Hot cross buns recipe

Introduction: Hot Cross Buns are a classic spiced sweet bun traditionally enjoyed during Easter, but they’re delicious any time of the year. These buns are flavored with warm spices, studded with sultanas, and finished with a signature cross on top and a sweet glaze. Follow this recipe for soft, fragrant buns that will delight your family and friends.

Ingredients:

Buns:

• 3 teaspoons instant or rapid rise yeast (9 grams)
• 1/2 cup (110g) caster sugar (superfine sugar)
• 1 1/2 cups (375ml) warm milk, full fat or low fat
• 4 1/4 cups (640g) bread flour (or plain / all-purpose flour)
• 2 teaspoons cinnamon powder
• 2 teaspoons All Spice or Mixed Spice
• 1/2 teaspoon salt
• 1 1/2 cups (210g) sultanas
• Zest of 1-2 oranges
• 50g (3.5 tbsp) unsalted butter, melted and cooled
• 1 egg, at room temperature
• 1/4 cup (35g) extra bread flour (for dusting)

Crosses:

• 1/2 cup (75g) flour (any white flour)
• 5 tablespoons water

Glaze:

• 1 tablespoon apricot jam
• 2 teaspoons water

Instructions:

1. Mix Dry Ingredients:
   • In a large bowl, combine the flour, yeast, sugar, allspice, cinnamon, and salt. Mix briefly with a stand mixer fitted with a dough hook.
2. Add Wet Ingredients:
   • Add the butter, warm milk, egg, sultanas, and orange zest to the dry ingredients.
3. Knead the Dough:
   • Using a Stand Mixer: Mix for 5 minutes until a smooth, elastic dough forms. Start on speed 2, then increase to speed 4 once the ingredients are combined. After 1 minute, add extra flour if needed, just enough so the dough comes away from the side of the bowl and doesn’t stick terribly to your fingers.
   • Hand Kneading: Dust a work surface with flour and knead by hand for 10 minutes. The dough is kneaded enough when it’s smooth and does not break when stretched.
4. First Rise:
   • Leave the 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.
5. Forming the Balls:
   • Line a 9 x 13-inch (31.5 x 23.5 cm) tray with baking paper with overhang.
   • Remove the cling wrap and punch the dough to deflate.
   • Dust the work surface with flour, place the dough on the work surface, and shape it into a log to deflate the air. Cut into 12 equal pieces.
   • Take one piece, press down with your palm, then use your fingers to gather it into a ball. Roll briefly to form a ball, creating a smooth surface.
   • Place the ball with the smooth side up on the tray. Repeat with remaining dough, lining them up 3 x 4.
6. Second Rise:
   • Spray a piece of cling wrap lightly with oil and loosely place over the tray.
   • Return the tray to a warm place and leave for 30-45 minutes, until the dough has risen by about 75% (less than double in size).
   • Partway through the second rise, preheat the oven to 180°C (350°F).
7. Crosses:
   • Mix flour and water until a thick, runny paste forms.
   • Spoon into a round 3 mm piping bag or small ziplock bag, then snip the corner.
   • Remove the cling wrap and pipe crosses onto the buns.
8. Baking and Glaze:
   • Bake in the preheated oven for 22 minutes, or until the surface is a deep golden brown.
   • Meanwhile, place the jam and water in a bowl and microwave for 30 seconds. Mix to combine.
   • Remove the buns from the oven and use the overhang to lift them onto a cooling rack.
   • Brush with the jam mixture while warm. Allow to cool to warm before serving.

Conclusion:

Enjoy these deliciously spiced Hot Cross Buns warm or at room temperature. They are perfect for breakfast, brunch, or an afternoon snack, especially when served with a pat of butter. Store any leftovers in an airtight container to keep them fresh. Happy baking!