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Clean recipe · recipetineats.com

Hot Cross Buns recipe

Recipe video above. Fluffy, perfectly spiced homemade Hot Cross Buns! Watch video to see the dough before and after kneading, and how I roll the balls to get nice smooth golden tops. Also, see below for the NO KNEAD version!

Original recipe: recipetineats.com

Yield:
12 servings
Prep:
25 min
Cook:
20 min
Total:
165 min
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Hot Cross Buns recipe

Ingredients

  1. 3 teaspoons instant or rapid rise yeast (9 grams) (, Note 1, CHECK still active!)
  2. 1/2 cup (110g) caster sugar (superfine sugar)
  3. 1 1/2 cups (375ml) milk, warm (, full fat or low fat (Note 2))
  4. 4 1/4 cups (640g) bread flour (or plain / all purpose) ((Note 3))
  5. 2 tsp cinnamon powder
  6. 2 tsp All Spice (OR Mixed Spice (Note 4))
  7. 1/2 tsp salt
  8. 1 1/2 cups (210g) sultanas ((Note 4))
  9. 1 - 2 oranges, zest only ((Note 4))
  10. 50g / 3.5 tbsp  unsalted butter, melted and cooled
  11. 1 egg (, at room temperature)
  12. 1/4 cup (35g) Extra bread flour
  13. 1/2 cup (75g) flour ((any white flour))
  14. 5 tbsp water
  15. 1 tbsp apricot jam ((Note 7))
  16. 2 tsp water

Instructions

  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.
  2. Add wet - Add butter, milk, egg, sultanas and zest.
  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).
  4. Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
  5. Dough is kneaded enough when it's smooth and does not break when stretched - see photos & video for before/after comparison.

  6. Rise #1:

    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.

  7. Forming Balls (watch video, it's helpful):

    Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
  8. Remove cling wrap and punch dough to deflate.
  9. Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
  10. 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.
  11. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

  12. Rise # 2:

    Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
  13. Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
  14. Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).

  15. Crosses:

    Mix flour and water until a thick runny paste forms - see video for thickness required.
  16. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
  17. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

  18. Baking/Glaze:

    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.
  19. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
  20. Remove buns from oven. Use overhang to lift buns onto a cooling rack.
  21. Brush with jam mixture while warm. Allow to cool to warm before serving.