Hot Cross Buns

These traditional soft, hot cross buns are filled with a delicious mix of warm spices, raisins and mixed peel. Best served warm with a smattering of butter.

Prep Time 45

Cook Time 20

Proofing 3

Servings12 buns

saltyginger.comMary-Lou

Equipment

Stand Mixer (optional, dough can be made by hand)
Bench Scraper
Mixing Bowls
Kitchen Scale
Rectangular Cake Pan (13x9 Inch/33cmx23cm)

Ingredients

Hot Cross Bun Dough

3 teaspoons yeast (instant)
110 grams light brown sugar
300 mL milk (whole milk or full fat milk)
560 grams bread flour (strong or high-grade flour)
1 teaspoon table salt
2 teaspoons ground cinnamon
1 teaspoon mixed spice (or allspice)
½ teaspoon nutmeg
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cardamon
½ teaspoon ground coriander
zest of an orange
2 egg (large)
2 teaspoons vanilla extract
60 grams butter (cut into cubes)
100 grams mixed peel (candied peel)
100 grams raisins (or sultanas)
juice of an orange (optional extra)
2 tablespoons vegetable oil (for the proofing bowl)

Egg Wash

1 egg (beaten)

Hot Cross Bun Paste

100 grams plain flour (standard grade, all-purpose, cake flour)
40 grams icing sugar (powdered or confectioners)
60-80 mL milk

Glaze (Optional Extra)

1 tablespoon golden syrup
1 tablespoon boiling water

Instructions

Place the raisins and mixed peel into a bowl, and cover with the juice of the orange. Allow the fruit to rest for a minimum of 30 minutes overnight. Drain the fruit before adding it to the dough.
100 grams raisins, juice of an orange, 100 grams mixed peel
In the bowl of a stand mixer, combine the warm milk, yeast, and a tablespoon of the light brown sugar. On a low speed, using the dough hook, gently mix them together. Allow to sit for 5 to 10 minutes, until the mixture starts to foam.
110 grams light brown sugar, 3 teaspoons yeast, 300 mL milk
Add in the flour, salt, spices, orange zest, vanilla, remaining sugar, and eggs to the yeast mixture. Mix on a slow to medium speed for 4 to 5 minutes.
560 grams bread flour, 1 teaspoon table salt, 2 teaspoons ground cinnamon, 1 teaspoon mixed spice, ½ teaspoon nutmeg, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon ground cardamon, ½ teaspoon ground coriander, zest of an orange, 2 egg, 2 teaspoons vanilla extract
When the dough starts to pull away from the sides of the bowl, toss in the cubes of butter 1 at a time. Allow the butter to mix in completely before tossing in the next cube. Continue until all the butter is mixed in. Then knead the dough at a slow to medium speed for an additional 7 to 10 minutes.
60 grams butter
The dough is finished kneading when you can stretch a portion of the dough between your fingers thin enough to see light through it, without tearing easily. This is known as the windowpane test. If the dough tears fairly easily, then knead for an additional minute or two before testing again.
Add the dried fruit to the soft dough. Mix on a low speed for a minute or two until the fruit is combined.
Place the dough in a large mixing bowl that has been greased with a tablespoon of neutral vegetable oil. Make sure the dough has been covered in the oil as it prevents the edges of the dough from drying out. Cover the bowl with cling film or plastic wrap, or a clean kitchen towel. Place in a warm place and allow proofing for 1 to 1½ hours.
2 tablespoons vegetable oil
Line a 9" by 13" (23cmx33cm) baking tray or roasting dish with baking paper or parchment paper.
Turn the proofed dough onto a clean, very lightly floured surface. Knock the air out of the dough, folding the dough over itself to equalize the temperature in the dough. Divide the dough into 12 equal pieces or portions of about 100 grams (3.5 ounces) each.
Take each portion of dough, and press it flat onto the clean surface. Then take the edge of the dough, lift it up, and press it into the middle to create a ball of dough. Continue all the way around the piece of dough. Then flip the ball over (onto a portion of the counter or surface with no flour) so the seam side is not on the counter. Create a cage with your hand and rotate in a circle about 7 to 10 times. This will create a nice taught roll or bun. Repeat for all 12 pieces of dough.
Place the shaped balls of dough into the prepared baking pan. Cover with cling film or a tea towel and allow to proof for another 30 minutes to an hour. Using a lightly floured finger, poke the side of the bun, if the dough indents and jumps back about halfway the dough is finished proofing.
In the last 15 to 20 minutes of the second rise, preheat the oven to 200°C/390F. In a small bowl, beat the egg to create an egg wash.
1 egg
In a medium bowl, mix together the plain flour, icing sugar, and milk to form a paste that has a piping consistency. Place the paste into a piping bag.
100 grams plain flour, 40 grams icing sugar, 60-80 mL milk
Brush the egg wash over the tops of the buns.
Pipe crosses over the top of each bun and bake in a preheated oven for about 25-25 minutes. The buns may need to be turned during the last 5/10 minutes of the bake for an even golden brown color across all of the buns.
While the buns are baking, combine the golden syrup and boiling water. As soon as the buns come out of the oven, brush the tops of the buns with the glaze. Allow to cool in the baking tray for 10 minutes before lifting out and cool further on a wired rack.
1 tablespoon golden syrup, 1 tablespoon boiling water

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

If using instant yeast, you can skip the blooming step.
This sticky dough is very soft, and takes time to come together. Be patient and don't be tempted to add additional flour, we don't want dry buns.
Mixing this dough by hand is possible, however, the kneading time may take up to 20 minutes to reach the window pane consistency. If you are kneading this dough by hand - add the milk to the flour and mix through before adding any of the other ingredients. And allow the mixture to stand for 15 to 30 minutes. This will allow the milk to hydrate the flour and begin the gluten formation, giving a head start in the kneading process.
Spices - the most important spices (if you can rank spices) for this recipe is the cinnamon and allspice or mixed spice. If you don't have one of the other spices on hand, it can be left out of the recipe. And if you prefer less spice, then only add the cinnamon and mixed spice.
Mixed peel and raisins - I opted for 100 grams of each because we love mixed peel. However, you can change up the ratio of the fruit, or even just add raisins or sultanas if you don't have mixed peel on hand.
If you don't want to add fruit but would like to add chocolate chips - then simply replace the fruit with an equal amount of chocolate chips.

Nutrition