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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!
👥 12 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 25 min🔥 Cook: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●microwave
📝 Preparation Steps
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.
All Spice (OR Mixed Spice (Note 4))2 tsp
2
Add wet - Add butter, milk, egg, sultanas and zest.
egg (, at room temperature)1
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:
7
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.
8
Forming Balls (watch video, it's helpful):
9
Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
10
Remove cling wrap and punch dough to deflate.
11
Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
12
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.
13
Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
14
Rise # 2:
15
Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
16
Return tray to warm place and leaver ⏱️ 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
17
Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
18
Crosses:
19
Mix flour and water until a thick runny paste forms - see video for thickness required.
water2 tsp
20
Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
21
Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
22
Baking/Glaze:
23
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.
24
Meanwhile, place jam and water in a bowl, microwave for ⏱️ 30 seconds. Mix to combine.
water2 tsp
25
Remove buns from oven. Use overhang to lift buns onto a cooling rack.
26
Brush with jam mixture while warm. Allow to cool to warm before serving.
Nutrition Facts
calories
217 kcal
serving Size
80 g
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