Hot Cross Buns

Everyone’s favourite Easter treat - hot cross buns. They are easier to make than you may think, and will fill your home with the warm scent of spicy, freshly baked deliciousness!

Photographs: Natasha Liviero / Unsplash

Text: Natasha Liviero

Hot Cross Buns

Makes 12 large-sized buns

Tangzhong ingredients:

30g bread flour

150g full-cream milk

Hot Cross Bun dough ingredients:

150g sultanas soaked in a herbal tea of your choice (I used apple and rooibos)

480g bread flour

200g full-cream milk, warmed

80g granulated sugar

8g instant yeast

1 XL egg

10g vanilla extract

10g ground cinnamon

4g ground nutmeg

2g ground ginger

8g mixed/all spice

2g ground cloves

6g salt

Zest of 2 oranges

50g butter, room temperature and cubed

Cross ingredients:

30g flour

40g water

Glaze ingredients:

75g sugar

75g water

Peel of 1 orange

Raw rolled balls of dough in a baking tin.

Hot Cross Buns with the classic cross detail.

Method:

Set oven to 1800C.
Begin by soaking the sultanas in a warm herbal tea of your choice for at least 30 minutes. Fruit teas work well. After 30 minutes, drain and gently squeeze the sultanas to remove excess liquid.
Combine the Tangzhong ingredients in a small saucepan and heat over medium heat, whisking continuously, until a smooth, thick paste forms. This will help keep the buns softer for longer.
Transfer the paste to the bowl of a stand mixer.
Place all the remaining hot cross bun dough ingredients, except the butter, into the bowl with the Tangzhong.
Mix altogether with a dough hook on medium speed until the dough comes together, about 2 minutes. Slowly add the butter and continue to mix on medium speed for around 12 minutes. The dough will be sticky and may feel like it isn’t coming together, but it will eventually!
After approximately 12 minutes, the dough should have pulled away from the sides and bottom of the bowl, forming a ball around the dough hook. Perform the window pane test by taking a small amount of dough and rolling it into a ball (it will be slightly sticky). Gently flatten and then stretch the dough between your fingers by pulling outwards. It should be thin enough to stretch without breaking, allowing light to pass through it. If it breaks, continue mixing for an additional few minutes.
Shape the dough into a ball, place it in a lightly oiled bowl, cover it with clingfilm, and leave it in a warm place to prove until it has doubled in size. Depending on the temperature of your proving place, this can take approximately 1.5 - 3 hours.
Line a 21cm x 30cm baking tray with baking paper.
Knock back the dough, tip onto a clean surface and divide into 12 pieces, about 100g each.
Roll each piece of dough into a ball and place it on the prepared baking tray, neatly and evenly spaced, with a few centimeters between each one.
Cover with a large, clear plastic bag, allowing enough space for the buns to spread and rise until they are approximately double in size without touching the plastic. Approximately 1 - 2 hours.
Prepare the cross mixture by whisking the flour and water together.
Spoon the mixture into a small piping bag, cut off the tip, and pipe horizontal and vertical crosses over the centre of the buns.
Bake for 20-22 minutes, until golden brown.
Whilst the buns are baking, prepare the glaze by heating the sugar, water and orange peel. Boil for a few minutes until the sugar dissolves. Leave to infuse until ready to use.
Brush the buns with the glaze as soon as they are removed from the oven.
Rest for 5 minutes before transferring to a cooling rack.
Best served warm with butter.
Store leftovers at room temperature in an airtight container.

Notes:

Hot cross buns are also delicious cut in half, toasted and served with butter.