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Hot Cross Buns

Hot Cross Buns

 

Fluffy, perfectly spiced homemade Hot Cross Buns!

 

Author: Jessica Cain Montano 

Prep: 25 mins

Cook: 20 mins

Rising: 2 hrs

Total: 2 hrs 45 mins

Servings: 12

 4.8 Stars ⭐️ ⭐️⭐️⭐️

 

Ingredients

BUNS:

  • 3 teaspoons instant or rapid rise yeast
  • 1/2 cup superfine sugar
  • 1 1/2 cups milk, warm , full fat
  • 4 1/4 cups bread flour
  • 2 tsp cinnamon powder
  • 2 tsp All Spice
  • 1/2 tsp salt
  • 1 1/2 cups milk chocolate chips
  • 1 - 2 oranges, zest only
  • 3.5 tbsp  unsalted butter, melted and cooled
  • 1 egg , at room temperature

 

EXTRA FLOUR FOR DOUGH

  • 1/4 cup Extra bread flour

 

CROSSES:

  • 1/2 cup flour (any white flour)
  • 5 tbsp water

 

GLAZE:

  • 1 tbsp apricot jam
  • 2 tsp water

 

Instructions

  • Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
  • Add butter, milk, egg, chocolate chips, and zest.
  • Standmixer: Mix until a smooth elastic dough forms - 5 minutes on Speed 2 of standmixer. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers.

 

  • Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
  • Dough is kneaded enough when it's smooth and does not break when stretched.

RISE:

  • Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is.
  • Partway through preheat oven to 350°F.

FORMING BALLS

  • Line a 9 x 13" tray with baking paper with overhang.

 

  • Remove cling wrap and punch dough to deflate.

 

  • Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
  • Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball.

 

  • Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

 

CROSSES:

  • Mix flour and water until a thick runny paste forms.
  • Spoon into a piping bag then snip corner.
  • Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

BAKING/GLAZE:

  • Bake for 22 minutes, or until the surface is a deep golden brown.
  • Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
  • Remove buns from oven. Use overhang to lift buns onto a cooling rack.
  • Brush with jam mixture while warm. Allow to cool to warm before serving.

Recipe Notes:

 

STORING / MAKE AHEAD:

  • Make today, bake tomorrow - Do Rise then follow steps to form the balls per the recipe and place in tray in the fridge instead. Leave overnight. Then remove from fridge and put it in a very warm place. Once the fridge chill is gone and the dough is back at room temperature, it will then start to rise. It takes 2.5 - 3.5 hrs to rise after taking it out of the fridge.
  • Best served on day it's baked!
  • For the day after, reheating makes all the difference to make them soft and moist again - 10 sec in the microwave! These freeze great, then just defrost. To reheat batches, pop them on a tray and cover with foil, then reheat at 320F for about 8 minutes.

 

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