - Vegetable Oil
Crosses
- ½ Cup (70g) - Bread Flour
- ⅓ Cup + 3tsp (95ml) - Cold Water
Sugar Syrup Glaze
- ½ Cup (110g) - Caster (Fine) Sugar
- ½ Cup + 1 Tbsp + 1 tsp (150ml) Boiling Water
Instructions
- Place a small saucepan over medium heat, add in the milk and heat until just warm (don't simmer or boil). Alternatively, this can be done in the microwave in bursts. To be specific, heat the milk to 40°c or 104°f.
- In a large mixing bowl, add the yeast, the tsp of the caster of fine sugar that's been separated and pour over the warmed milk. Whisk together until combined and allow to sit for 10 minutes or until the mixture starts to bubble and foam on top (if this doesn't work, it means your yeast has died. This only happens if it's old or you have heated the milk too much).
- Into the yeast mixture, add the bread flour, the remaining sugar, sultanas or chocolate chips, ground cinnamon, ground allspice, orange zest, the beaten egg, melted butter and sea salt flakes.
- You now have the option to use a stand mixer with a dough hook attachment or use your hands. For this recipe, we're going to use our hands. Using clean hands, mix all the ingredients together until it forms a ball. Dust the working bench with bread flour, ensuring it's well covered and knead the dough for 8 to 10 minutes using the pushdown, fold back and pushdown method until it becomes a smooth soft dough ball (see video for tips). At any stage, the dough starts to stick, dust over a little extra bread flour.
- In a large mixing bowl, drizzle in the vegetable oil and wipe it around the bowl with some kitchen cloth. Add in the kneaded dough, place over a warm damp tea towel and allow this to proof for 1 hour in a warmish area.
- After 1 hour, dust the workbench again with a light coating of bread flour and tip out the dough. Give it a few punches to knock out the air and knead for 30 seconds to ensure there are no air pockets. Roll the dough into a 60cm or 23-inch log, slice it in half and roll both logs into 40cm or 15 inches. Slice each log into 6 even-sized pieces which will leave you 12 even-sized dough pieces. To be exact, you can weigh each dough ball to ensure they're all the same size. Roll into neat smooth balls.
- Spray with oil and line a 9x13 inch deep-sided baking dish with parchment paper. Place in the dough balls, 3 across and 4 down. Place over some lightly oiled cling wrap or plastic wrap and let proof for 40 minutes or until risen by 70%.
- Preheat oven to 180°c -350°f.
- To make the crosses, add the bread flour and cold water to a mixing bowl and whisk together until it forms a smooth paste. Transfer the paste to a piping bag with a 3mm round nozzle, twist and make sure it's tight. Alternatively, this can be done in a zip lock bag with the corner cut off.
- Remove the cling wrap from the dough and pipe on the crosses, make sure to pipe from the very edge of each bun (see video for accurate method). Bake in the preheated oven for 20-22 minutes rotating the tray halfway through.
- In the meantime to make the sugar syrup glaze, in a bowl add the caster (fine) sugar and boiling water and mix to combine using a pastry brush.
- Remove the buns from the oven and brush over the syrup ensuring they're all well coated. Let sit for 5 minutes.
- Gently remove the buns from the baking tray and place them onto a wire rack to cool slightly. Dig in.
Nutrition Guide
Nutrition Facts
Hot Cross Buns
Amount per Serving
Calories
397
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
28
mg
9
%
Sodium
152
mg
7
%
Potassium
250
mg
7
%
Carbohydrates
77
g
26
%
Fiber
3
g
13
%
Sugar
30
g
33
%
Protein
10
g
20
%
Vitamin A
185
IU
4
%
Vitamin C
2
mg
2
%
Calcium
66
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Leave a comment below
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.