A soft and fluffy GENEROUS SIZED Hot Cross Buns are so fragrant and surprisingly simple to make! Full of EASY tips to help you every step of the way! There's nothing better than the smell of fresh homemade Hot Cross Buns wafting through your kitchen.
PREP:30 MINS COOK:25 MINS TOTAL:2 HRS
SERVES: 12 BUNS
INGREDIENTS
BUNS
2 packets dry, instant or rapid rise yeast, 1/2-oz. or 14 grams (just over 1 tablespoon)
1 1/2 cups warm milk (12.6 fl. oz or 375 ml)
3/4 cup superfine sugar, (or caster sugar), divided (4.5-oz. or 130 grams)
4 1/2 cups bread flour or plain/all purpose, (22.7-oz. or 645 grams) PLUS up to 1/4 cup extra if needed
2 teaspoons all spice, or mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sultanas, (5.4-oz. or 155 grams)
zest of an orange, or 2 tablespoons mixed peel
1 large egg, at room temperature
1/4 cup butter, melted and cooled slightly (2.1-oz. or 60 grams)
CROSSES
1/2 cup all purpose or plain flour, (2.6-oz. or 75 grams)
5 tablespoons warm water
1/2 teaspoon pure vanilla extract
GLAZE
1 tbsp jam, (orange marmalade or apricot jam -- you can also use honey, maple syrup, agave or golden syrup)
2 teaspoons boiling water
INSTRUCTIONS
Place yeast, milk and 2 teaspoons of the sugar in a small bowl to activate. Set aside until frothy on top, about 3-5 minutes.
While yeast is activating, grab a large mixing bowl and combine flour, remaining sugar, all spice, cinnamon and salt. Give those dry ingredients a light whisk to combine, then add in the sultanas and zest.
Create a well in the centre of the dry ingredients; pour in the yeast, cooled melted butter and egg.
FOR STANDMIXER: Mix until a smooth elastic dough forms, about 5 minutes on low speed (setting 2). Add extra flour, 1 tablespoon at a time while mixing, ONLY if needed, until the dough JUST pulls away from sides of bowl (not too sticky).
BY HAND: If you don't have a stand mixer, lightly dust a work bench with flour. Lightly oil your hands (to prevent it from sticking to your fingers), and knead dough until soft and smooth, about 10 minutes.
TEST DOUGH: Hold dough in your hands and pull slightly outwards. It should have a smooth top and not tear when stretched.
FIRST RISE
LIGHTLY oil the same mixing bowl you worked with. Place dough inside bowl, cover with plastic cling wrap and place a dry tea towel over the top. Leave in a warm place to prove for 1-2 hours, or until doubled in size.
SHAPE INTO BUNS
Line a deep 9 x 13-inch (31cm x 23cm) baking tray with baking paper. You want a piece long enough to create a slight over-hang for easier lifting once baked. Set aside.
Remove cling wrap and punch down dough with fist to deflate and knock the air out. Transfer dough to a clean, lightly floured work surface.
Knead dough for an additional minute or two to get remaining air out. Shape dough into a log and divide into 12 equal pieces (each piece should weigh about 4-oz. or 116-119 grams). Briefly roll each piece into a ball, evenly spacing them out on the tray as you go into rows of 3 x 4.
SECOND RISE
Preheat oven to 350°F (180°C) -- all ovens.
Cover tray with plastic wrap; place dry tea towel over the top and leave in a warm place for an additional 30 minutes, or until doubled in size.
CROSSES
Mix flour and water to a thick-ish paste (like a thick pancake batter -- see photos in post).
Grab a sandwich-sized ziplock bag. Snip corner to measure a 3mm hole (0.1-inch). Spoon paste into bag; carefully press the air out and SEAL the top. (Test hole is big enough by squeezing out some paste into a bowl first. If you can create a small straight line, you're ready to make your crosses. At this point you can add a little extra water to the paste ONLY IF needed).
Remove cling wrap and slowly pipe crosses onto buns. You want some paste to fall into and hug each roll/crevice so while they bake and rise up, the crosses don't break).
BAKE
Place buns into preheated oven and bake for 22-25 minutes, or until deep, golden brown on top.
GLAZE
Transfer buns to a wire cooling rack.
Mix jam (or honey) and boiling water together in a small bowl. Brush buns over with glaze, then leave to cool.
Allow to cool to just warm to the touch before serving.
Slice open your sticky hot cross bun, spread with butter (optional) and serve.
NOTES YEAST Dried, instant or rapid rise yeast all work with this recipe. Use 2 packets that weigh 7g (1/4-oz.) each, or about 2 1/4 teaspoons each (1 1/2 tablespoons in total). Even though instant or rapid rise yeast does not need to be activated before use, we still do it out of habit as a reassurance that the bread will rise. It's a great way of testing it before hand to make sure it is active. If yeast doesn't froth, throw it out. It won't work or rise. MILK Make sure your milk is warm enough to the touch, without burning your finger (temperature should be at 110°F or 45°C). Too hot and it kills the yeast. Use full fat, 2% or skim. Warm in the microwave for 1 minute, stir, then warm again for an additional 10-20 seconds. It should be warm to the touch. If it's too hot, allow to cool slightly before proceeding with the yeast. FLOUR Bread flour is lighter and softer when compared to regular white flour. However, you can use either in this recipe. TIPS For day old cinnamon buns, warm them up for 15 seconds in the microwave to get them soft. Or cut in half and toast them under your broiler for 3-4 minutes.
NUTRITION
Calories: 338kcal | Carbohydrates: 63g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Fiber: 2g | Sugar: 22g
THERE YOU GO!
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