Hot Cross Buns

Fragrant, soft, and fluffy hot cross buns made using the tangzhong method. This Easter classic is surprisingly easy to make at home and miles better than store-bought!

5 from 1 vote

Prep Time: 45

Cook Time: 25

Resting Time: 2 40

Total Time: 3 50

Course: Breakfast, Snack

Cuisine: British

Servings:

Print Pin

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

stand mixer with dough hook, optional (can knead by hand)
23 x 33 cm (9 x 13 in) baking pan, or large cast iron skillet
small saucepan
pastry brush
piping bag or sandwich bag, to pipe the crosses

Ingredients

For the tangzhong

25 g (3 tbsp) bread flour
125 ml (½ cup) milk

For the buns

425 g (3 ½ cups) bread flour
2 ¼ tsp (1 x 7g packet) instant yeast, see notes for active dry yeast
185 ml (¾ cup) warm milk
1 egg, room temperature, lightly beaten
60 g (¼ cup) butter, melted and cooled
70 g (about ⅓ cup) granulated sugar
1 ½ tsp cinnamon
½ tsp allspice
¼ tsp nutmeg
¼ tsp ground cloves
1 tsp orange zest, about 1/2 a medium orange
1 ¼ tsp salt
100 g (⅔ cup) raisins/sultanas, or a mix of both

For the crosses

50 g (6 tbsp) bread flour or plain flour
60 ml (¼ cup) water

For the sugar syrup

40 g (3 tbsp) sugar
40 ml (about 2 ½ tbsp) water

Instructions

Make the tangzhong

Add the flour to a small saucepan. Gradually add the milk while whisking, until smooth and combined. Set the saucepan over low-medium heat and stir continuously until it forms a thick paste. When you drag a spoon through the mixture, it should leave a clear trail where you can see the bottom of the saucepan.
Scrape the tangzhong into a small bowl and press a piece of cling film directly onto the surface to prevent a skin from forming. Leave on the counter to cool to room temperature (or until slightly lukewarm). I like to melt my butter and allow it to cool at the same time.

Make the buns

In a large bowl or the bowl of a stand mixer, combine the dry ingredients: flour, yeast, sugar, spices and salt. Add the yeast and salt to opposite sides of the bowl so they don't come into direct contact.
Add the cooled tangzhong and melted butter, along with the warm milk, egg, orange zest, and dried fruit.
If using a stand mixer, fit with the dough hook and mix on speed 2 for 5 minutes. Increase to speed 4 and continue mixing until the dough is smooth, elastic, and has cleared the sides of the bowl (about another 3–5 minutes). Kneading times may vary depending on your mixer, so it's best to go by visual cues.
If some fruit has collected at the bottom of the bowl, transfer the dough to an unfloured work surface and briefly knead by hand just until evenly incorporated.
If kneading by hand, mix the ingredients until they come together into a shaggy dough. Transfer to a lightly floured surface, and knead until smooth and elastic (about 10-15 minutes). The dough will be very sticky at first but will become easier to work with the more you knead. Use a bench scraper if needed, and refrain from adding excess flour as this can make the buns dense.
Transfer the dough to a lightly oiled bowl and cover with cling film or a draped towel. Let the dough rise in a warm place for 1-1.5 hours or until doubled in size.
Lightly grease a 23 x 33 cm (9 x 13 in) baking pan. Punch down the dough and transfer to an unfloured surface. Using a knife or a bench scraper, portion the dough into 12 pieces. Use a scale if you want to be precise (mine are 85g each).
To shape each bun, pull the outer edges down and underneath, pinching them together to seal the bottom (If unsure, refer to the step-by-step photos). Place the bun seam-side down on the countertop and roll it in a circular motion to create tension — this smooths the bottom and forms a tight, round ball. Place the buns in the prepared pan, spacing them about 1 to 2 cm apart.
NOTE: As you shape the buns, keep the rest of the dough pieces covered to prevent them from drying out.
Cover the baking pan and let the buns rise for 40–50 minutes, until they are puffy and starting to touch. In the meantime, preheat the oven to 180°C (160°C fan/350°F).

Make the crosses

Place the water in a small bowl and gradually whisk in the flour until smooth. Adjust with more flour or water as needed until it reaches a thick but pipe-able consistency. Transfer the paste to a piping bag or sandwich bag.
Snip the corner of the bag and pipe vertical and horizontal lines across the buns to form crosses. Pipe slowly so the paste follows the contours of each bun.

Bake

Bake the buns for 22-25 minutes, or until golden brown, rotating the pan halfway through. In the last few minutes of baking, prepare the sugar syrup.

Glaze with sugar syrup

Combine the sugar and water in a small saucepan. Set over low-medium heat and cook, stirring frequently, until the sugar has dissolved. Remove from the heat and set aside.
Brush the freshly baked hot cross buns with sugar syrup. Delicious served warm or toasted with butter!

Notes

Active dry yeast: You can make these hot cross buns with active dry yeast, but you'll need to proof it first. Follow these steps:
1. Combine active dry yeast with 1/4 cup of the warm milk + 1 tsp sugar (taken from the total dough ingredients).
2. Let stand for 5-10 minutes until foamy.
3. Proceed with recipe as written, adding the rest of the dough ingredients minus the amounts used for proofing.
*Please note: active dry yeast takes longer to work than instant yeast, so allow some extra time for the dough to rise!
Storage instructions: Thanks to the tangzhong, these buns will keep for up to 3 days stored in an airtight container at room temperature. If they start to dry out, you can usually revive them in the toaster!
Freezing: You can freeze the baked buns for 1-2 months. Wrap each bun in cling film then place inside an airtight container or freezer bag. Thaw overnight and enjoy for breakfast or a mid-morning snack!

Nutrition

Tried this recipe?Mention @PumpkinandPavlova or tag #pumpkinandpavlova!