Description
This Perfectly Fluffy Hot Cross Buns recipe yields soft, spiced buns studded with juicy sultanas and topped with classic flour crosses. The dough is enriched with butter, milk, and egg, combined with aromatic cinnamon and mixed spice, then baked to a golden brown and glazed with apricot jam for a shiny finish. Ideal for Easter or any cozy teatime treat, these buns are fluffy, tender, and full of warm flavor.
Ingredients
Scale
Dough Ingredients
- 3 teaspoons instant or rapid rise yeast (9 grams)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1 1/2 cups (375ml) milk, warm (full fat or low fat)
- 4 1/4 cups (640g) bread flour (or plain / all purpose flour)
- 2 teaspoons cinnamon powder
- 2 teaspoons all spice OR mixed spice
- 1/2 teaspoon salt
- 1 1/2 cups (210g) sultanas
- Zest of 1 to 2 oranges
- 50g (3.5 tablespoons) unsalted butter, melted and cooled
- 1 egg, at room temperature
Cross Paste
- 1/4 cup (35g) extra bread flour
- 1/2 cup (75g) flour (any white flour)
- 5 tablespoons water
Apricot Glaze
- 1 tablespoon apricot jam
- 2 teaspoons water
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the flour, yeast, caster sugar, all spice, cinnamon powder, and salt. Briefly mix these dry ingredients using a stand mixer fitted with a dough hook.
- Add Wet Ingredients: Pour in the melted butter, warm milk, egg, sultanas, and orange zest into the dry mixture.
- Mix the Dough: Using the stand mixer, mix on speed 2 to combine ingredients, then increase to speed 4 and mix for 5 minutes until a smooth, elastic dough forms. If needed, after 1 minute add the extra 1/4 cup bread flour just enough for the dough to come away from the bowl sides and be slightly sticky but manageable.
- Knead by Hand (if not using mixer): Dust a work surface with flour and knead the dough for 10 minutes until smooth and elastic.
- Check Dough Elasticity: The dough should be smooth and stretch without breaking, indicating proper gluten development.
- First Rise: Cover the bowl with cling wrap and place in a warm, wind-free spot to rise until doubled in size, roughly 30 minutes to 1 1/2 hours depending on ambient temperature.
- Prepare Baking Tray: Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper with an overhang for easy removal.
- Punch Down Dough: Remove cling wrap and punch down the dough to deflate the air.
- Divide Dough: Dust a work surface with flour, roll dough into a log shape to deflate air bubbles, then cut into 12 equal pieces.
- Shape Buns: Flatten one piece with your palm and gather the edges to form a ball, rolling briefly to achieve a smooth surface. Repeat for all pieces and arrange the 12 dough balls smooth side up in a 3 by 4 layout on the tray.
- Second Rise: Lightly spray a piece of cling wrap with oil and loosely cover the buns on the tray. Place back in a warm spot to rise for 30 – 45 minutes until the dough has increased by about 75%.
- Preheat Oven: During the second rise, preheat the oven to 180°C (350°F).
- Make Cross Paste: Mix flour and water together until thick but runny paste forms. Transfer to a piping bag or small ziplock bag with the corner snipped.
- Pipe Crosses: Remove cling wrap from the buns and carefully pipe crosses onto the top of each bun, following the bun curves.
- Bake Buns: Bake the buns in the preheated oven for 22 minutes or until deep golden brown on top, signaling they are done.
- Prepare Glaze: While baking, combine apricot jam and water in a bowl and microwave for 30 seconds, stirring to combine.
- Glaze Buns: Once baked, lift buns using the paper overhang onto a cooling rack. Brush the warm buns generously with the apricot glaze.
- Cool and Serve: Allow buns to cool until warm before serving for best texture and flavor.
Notes
- Use warm milk (not hot) to activate the yeast properly without killing it.
- For best results, allow dough to rise in a draft-free, warm environment to ensure good fermentation.
- You can substitute sultanas with raisins or currants if preferred.
- Ensure the dough is slightly sticky but manageable to get soft, fluffy buns.
- The apricot glaze adds shine and a slight sweetness but can be omitted or replaced with honey.
- Store leftovers in an airtight container and consume within 2 days or freeze for longer storage.
- If mixing by hand, kneading time is crucial to develop gluten for elasticity.
Keywords: hot cross buns, Easter buns, fluffy buns, spiced buns, sultana buns, baking recipe