Classic Hot Cross Buns Recipe: Soft, Spiced Easter Buns

Hot Cross Buns

Buns

• 1 ½ Cups (375ml) – Full Fat Milk
• 1 Tbsp (9g) – Dry Yeast
• ½ Cup (110g) – Caster (Fine) Sugar, 2 tsp Separated
• 4 ½ Cups (640g) – Bread Flour Plus Extra For Dusting
• 1 ½ Cups (200g) – Sultanas (or substitute chocolate chips)
• 2 tsp (3g) – Ground Cinnamon
• 2 tsp (3g) – Ground Allspice
• 1 – Orange, Zest Only
• 1 – Free Range Egg, Beaten
• 50g (1.7oz) – Unsalted Butter, Melted and Cooled
• ¾ tsp (4g) – Sea Salt Flakes
• 1 tsp (5ml) – Vegetable Oil

Crosses

• ½ Cup (70g) – Bread Flour
• ⅓ Cup + 3tsp (95ml) – Cold Water

Sugar Syrup Glaze

• ½ Cup (110g) – Caster (Fine) Sugar
• ½ Cup + 1 Tbsp + 1 tsp (150ml) – Boiling Water

• Place a small saucepan over medium heat and warm the milk until just warm to the touch (about 40°C / 104°F). Do not boil. You can also warm in the microwave in short bursts.
• In a large bowl, combine the dry yeast with 1 teaspoon of the caster sugar, then pour over the warmed milk. Whisk and let sit for 10 minutes until foamy. If it doesn’t foam, the yeast may be inactive.
• Add the bread flour, remaining sugar, sultanas (or chocolate chips), ground cinnamon, ground allspice, orange zest, beaten egg, melted cooled butter and sea salt to the yeast mixture.
• You can mix with a stand mixer and dough hook or by hand. If mixing by hand, combine until a rough dough forms, dust the work surface with flour and knead for 8–10 minutes until smooth and elastic. Add a little flour if the dough becomes sticky.
• Lightly oil a large bowl, place the kneaded dough inside, cover with a warm damp tea towel and proof in a warm spot for about 1 hour, until roughly doubled.
• After the first proof, knock back the dough to remove air, then shape: roll into a long log, divide into two logs and cut each into six equal pieces to make 12 buns. Roll each piece into a smooth ball.
• Prepare a deep 9×13 inch baking dish by lining with parchment and lightly oiling. Arrange the 12 dough balls in a 3×4 grid, cover with lightly oiled cling wrap and proof for 40 minutes or until risen by about 70%.
• Preheat the oven to 180°C (350°F).
• To make the crosses, whisk the ½ cup bread flour with the cold water until smooth to form a thick paste. Transfer to a piping bag fitted with a small round nozzle (or use a zip-top bag with a corner snipped).
• Pipe crosses across each bun, starting at the very edge. Bake for 20–22 minutes, rotating the tray halfway, until golden and cooked through.
• While baking, make the sugar syrup glaze by mixing the caster sugar with boiling water until dissolved.
• Remove buns from the oven and brush generously with the hot sugar syrup. Let rest 5 minutes, then transfer to a wire rack to cool slightly before serving.