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Hot Cross Buns recipe

Hot Cross Buns recipe

Bake the Hot Cross Buns recipe for soft, spiced buns studded with sultanas and a glossy apricot glaze.

Prep Time30 minutes
Cook Time22 minutes
Total Time52 minutes
Yield12

Ingredients

Instructions

Step 1: Mix dry then add wet and knead

Place the flour, instant yeast, caster (superfine) sugar, cinnamon, mixed spice (or allspice) and salt together in a large mixing bowl and give them a quick whisk so the spices are evenly distributed. Add the cooled melted butter, warm milk, the room-temperature egg, sultanas and orange zest, then use a stand mixer fitted with a dough hook to bring the dough together on low (speed 2) until combined, increasing to medium-high (speed 4) and mixing roughly 5 minutes until a smooth, elastic dough forms. If you prefer, dust a work surface with flour and knead by hand for about 10 minutes until the dough is smooth and stretches without breaking; add the extra flour a tablespoon at a time only if the dough sticks excessively, aiming for a tacky but manageable surface.

Step 2: First rise

Transfer the kneaded dough back into the bowl, cover snugly with cling wrap and leave it in a warm, draft-free spot until doubled in size — roughly 30 minutes to 1½ hours depending on warmth. Visually you’re looking for a domed, airy surface that springs back slowly when poked and shows a network of tiny surface bubbles; this is the dough holding its fermentation gases and developing the soft interior structure that will give the buns their lift.

Step 3: Shape into balls and arrange on tray

Using the overhang of a lined rectangular baking tray (about 31.5 x 23.5 cm / 9 x 13"), turn the risen dough onto a lightly floured work surface, press it into a log to deflate, then cut into 12 equal pieces. Take each piece, press down with your palm, gather the edges with your fingers and roll briefly into a smooth round so the seam is underneath; place each smooth-sided ball seam-down in the tray, arranged neatly 3 x 4, with a light dusting of flour and the parchment paper overhang left visible for later removal.


Step 4: Second rise and preheat

Spray a piece of cling wrap lightly with oil and loosely cover the tray; return the tray to a warm place for about 30–45 minutes until the dough has risen by roughly 75% (not fully doubled). Partway through this rise, preheat the oven to 180°C/350°F so the oven is at full heat by the time the buns are ready to bake; the dough should feel pillowy and hold a soft imprint when gently pressed.

Step 5: Pipe the crosses

Mix the extra ¾ cup (approximately) of white flour with about 5 tablespoons of water to make a thick but pipeable paste — slightly runny yet able to hold a 3 mm line. Spoon this into a small round piping bag or a tiny ziplock, snip a small corner and slowly pipe neat crosses across each bun, letting the paste hug the curved tops without breaking or dragging.

Step 6: Bake and glaze

Slide the tray into the preheated oven and bake for about 22 minutes, or until the surfaces are a deep golden brown — the colour is the best doneness cue. While the buns bake, mix apricot jam with a little water and heat briefly (about 30 seconds in a microwave) until brushable; when the buns come out, use the parchment overhang to lift the tray or buns onto a cooling rack and brush the warm tops with the jam glaze so they take on a glossy sheen.

Step 7: Cool and serve

Allow the tray of glazed hot cross buns to cool to warm before serving so the glaze sets slightly but the buns remain soft; the tray with the closely nestled, shiny, golden buns is ready to be placed on the table and shared.


Notes