Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Hot Cross Buns Recipe
Uncover extra Easter meals in my Easter tremendous assortment – I’ve organised it by course.
Huge, fluffy, aromatic Scorching Cross Buns similar to what you get out of your favorite bakery are simpler to make than you suppose. Particularly when you have a stand mixer or meals processor. Home made Scorching Cross Buns develop into a dump-and-mix job to make the dough. Undoubtedly my most popular methodology!
However – I do know the concept of creating a recipe involving yeast could make some folks hesitate if it’s not one thing you ordinarily do. I get it. I was you.
However right here’s the factor about selfmade Scorching Cross Buns. Those you purchase from common grocery shops won’t ever, ever style pretty much as good as a result of you possibly can’t retain the freshness of the spices in Scorching Cross Buns. Plus, the extra economical ones have a definite synthetic flavour in them from the preservatives.
When you’ve tried selfmade, it’s laborious to return!! (BONUS: Make the dough as we speak, bake them recent tomorrow.)
Right here’s what goes into selfmade Scorching Cross Buns. You may make this recipe with any kind of yeast – speedy rise, immediate, lively dry and even recent yeast. Instructions have been supplied for all.
There are 3 several types of yeast and you should utilize any of those to make Scorching Cross Buns:
-
lively dry / dry yeast – yeast in powder kind that’s finest used after dissolving in heat liquid then left to get foamy earlier than mixing in dry elements (like for Bread Rolls)
-
immediate yeast / speedy rise yeast (used on this recipe) – this yeast makes the dough rise sooner and doesn’t should be dissolved in liquid first, simply combine every thing on the similar time;
-
recent yeast – is available in block kind, simply crumble and dissolve in liquid.
On this Scorching Cross Buns recipe, I’m going to present you three other ways to make the dough:
-
stand mixer – best, my default method (or meals processor with dough blade);
-
kneading by hand – takes 10 minutes, and requires respectable arm energy; or
-
easy no knead model – all you want is a bowl, picket spoon and 1 minute of simple stirring. The best methodology of all, this may make buns which can be ever so barely much less fluffy and don’t hold fairly as effectively. However it’s a small compromise for the hassle you’ll save!
Technique #1 and #2 is really useful for finest outcomes, #3 is the best.
PART 1 – THE DOUGH
That is a simple methodology the place you easy put all of the dough elements in a bowl, then combine on velocity 2 for five minutes OR knead by hand for about 10 minutes.
Your dough is prepared when it’s easy and elastic – see #4 beneath for a Earlier than and After Kneading comparability.
PART 2 – RISE
As soon as the dough is easy, place it in a bowl, cowl with cling wrap* then go away it in a heat place till it doubles in dimension. This takes me 1.5 hours in a heat ~25°C/77°F location. My no-fail place is the dryer! Run it (empty) for 3 minutes, then flip it off and put the bowl inside. Heat and wind free – excellent dough rising situations!
* I do know cling wrap isn’t an environmentally possibility, however it actually is the best and most secure. Moist towel will get chilly which may compromise the dough rising, a plate or pot lid doesn’t seal sufficient to entice heat and humidity.
PART 3 – FORM BALLS
To kind the balls that bake into easy spherical Scorching Cross Buns, I discover the most effective methodology is as follows:
-
Form dough into log, reduce into 12 items;
-
Take a chunk, then bundle it up like a moneybag – this may stretch one facet right into a easy spherical dome; and
-
roll/press/form right into a neat ball, the place the ball into the baking pan easy facet up.
PART 4 – Rise #2
Spray cling wrap with oil, then loosely drape over the buns. Depart for 40 minutes till they virtually double in dimension – about 75% is sufficient.
PART 5 – HOW TO MAKE THE CROSSES for Scorching Cross Buns
Easy mixture of water and flour, the trick is making certain it’s the proper consistency. Too skinny, and it’ll run in all places when it’s within the oven. Too thick, and you find yourself with crispy, laborious sprigs on the floor of your comfortable buns!
PART 6 – BAKE!
Bake for 22 minutes or till the buns are a deep golden brown. I discover that color is the most effective indicator for this recipe. Pale = undercooked. Burnt = 😩
PART 7 – GLOSS!
The stunning shiny end on Scorching Cross Buns is solely a mixture of heated apricot jam and a contact of water. Simply microwave to warmth, combine till easy then flippantly brush onto the floor.
Substitute with different jams, or honey, maple syrup, golden syrup or different shiny syrups.
-
CHECK YOUR YEAST expiry date – The #1 downside as a result of most individuals don’t bake with yeast fairly often, and yeast does go off! In case your yeast is previous its expiry date OR you’ve stored it in scorching humid situations (as an alternative of fridge or freezer), your dough won’t rise.
The best way to check your yeast continues to be alive – in tiny bowl, combine 2 tbsp very heat faucet water with pinch of sugar and 1/4 tsp yeast. Depart in very heat place for five – 10 min. If floor will get foamy just like the beneath, your yeast is alive and high-quality to make use of.
-
Dough consistency is essential. The stickier the dough, the softer and extra moist your buns might be as a result of comfortable dough = simpler rise. So that you must use the minimal quantity of flour you will get away with so the dough pulls away from the facet of the bowl when mixing, however continues to be comfortable.
-
An excessive amount of flour = dry laborious dough = no rise = buns as laborious as rocks
-
Begin with much less flour – it’s simpler so as to add extra flour to get the appropriate dough consistency, somewhat than making an attempt to salvage dough that’s too dry by mixing in additional liquid. So this recipe begins with 4 1/4 cups of flour which ought to be a contact beneath what you really need, then requires including as much as 1/4 cup Further Flour so it’s not too sticky;
-
Humidity, climate and flour model all have an effect on the precise quantity of flour you want. I exploit the total Further 1/4 cup flour in summer time (scorching, humid, hotter dough = stickier & softer)) and I typically don’t add any Further flour in winter (chilly = dough cools sooner = much less sticky).
-
No stand mixer and may’t be bothered at hand knead? Use the No Knead Scorching Cross Buns methodology supplied! Learn extra about it beneath.
-
No yeast? Sorry, this recipe received’t work with out yeast!
-
Don’t skip cooling the buns – I do know, I do know, you need to rip into these buns after they’re recent out of the oven. However don’t! For those who do, they are going to appear doughy inside. They look cooked, however have a doughy texture while you chew into it. They want 20 minutes to complete cooking / dry out the within.
That is the best method to make Scorching Cross Buns, and I’ve supplied it as an additional recipe on the very backside of this publish.
No-knead Scorching Cross Buns are precisely because the identify says – Scorching Cross Buns which can be made with out kneading the dough, primarily based on the reader favorite no-knead bread rolls recipe. The dough combination is looser, virtually like a thick muffin batter, that you simply combine with a picket spoon, then go away it to rise and proceed with the identical steps as above.
The tip result’s marginally totally different to the kneaded model. The buns rise a contact much less, and they don’t hold as effectively – they’re a bit drier the subsequent day.
I say that don’t rise fairly as a lot, however they’re nonetheless tremendous comfortable and fluffy. See?
There are only a few issues on this world that may rival the odor of freshly baked selfmade Scorching Cross Buns, recent out of the oven.
It’s a odor we solely get to take pleasure in yearly, round Easter. So let’s take advantage of it! – Johnsat xx
