Flawless hot cross buns are a warm, spiced treat perfect for any occasion. These fruity, soft buns are simple to make, and the delicious aroma will fill your home with warmth. They’re perfect for family gatherings, brunches, or as an indulgent snack!
Table of Contents
How to Make Flawless Hot Cross Buns
Ingredients for Flawless Hot Cross Buns
Gather these ingredients to create your flawless hot cross buns:
- 7 grams (1 ½ tsp) Dried Yeast
- 290 ml (1 ¼ cup) Milk
- 500 grams (4 cups) Strong White Flour (plus extra for dusting)
- 75 grams (⅓ cup) Golden Caster Sugar (or white caster sugar)
- 2 tsp Mixed Spice Powder
- 1 tsp Ground Cinnamon
- 2 tsp Salt
- 40 grams (¼ cup) Butter (melted)
- 1 Egg (whisked)
- 150 grams (1 cup) Sultanas
- 50 grams (⅓ cup) Dried Apricot
- 1 tsp Butter (for greasing the bowl)
- 80 grams (⅔ cup) Plain Flour (for cross)
- 80 ml (⅓ cup) Water (for cross)
- 1 tsp Lemon Extract (for cross)
- 1 tbsp Maple Syrup (for glaze)
- 2 tsp Water (for glaze)
Step-by-Step Instructions
Follow these simple steps to make your hot cross buns:
- Slightly warm the milk and mix in the dried yeast. Set aside for activation.
- In a large bowl, combine the flour, sugar, mixed spice, cinnamon, and salt. Create a well in the center.
- Add the melted butter, whisked egg, and the yeast-milk mixture into the well.
- Mix until combined; the dough will be wet and sticky.
- Flour a clean surface and knead the dough for 10 minutes until it becomes less sticky.
- Flatten the dough and fold in the dried fruits, kneading until evenly mixed.
- Grease a bowl, place the dough inside, cover with a damp towel, and let it proof until doubled in size (1-3 hours depending on room temperature).
- Knock the air out, shape into a baguette, and divide into 12 pieces. Shape each piece into a bun.
- Line a baking sheet with parchment paper, place the buns with space in between, cover, and proof until doubled in size (about 1 hour).
- Preheat the oven to 180°C Fan / 200°C / 400°F.
How to Knead the Dough
Kneading transforms your dough into a soft, elastic delight. Shape the dough into a ball, push it away with the heel of your hand, fold it back, and repeat for 10 minutes. You’ll feel the texture change as it becomes smooth and less sticky.
Understanding the Proofing Process
Proofing is crucial for fluffy buns. During the first proof, allow the dough to rise at room temperature or overnight in the fridge for best results. This process can take anywhere from 1 to 3 hours, depending on your kitchen temperature.
Shaping the Buns
After the first proof, stretch the dough gently, divide it, and shape each piece into buns. Allow for a second proof of at least 1 hour so they become light and airy.
Making the Cross for Hot Cross Buns
To create the iconic cross, mix the plain flour, water, and lemon extract into a thick paste. Pipe crosses onto each bun just before baking, ensuring they look as delightful as they taste.
Baking Instructions
Transfer the buns to the oven and bake for 15-20 minutes until golden brown. Your kitchen will be filled with a heavenly aroma — a true sign of delicious hot cross buns!
Preparing the Glaze
While still warm, glaze your buns with a mixture of maple syrup and water. This adds a lovely sheen and a touch of sweetness that complements the spiced flavor perfectly.
Storage Tips for Hot Cross Buns
Store your flawless hot cross buns in a food bag or container at room temperature for up to 4 days. Alternatively, freeze them for up to a month. They’ll stay fresh and delightful, ready to be enjoyed anytime.
Reheating Hot Cross Buns
To enjoy your buns warm again, simply toast halved buns for 1-2 minutes or place them under a grill until browned. They’ll regain their soft texture and be just as tasty as when fresh.
FAQs
What ingredients do I need for flawless hot cross buns?
You’ll need dried yeast, milk, strong white flour, sugar, mixed spice powder, ground cinnamon, salt, butter, an egg, sultanas, dried apricot, and ingredients for the cross and glaze.
How long does it take to make flawless hot cross buns?
The total time to make hot cross buns is about 30 minutes of preparation time, plus 1-3 hours for proofing and 15-20 minutes for baking.
Can I make flawless hot cross buns without eggs?
Yes, you can substitute the egg using a chia seed or flaxseed mixture, or simply add more liquid to maintain the dough consistency.
What is the best way to store flawless hot cross buns?
Store them in a food bag or container at room temperature for up to 4 days or freeze them for up to a month.
How do I know when my hot cross buns are done baking?
Your buns are done when they are golden brown and sound hollow when tapped on the bottom.
Related Recipes to try
Conclusion
Enjoy these flawless hot cross buns warm, preferably slathered with butter. For more delightful recipes and inspiration, check out our Pinterest page for endless ideas and tips on baking. Your kitchen will be filled with the warmth of fresh-baked goodness!
Flawless Hot Cross Buns: A Simple Delight
Equipment
- mixing bowl
- baking sheet
- parchment paper
- whisk
- Rolling Pin
- oven
Ingredients
- 7 grams tsp Dried Yeast
- 290 ml cup Milk
- 500 grams cups Strong White Flour plus extra for dusting
- 75 grams cup Golden Caster Sugar or white caster sugar
- 2 tsp Mixed Spice Powder
- 1 tsp Ground Cinnamon
- 2 tsp Salt
- 40 grams cup Butter melted
- 1 Egg whisked
- 150 grams cup Sultanas
- 50 grams cup Dried Apricot
- 1 tsp Butter for greasing the bowl
- 80 grams cup Plain Flour for cross
- 80 ml cup Water for cross
- 1 tsp Lemon Extract for cross
- 1 tbsp Maple Syrup for glaze
- 2 tsp Water for glaze
Instructions
- Warm the milk and mix in the dried yeast; set aside for activation.
- Combine flour, sugar, mixed spice, cinnamon, and salt in a bowl, creating a well in the center.
- Add melted butter, whisked egg, and yeast-milk mixture into the well and mix until combined.
- Knead the dough on a floured surface for 10 minutes until less sticky.
- Flatten the dough, fold in dried fruits, and knead until evenly mixed.
- Grease a bowl, place the dough inside, cover, and let it proof until doubled in size.
- Knock the air out, shape into a baguette, and divide into 12 pieces, shaping each into a bun.
- Place the buns on a lined baking sheet, cover, and proof until doubled in size.
- Preheat the oven to 180°C Fan / 200°C / 400°F.
- Mix plain flour, water, and lemon extract into a paste and pipe crosses onto each bun.
- Bake for 15-20 minutes until golden brown.
- Glaze with maple syrup and water while still warm.
