Description
This Perfectly Fluffy Hot Cross Buns recipe yields soft, aromatic, spiced buns studded with sultanas and topped with a signature flour paste cross. The buns are enriched with butter, milk, and egg for a tender crumb and finished with a shiny apricot glaze for an irresistible finish. Ideal for Easter or any occasion, these homemade hot cross buns are sure to impress with their moist texture and balanced sweetness.
Ingredients
Scale
Dough
- 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
Glaze
- 1 tablespoon apricot jam
- 2 teaspoons water
Instructions
- Combine dry ingredients: In a large bowl, mix flour, yeast, caster sugar, all spice, cinnamon powder, and salt briefly using a stand mixer fitted with a dough hook.
- Add wet ingredients and fruit: Pour in melted butter, warm milk, egg, sultanas, and orange zest into the dry mixture.
- Knead the dough: Mix on speed 2 to combine, then increase to speed 4 and mix for 5 minutes until a smooth, elastic dough forms. Add extra 1/4 cup bread flour after 1 minute if needed, just enough for dough to come away from bowl sides but remain slightly sticky.
- Hand kneading option: If mixing by hand, dust surface and knead dough for 10 minutes until smooth and elastic.
- Check dough elasticity: Dough should stretch without breaking, indicating proper development.
- First rise: Cover bowl with cling wrap and place in warm, wind-free spot until doubled in size, roughly 30 minutes to 1 1/2 hours depending on temperature.
- Prepare baking tray: Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper with overhang for easy removal.
- Deflate dough: Remove cling wrap and punch down dough to release air.
- Portion dough: Dust surface, roll dough into a log to expel air bubbles, then cut into 12 equal pieces.
- Shape buns: Flatten each piece with palm, gather edges and roll briefly to form smooth balls. Arrange smooth side up in 3 by 4 layout on tray.
- Second rise: Lightly oil cling wrap and loosely cover buns. Place in warm spot to rise for 30–45 minutes until dough has increased about 75%.
- Preheat oven: During second rise, preheat oven to 180°C (350°F).
- Prepare cross paste: Mix flours and water until thick but runny paste forms. Transfer to piping bag or small ziplock with corner snipped.
- Pipe crosses: Remove cling wrap and carefully pipe crosses on top of each bun following the curves.
- Bake buns: Bake in preheated oven for 22 minutes or until deep golden brown on top.
- Prepare glaze: While baking, combine apricot jam and water in bowl, microwave 30 seconds and stir to combine.
- Glaze buns: Once baked, lift buns using paper overhang onto cooling rack and brush generously with warm apricot glaze.
- Cool and serve: Allow buns to cool until warm before serving for best texture and flavor.
Notes
- Use warm milk to properly activate the yeast; too hot can kill it, too cold will slow rising.
- If dough is too sticky after mixing, slowly add small amounts of extra flour to reach manageable consistency.
- Ensure buns are spaced properly on the tray to allow room for rising without sticking together.
- Glazing immediately after baking ensures a beautiful, shiny finish that also adds flavor and moisture.
- Store baked buns in an airtight container to keep them soft; reheat lightly before serving.
- Orange zest enhances freshness but can be adjusted or substituted with lemon zest for variation.
Keywords: hot cross buns, Easter buns, spiced bread, homemade buns, sultana buns, fluffy buns, baking recipe