Hot Cross Buns recipe

Hot Cross Buns recipe

Bake the Hot Cross Buns recipe for glossy, spiced sultana buns; serve warm with butter.

Prep Time120 minutes
Cook Time22 minutes
Total Time142 minutes
Yield12

Ingredients

Instructions

Step 1: Mix dry, add wet and knead to a smooth elastic dough

Place the flour, instant yeast, caster sugar, cinnamon, mixed spice and salt into a large mixing bowl and give them a brief toss so the spices are evenly distributed. Add the warmed milk, melted cooled butter, the room-temperature egg, the sultanas and the orange zest. Using a stand mixer fitted with a dough hook start on low to bring the ingredients together, then increase speed and mix for about five minutes until a cohesive, smooth and elastic dough forms; if mixing by hand dust the bench and knead for about ten minutes. The dough is ready when it stretches thin without tearing and springs back slightly — satiny, slightly tacky but not clinging to fingers.

Step 2: First rise until doubled

Transfer the dough back to the bowl, cover with cling film and place somewhere warm and still. Leave until roughly doubled in volume — this can be as quick as 30 minutes in a warm spot or up to 90 minutes in a cooler kitchen. The dough should feel airy and puffed, with visible bubbles under the surface when gently pressed.

Step 3: Shape into twelve tight, smooth balls and arrange in the tray

Turn the risen dough onto a lightly floured surface, press gently to deflate, then shape into a log and divide into twelve even pieces. Take each piece, flatten with your palm and gather the edges underneath, rolling briefly to create a smooth taut dome — the tension on the surface is what yields a shiny, even crust later. Line a 31.5 x 23.5 cm rectangular baking tray with baking paper (with overhang), place each ball seam-side down in a 3 x 4 arrangement so they sit closely together.


Step 4: Second rise and preheat oven

Lightly oil a sheet of cling wrap and drape it over the tray, then return to the warm spot for a second rise of about 30–45 minutes until the buns are noticeably puffed (about 75% larger). Partway through this rise, preheat the oven to 180°C/350°F so it's at the correct temperature when the buns are ready.

Step 5: Pipe the crosses

Mix the extra flour with water to a thick but pipeable paste and transfer to a small round piping bag (or a small zip-lock with the corner snipped). Remove the cling wrap and, working slowly so the paste hugs the rounded tops, pipe neat white crosses over each bun — the paste should sit on the surface and remain slightly raised to bake into classic, defined crosses.

Step 6: Bake and glaze for a glossy finish

Bake the tray on the middle shelf in the preheated oven for about 22 minutes or until the tops are a deep golden-brown; the colour is the best indicator of doneness. Warm the apricot jam with a splash of water and brush the hot buns immediately after they come out to create a thin, glossy glaze that accentuates the caramelised crust.

Step 7: Cool and serve warm

Use the paper overhang to lift the hot tray onto a cooling rack, brush any final glaze if needed, and allow the buns to cool to warm before serving so the glaze sets slightly but the bread remains soft. Arrange for sharing straight from the rectangular tray — each bun should show glossy golden domes, defined white crosses and scattered dark sultana flecks.


Notes