{"id":"163de045-0a65-4bbb-94d5-1a74690ef4b2","url":"https://recipestripper.com/recipes/163de045-0a65-4bbb-94d5-1a74690ef4b2","source_url":"https://www.recipetineats.com/hot-cross-buns-recipe/","title":"Hot Cross Buns recipe","description":"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!","servings":12,"servings_text":"12","prep_time":"PT25M","cook_time":"PT20M","total_time":"PT165M","image_url":"https://www.recipetineats.com/tachyon/2017/03/Hot-Cross-Buns-8.jpg","ingredients":[{"text":"3 teaspoons instant or rapid rise yeast (9 grams) (, Note 1, CHECK still active!)","item":"instant or rapid rise yeast","quantity":3,"unit":"tsp","preparation":", Note 1, CHECK still active!","metric_alternate":{"quantity":9,"unit":"g"}},{"text":"1/2 cup (110g)  caster sugar (superfine sugar)","item":"caster sugar","quantity":0.5,"unit":"cup","preparation":"superfine sugar","metric_alternate":{"quantity":110,"unit":"g"}},{"text":"1 1/2 cups (375ml)  milk, warm (, full fat or low fat (Note 2))","item":"milk, warm (, full fat or low fat (Note 2))","quantity":1.5,"unit":"cup","metric_alternate":{"quantity":375,"unit":"ml"}},{"text":"4 1/4 cups (640g)   bread flour (or plain / all purpose) ((Note 3))","item":"bread flour (or plain / all purpose) ((Note 3))","quantity":4.25,"unit":"cup","metric_alternate":{"quantity":640,"unit":"g"}},{"text":"2 tsp cinnamon powder","item":"cinnamon powder","quantity":2,"unit":"tsp"},{"text":"2 tsp All Spice (OR Mixed Spice (Note 4))","item":"All Spice (OR Mixed Spice (Note 4))","quantity":2,"unit":"tsp"},{"text":"1/2 tsp salt","item":"salt","quantity":0.5,"unit":"tsp"},{"text":"1 1/2 cups (210g)  sultanas ((Note 4))","item":"sultanas ((Note 4))","quantity":1.5,"unit":"cup","metric_alternate":{"quantity":210,"unit":"g"}},{"text":"1 - 2  oranges, zest only ((Note 4))","item":"oranges, zest only ((Note 4))","quantity":1,"quantity_max":2},{"text":"50g / 3.5 tbsp   unsalted butter, melted and cooled","item":"/ 3.5 tbsp unsalted butter","quantity":50,"unit":"g","preparation":"melted and cooled"},{"text":"1  egg (, at room temperature)","item":"egg","quantity":1,"preparation":", at room temperature"},{"text":"1/4 cup (35g)  Extra bread flour","item":"Extra bread flour","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":35,"unit":"g"}},{"text":"1/2 cup (75g)  flour  ((any white flour))","item":"flour ((any white flour))","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":75,"unit":"g"}},{"text":"5 tbsp water","item":"water","quantity":5,"unit":"tbsp"},{"text":"1 tbsp apricot jam ((Note 7))","item":"apricot jam ((Note 7))","quantity":1,"unit":"tbsp"},{"text":"2 tsp water","item":"water","quantity":2,"unit":"tsp"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"Add wet - Add butter, milk, egg, sultanas and zest."},{"number":3,"text":"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)."},{"number":4,"text":"Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes."},{"number":5,"text":"Dough is kneaded enough when it's smooth and does not break when stretched - see photos & video for before/after comparison."},{"number":6,"text":"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.","section":"Rise #1:"},{"number":7,"text":"Line a 31.5 x 23.5 cm / 9 x 13\" tray with baking paper with overhang.","section":"Forming Balls (watch video, it's helpful):"},{"number":8,"text":"Remove cling wrap and punch dough to deflate.","section":"Forming Balls (watch video, it's helpful):"},{"number":9,"text":"Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.","section":"Forming Balls (watch video, it's helpful):"},{"number":10,"text":"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.","section":"Forming Balls (watch video, it's helpful):"},{"number":11,"text":"Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.","section":"Forming Balls (watch video, it's helpful):"},{"number":12,"text":"Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.","section":"Rise # 2:"},{"number":13,"text":"Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).","section":"Rise # 2:"},{"number":14,"text":"Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).","section":"Rise # 2:"},{"number":15,"text":"Mix flour and water until a thick runny paste forms - see video for thickness required.","section":"Crosses:"},{"number":16,"text":"Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.","section":"Crosses:"},{"number":17,"text":"Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.","section":"Crosses:"},{"number":18,"text":"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.","section":"Baking/Glaze:"},{"number":19,"text":"Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.","section":"Baking/Glaze:"},{"number":20,"text":"Remove buns from oven. Use overhang to lift buns onto a cooling rack.","section":"Baking/Glaze:"},{"number":21,"text":"Brush with jam mixture while warm. Allow to cool to warm before serving.","section":"Baking/Glaze:"}],"date_published":"2026-10-30T00:03:27.34217+00:00","date_modified":"2026-10-30T00:03:27.34217+00:00"}