How To Make Hot Cross Buns The Best Recipe
Recipe Overview
Overview
Hot Cross Buns are a beloved Easter tradition, and this recipe brings them to life with ease. The process begins with warming milk and activating yeast, which is crucial for achieving that perfect rise. The addition of spices like cinnamon and allspice, along with orange zest, gives these buns a delightful flavor profile that is both comforting and festive.
Kneading the dough by hand might seem daunting, but it’s a rewarding experience that connects you to the baking process. The dough transforms into a smooth ball, ready to rise and double in size. After the first proofing, the dough is shaped into individual buns, which are then allowed to rise again before baking.
Baking these buns fills your kitchen with an irresistible aroma, and the final touch of glazing them with a sugar syrup adds a beautiful shine and sweetness. The result is a batch of soft, fluffy buns with a slight crunch on the outside, perfect for enjoying warm with a pat of butter. Whether you’re sharing them with family or enjoying them solo, these Hot Cross Buns are sure to be a hit this Easter.
Recipe Details
Steps & Tips
Pour 1.5 cups of full fat milk into a small saucepan and heat until just warm.
Tip: Heat the milk to around 40 degrees Celsius or 104 degrees Fahrenheit for best results.
In a large mixing bowl, add 1 tablespoon of dry yeast and 2 teaspoons of caster sugar, then pour in the warm milk and whisk until combined.
Leave the mixture to sit for 10 minutes to allow the yeast to froth.
Add 4 and 1/4 cups of bread flour, the remaining sugar, 1 and 1/2 teaspoons of salt, 2 teaspoons of ground cinnamon, 2 teaspoons of ground allspice, the zest of one orange, one beaten egg, 50 grams of melted butter, and 3/4 teaspoon of sea salt to the bowl.
Tip: You can swap salt honors for chocolate chips if preferred.
Knead the dough by hand for 8 to 10 minutes until smooth.
Dust your workbench with bread flour and pour out the dough.
Shape the dough into a smooth ball and place it in a large mixing bowl coated with vegetable oil.
Tip: Mop up any flour if the dough becomes sticky and add a small amount more if necessary.
Cover the bowl with a warm damp tea towel and let it proof for one hour until doubled in size.
After proofing, punch down the dough to knock out the air.
Knead the dough for 30 seconds to remove air bubbles.
Shape the dough into a log and roll it 60 centimeters long.
Slice the log in half and roll each half into 40 centimeters long, then slice each half into six even pieces.
Line a 9 by 13 inch baking tray with parchment paper.
Roll the dough pieces into individual balls and place them in the prepared tray.
Cover the tray with lightly oiled cling wrap and allow to proof for another 40 minutes.
Tip: Use lightly oiled cling wrap instead of a tea towel to prevent sticking during the second proof.
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
In a bowl, mix half a cup of bread flour with 95 milliliters of cold water until smooth.
Using a piping bag, pipe the cross mixture onto the buns.
Tip: You won't need to use all of the sugar water; just enough to give it a nice glaze.
Place the buns in the preheated oven and bake for 20 to 22 minutes, rotating the tray halfway.
In a bowl, mix half a cup of caster sugar with 150 milliliters of boiling water.
Remove the buns from the oven and glaze them with the sugar water.
Tip: Allow the buns to sit in the tray for five minutes to soak up the sugar water.
Allow the buns to sit in the tray for five minutes.
Gently remove the buns from the tray onto a wire rack.
Cut the buns in half while warm and spread over some butter.
Tip: Toast the buns before serving for an enhanced flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Hot cross buns are traditionally eaten on Good Friday and symbolize the end of Lent.
- •The cross on top of the buns represents the crucifixion of Jesus.
- •These buns can be stored in an airtight container for up to four days.
- •You can freeze hot cross buns for up to three months.
