Hot Cross Buns
These delightful spiced sweet buns are perfect for sharing during the Easter season, combining sweetness, spice, and the comforting taste of dried fruits.
Ingredients
Dough Ingredients
- 3 teaspoons instant or rapid rise yeast (9 grams) (Note 1, CHECK still active!)
- ½ cup caster sugar (110g) (superfine sugar)
- 1 ½ cups milk, warm (375ml) (full fat or low fat) (Note 2)
- 4 ¼ cups bread flour (640g) (or plain/all-purpose) (Note 3)
- 2 teaspoons cinnamon powder
- 2 teaspoons All Spice (OR Mixed Spice) (Note 4)
- ½ teaspoon salt
- 1 ½ cups sultanas (210g) (Note 4)
- 1-2 oranges zest only (Note 4)
- 50 grams unsalted butter, melted and cooled
- 1 egg at room temperature
For the Crosses and Glaze
- ¼ cup extra bread flour
- ½ cup flour (any white flour)
- 5 tablespoons water
- 1 tablespoon apricot jam (Note 7)
- 2 teaspoons water
Instructions
Preparation
- In a large bowl, combine the flour, yeast, sugar, all spice, cinnamon, and salt. Briefly mix using a stand mixer fitted with a dough hook.
- Add the butter, warm milk, egg, sultanas, and zest to the dry mix.
- If using a stand mixer, mix for about 5 minutes until a smooth elastic dough forms. Start at speed 2; once combined, increase to speed 4. If the dough sticks too much, add extra flour gradually until it pulls away from the bowl.
- For hand kneading, dust a work surface with flour and knead for about 10 minutes until smooth and elastic.
Rising
- Let the dough rise in a warm place until it has doubled in size.
- After the first rise, divide the dough and shape it into balls. Arrange these on a baking tray.
- Cover and let the dough balls rise again until puffed up.
Baking
- Lightly mix the extra flour and water to make a paste. Pipe or spread the mixture in the shape of crosses on top of each bun.
- Bake in a preheated oven until golden brown.
- Brush with apricot jam mixed with water to give a lovely glaze.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Ensure your yeast is fresh and active, and knead well for a fluffy texture.