Fluffy Spiced Hot Cross Buns (Print Version)
# Ingredients:
→ Buns
01 -
3 teaspoons instant or rapid rise yeast (9 grams)
02 -
1/2 cup (110g) caster sugar (superfine sugar)
03 -
1 1/2 cups (375ml) milk, warm, full fat or low fat
04 -
4 1/4 cups (640g) bread flour (or plain / all purpose)
05 -
2 tsp cinnamon powder
06 -
2 tsp All Spice OR Mixed Spice
07 -
1/2 tsp salt
08 -
1 1/2 cups (210g) sultanas
09 -
1-2 oranges, zest only
10 -
50g unsalted butter, melted and cooled
11 -
1 egg, at room temperature
12 -
1/4 cup (35g) extra bread flour
→ Crosses
13 -
1/2 cup (75g) flour (any white flour)
14 -
5 tbsp water
→ Glaze
15 -
1 tbsp apricot jam
16 -
2 tsp water
# Instructions:
01 -
Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
02 -
Add butter, milk, egg, sultanas and orange zest to the dry mixture.
03 -
Using a stand mixer, mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick excessively to your fingers. Alternatively, dust a work surface with flour and knead by hand for 10 minutes. Dough is properly kneaded when it's smooth and does not break when stretched.
04 -
Leave dough in the bowl, cover with cling wrap and place in a warm, draft-free place to rise until doubled in size, approximately 30 minutes to 1 1/2 hours depending on ambient temperature.
05 -
Line a 31.5 x 23.5 cm tray with baking paper, leaving overhang. Remove cling wrap and punch dough to deflate. Dust work surface with flour, place dough on work surface, shape into a log to release air. Cut into 12 equal pieces. Take one piece and press down with palm, then use your fingers to gather into a ball, then roll briefly to form a smooth surface. Place the ball with the smooth side up on the tray. Repeat with remaining dough, arranging them in a 3 x 4 pattern.
06 -
Spray a piece of cling wrap lightly with oil, then loosely place over the tray. Return tray to warm place and let rise for 30-45 minutes, until the dough has increased by about 75% in size.
07 -
Partway through the second rise, preheat oven to 180°C.
08 -
Mix flour and water until a thick runny paste forms. Spoon into a 3mm piping bag or small ziplock bag then snip corner. Remove the cling wrap and pipe crosses onto the buns, going slowly to follow the curves.
09 -
Bake in preheated oven for 22 minutes, or until the surface is a deep golden brown. The surface color is the best indicator of doneness.
10 -
While buns are baking, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
11 -
Remove buns from oven. Use paper overhang to lift buns onto a cooling rack. Brush with jam mixture while still warm. Allow to cool to warm before serving.
# Notes:
01 -
Check yeast activity before starting by mixing 1 teaspoon yeast with 1/2 tsp white sugar and 1/4 cup warm water (40°C). After 10 minutes, it should be foamy and smell yeasty.
02 -
Test milk temperature by touch - it should feel pleasantly warm, not hot.
03 -
For overnight preparation, complete the first rise and form balls, then refrigerate overnight. Allow 2.5-3.5 hours at room temperature for the second rise before baking.
04 -
Buns freeze well and can be reheated for 15 seconds in the microwave to restore softness.
05 -
For chocolate variation, substitute 2 cups chocolate chips for the sultanas.