Description
These classic Hot Cross Buns are soft, spiced sweet buns loaded with juicy sultanas and a bright hint of orange zest. Perfectly risen and lightly spiced with cinnamon and allspice, they are finished traditionally with a simple flour paste cross and a glossy apricot jam glaze. Ideal for Easter or any cozy brunch, this recipe yields 12 flavorful buns with a tender crumb and delightful aroma.
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 tsp cinnamon powder
- 2 tsp allspice or mixed spice
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas
- Zest of 1 to 2 oranges
- 50g (3.5 tbsp) unsalted butter, melted and cooled
- 1 egg, at room temperature
Paste for Cross
- 1/4 cup (35g) extra bread flour
- 1/2 cup (75g) flour (any white flour)
- 5 tbsp water
Glaze
- 1 tbsp apricot jam
- 2 tsp water
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, yeast, caster sugar, allspice, cinnamon, and salt. Briefly mix these dry ingredients together using a stand mixer fitted with a dough hook to evenly distribute the ingredients.
- Add wet ingredients: Pour in the melted butter, warm milk, egg, sultanas, and orange zest into the dry ingredients bowl.
- Mix dough: Using the stand mixer, start mixing on speed 2 to combine the ingredients, then increase speed to 4. Mix for about 5 minutes until a smooth elastic dough forms. After about 1 minute, gradually add extra flour if necessary, just enough so the dough pulls away from the bowl sides and is only slightly sticky to the touch.
- Alternatively, knead by hand: Dust your work surface with flour and knead the dough by hand for about 10 minutes until it is smooth and elastic.
- Check dough readiness: The dough should be smooth, stretchy, and not break easily when pulled. This indicates it is well kneaded and ready.
- First proof: Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Shape buns: Once risen, knock back the dough to deflate. Divide it into 12 equal portions and shape each into a round bun. Place on a baking tray lined with baking paper, leaving space between each bun.
- Second proof: Cover the shaped buns and allow them to rise again for 30 to 45 minutes until puffed up and almost doubled.
- Make crosses: Mix the extra flour with water to make a thick paste. Transfer to a piping bag or zip-lock bag and pipe crosses over the top of each bun.
- Bake: Preheat oven to 200°C (400°F). Bake the buns for about 20 minutes until golden brown and cooked through.
- Glaze buns: Warm the apricot jam with water until melted and brush over the hot buns immediately after baking to give a shiny glaze.
- Cool and serve: Allow the buns to cool on a wire rack before serving. Enjoy them slightly warm or at room temperature.
Notes
- Note 1: Ensure your yeast is active by proofing if unsure, to avoid dough not rising.
- Note 2: Warm milk should be around 37°C (98.6°F) to activate yeast without killing it; can use full fat or low fat milk.
- Note 3: Bread flour gives a better structure but plain/all-purpose flour works well too.
- Note 4: Mixed spice can be used instead of allspice; adjust spices to taste. Orange zest adds fresh citrus aroma.
- Note 5: Adjust flour quantity during mixing to get the right dough consistency—soft but not sticky.
- Note 7: Apricot jam glaze gives buns a nice shine and slight sweetness.
