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.
Foto: Cafe DelitesIngredients
- 2 packets rapid rise yeast (or dry, instant)
- 1 1/2 cups milk (warm)
- 3/4 cup superfine sugar (or caster sugar, divided )
- 4 1/2 cups bread flour (or plain/all purpose, up to 1/4 cup extra if needed)
- 2 teaspoons all spice (or mixed spice)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sultanas
- zest of an orange (or 2 tablespoons mixed peel)
- 1 large egg (at room temperature)
- 1/4 cup butter (melted and cooled slightly)
- 1/2 cup all purpose (plain flour )
- 5 tablespoons water (warm)
- 1/2 teaspoon pure vanilla extract
- 1 tbsp jam (orange marmalade or apricot jam -- you can also use honey, maple syrup, agave or golden syrup)
- 2 teaspoons boiling water
Steps
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.
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.
Create a well in the centre of the dry ingredients; pour in the yeast, cooled melted butter and egg.
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).
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.
TEST DOUGH: Hold dough in your hands and pull slightly outwards. It should have a smooth top and not tear when stretched.
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.
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.
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.
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.
Preheat oven to 350°F (180°C) -- all ovens.
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.
Mix flour and water to a thick-ish paste (like a thick pancake batter -- see photos in post).
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).
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).
Place buns into preheated oven and bake for 22-25 minutes, or until deep, golden brown on top.
Transfer buns to a wire cooling rack.
Mix jam (or honey) and boiling water together in a small bowl. Brush buns over with glaze, then leave to cool.
Allow to cool to just warm to the touch before serving.
Slice open your sticky hot cross bun, spread with butter (optional) and serve.
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