Breads & Bakingcafedelites5.0
Hot Cross Buns
Soft and fluffy, GENEROUS SIZED Hot Cross Buns are so fragrant and surprisingly simple to make! Full of easy tips to help you every step of the way! There's nothing better than the smell of fresh homemade Hot Cross Buns wafting through your kitchen.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 25 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
📝 Preparation Steps
1
Place yeast, milk and 2 teaspoons of the sugar in a small bowl to activate. Set aside until frothy on top, about ⏱️ 3-5 minutes.
2
While yeast is activating, grab a large mixing bowl and combine flour, remaining sugar, all spice, cinnamon and salt. Give those dry ingredients a light whisk to combine, then add in the sultanas and zest.
all spice (or mixed spice)2 teaspoonsground cinnamon1 teaspoonsultanas1 cup
3
Create a well in the centre of the dry ingredients; pour in the yeast, cooled melted butter and egg.
large egg (at room temperature)1
4
FOR STANDMIXER: Mix until a smooth elastic dough forms, about ⏱️ 5 minutes on low speed (setting 2). Add extra flour, 1 tablespoon at a time while mixing, ONLY if needed, until the dough JUST pulls away from sides of bowl (not too sticky).
5
BY HAND: If you don't have a stand mixer, lightly dust a work bench with flour. Lightly oil your hands (to prevent it from sticking to your fingers), and knead dough until soft and smooth, about ⏱️ 10 minutes.
6
TEST DOUGH: Hold dough in your hands and pull slightly outwards. It should have a smooth top and not tear when stretched.
7
FIRST RISE
8
LIGHTLY oil the same mixing bowl you worked with. Place dough inside bowl, cover with plastic cling wrap and place a dry tea towel over the top. Leave in a warm place to prove for ⏱️ 1-2 hours, or until doubled in size.
9
SHAPE INTO BUNS
10
Line a deep 9 x 13-inch (31cm x 23cm) baking tray with baking paper. You want a piece long enough to create a slight over-hang for easier lifting once baked. Set aside.
11
Remove cling wrap and punch down dough with fist to deflate and knock the air out. Transfer dough to a clean, lightly floured work surface.
12
Knead dough for an additional minute or two to get remaining air out. Shape dough into a log and divide into 12 equal pieces (each piece should weigh about 4-oz. or 116-119 grams). Briefly roll each piece into a ball, evenly spacing them out on the tray as you go into rows of 3 x 4.
13
SECOND RISE
14
Preheat oven to 350°F (180°C) -- all ovens.
15
Cover tray with plastic wrap; place dry tea towel over the top and leave in a warm place for an additional ⏱️ 30 minutes, or until doubled in size.
16
CROSSES
17
Mix flour and water to a thick-ish paste (like a thick pancake batter -- see photos in post).
water (warm)5 tablespoonsboiling water2 teaspoons
18
Grab a sandwich-sized ziplock bag. Snip corner to measure a 3mm hole (0.1-inch). Spoon paste into bag; carefully press the air out and SEAL the top. (Test hole is big enough by squeezing out some paste into a bowl first. If you can create a small straight line, you're ready to make your crosses. At this point you can add a little extra water to the paste ONLY IF needed).
water (warm)5 tablespoonsboiling water2 teaspoons
19
Remove cling wrap and slowly pipe crosses onto buns. You want some paste to fall into and hug each roll/crevice so while they bake and rise up, the crosses don't break).
20
BAKE
21
Place buns into preheated oven and bake for ⏱️ 22-25 minutes, or until deep, golden brown on top.
22
GLAZE
23
Transfer buns to a wire cooling rack.
24
Mix jam (or honey) and boiling water together in a small bowl. Brush buns over with glaze, then leave to cool.
jam (orange marmalade or apricot jam -- you can also use honey, maple syrup, agave or golden syrup)1 tbspwater (warm)5 tablespoonsboiling water2 teaspoons
25
Allow to cool to just warm to the touch before serving.
26
Slice open your sticky hot cross bun, spread with butter (optional) and serve.
Nutrition Facts
calories
337 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
2 g
sugar Content
22 g
sodium Content
148 mg
protein Content
8 g
trans Fat Content
0.2 g
cholesterol Content
27 mg
carbohydrate Content
63 g
saturated Fat Content
3 g
unsaturated Fat Content
2 g
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