Hot Cross Buns Recipe

Uncover extra Easter meals in my Easter tremendous assortment – I’ve organised it by course.

Huge, fluffy, aromatic Sizzling Cross Buns similar to what you get out of your favorite bakery are simpler to make than you assume. Particularly you probably have a stand mixer or meals processor. Do-it-yourself Sizzling Cross Buns turn into a dump-and-mix job to make the dough. Positively my most well-liked technique!

However – I do know the thought of constructing a recipe involving yeast could make some individuals hesitate if it’s not one thing you ordinarily do. I get it. I was you.

However right here’s the factor about home made Sizzling Cross Buns. Those you purchase from common grocery shops won’t ever, ever style pretty much as good as a result of you’ll be able to’t retain the freshness of the spices in Sizzling Cross Buns. Plus, the extra economical ones have a definite synthetic flavour in them from the preservatives.

When you’ve tried home made, it’s exhausting to return!! (BONUS: Make the dough immediately, bake them recent tomorrow.)

Right here’s what goes into home made Sizzling Cross Buns. You can also make this recipe with any sort of yeast – fast rise, immediate, lively dry and even recent yeast. Instructions have been supplied for all.

There are 3 various kinds of yeast and you should utilize any of those to make Sizzling Cross Buns:

• lively dry / dry yeast – yeast in powder kind that’s greatest used after dissolving in heat liquid then left to get foamy earlier than mixing in dry elements (like for Bread Rolls)

• immediate yeast / fast rise yeast (used on this recipe) – this yeast makes the dough rise sooner and doesn’t have to be dissolved in liquid first, simply combine all the pieces on the identical time;

• recent yeast – is available in block kind, simply crumble and dissolve in liquid.

On this Sizzling Cross Buns recipe, I’m going to present you three alternative ways to make the dough:

1. stand mixer – best, my default manner (or meals processor with dough blade);

2. kneading by hand – takes 10 minutes, and requires respectable arm energy; or

3. easy no knead model – all you want is a bowl, wood spoon and 1 minute of simple stirring. The best technique of all, this may make buns which might be ever so barely much less fluffy and don’t hold fairly as effectively. However it’s a small compromise for the trouble you’ll save!

Methodology #1 and #2 is really helpful for greatest outcomes, #3 is the simplest.

PART 1 – THE DOUGH

That is a simple technique 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 clean and elastic – see #4 under for a Earlier than and After Kneading comparability.

PART 2 – RISE

As soon as the dough is clean, place it in a bowl, cowl with cling wrap* then depart 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 circumstances!

* I do know cling wrap isn’t an environmentally possibility, nevertheless it actually is the best and most secure. Moist towel will get chilly which might 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 clean spherical Sizzling Cross Buns, I discover one of the best technique is as follows:

• Form dough into log, lower into 12 items;

• Take a bit, then bundle it up like a moneybag – this may stretch one facet right into a clean spherical dome; and

• roll/press/form right into a neat ball, the place the ball into the baking pan clean 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 Sizzling 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 every single place when it’s within the oven. Too thick, and you find yourself with crispy, exhausting sprigs on the floor of your tender buns!

PART 6 – BAKE!

Bake for 22 minutes or till the buns are a deep golden brown. I discover that color is one of the best indicator for this recipe. Pale = undercooked. Burnt = 😩

PART 7 – GLOSS!

The beautiful shiny end on Sizzling Cross Buns is solely a mixture of heated apricot jam and a contact of water. Simply microwave to warmth, combine till clean then evenly 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 sizzling humid circumstances (as a substitute of fridge or freezer), your dough is not going to rise.

  take a look at 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 under, your yeast is alive and high quality to make use of.

• Dough consistency is vital. The stickier the dough, the softer and extra moist your buns shall be as a result of tender dough = simpler rise. So it’s worthwhile to use the minimal quantity of flour you may get away with so the dough pulls away from the facet of the bowl when mixing, however continues to be tender.

• An excessive amount of flour = dry exhausting dough = no rise = buns as exhausting as rocks

• Begin with much less flour – it’s simpler so as to add extra flour to get the suitable dough consistency, slightly 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 must be a contact beneath what you really want, 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 take advantage of the complete Further 1/4 cup flour in summer time (sizzling, humid, hotter dough = stickier & softer)) and I usually don’t add any Further flour in winter (chilly = dough cools sooner = much less sticky).

• No stand mixer and might’t be bothered handy knead? Use the No Knead Sizzling Cross Buns technique supplied! Learn extra about it under.

• No yeast? Sorry, this recipe gained’t work with out yeast!

• Don’t skip cooling the buns – I do know, I do know, you wish to rip into these buns after they’re recent out of the oven. However don’t! In the event you do, they are going to appear doughy inside. They look cooked, however have a doughy texture while you chunk into it. They want 20 minutes to complete cooking / dry out the within.

That is the simplest solution to make Sizzling Cross Buns, and I’ve supplied it as an additional recipe on the very backside of this publish.

No-knead Sizzling Cross Buns are precisely because the identify says – Sizzling Cross Buns which might be made with out kneading the dough, based mostly 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 wood spoon, then depart it to rise and proceed with the identical steps as above.

The top 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 tender and fluffy. See?

There are only a few issues on this world that may rival the scent of freshly baked home made Sizzling Cross Buns, recent out of the oven.

It’s a scent we solely get to get pleasure from annually, round Easter. So let’s benefit from it! – Johnsat xx

Hot Cross Buns Recipe

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Serves: 12 Prep Time: 25 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 217 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 teaspoons instant or rapid rise yeast (9 grams) , Note 1, CHECK still active!
• 1/2 cup (110g) caster sugar (superfine sugar)
• 1 1/2 cups (375ml) milk, warm , full fat or low fat (Note 2)
• 4 1/4 cups (640g) bread flour (or plain / all purpose) (Note 3)
• 2 tsp cinnamon powder
• 2 tsp All Spice OR Mixed Spice (Note 4)
• 1/2 tsp salt
• 1 1/2 cups (210g) sultanas (Note 4)
• 1 – 2 oranges, zest only (Note 4)
• 50g / 3.5 tbsp  unsalted butter, melted and cooled
• 1 egg , at room temperature
• 1/4 cup (35g) Extra bread flour
• 1/2 cup (75g) flour (any white flour)
• 5 tbsp water
• 1 tbsp apricot jam (Note 7)
• 2 tsp water
• 1 tablespoon dry yeast – any type (active dry, rapid rise, instant) (Note 1)
• 1/2 cup (110g) caster sugar (superfine sugar), or sub with normal white sugar
• 1/2cup (125 ml) warm water (Note 2)
• 1 cup (250 ml) milk, lukewarm, whole or low fat, (Note 2)
• 4 cups (600g) bread flour + extra for dusting (Note 3)
• 2 tsp cinnamon powder
• 2 tsp All Spice OR Mixed Spice
• 1/2 tsp salt
• 1 – 2 oranges , zest only (Note 4)
• 1 1/2 cups (210g) sultanas (Note 4)
• 50g/ 3.5 tbsp unsalted butter, melted and cooled
• 2 eggs, at room temperature, lightly beaten with fork
• 1/2 cup flour, any white flour
• 5 tbsp water
• 1 tbsp apricot jam
• 2 tsp water

Instructions

1. Mix dry – Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
2. Add wet – Add butter, milk, egg, sultanas and zest.
3. Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. 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. (Note 5).
4. Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
5. Dough is kneaded enough when it's smooth and does not break when stretched – see photos & video for before/after comparison.
6. 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 – see Note 6.
7. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
8. Remove cling wrap and punch dough to deflate.
9. Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.
10. 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. This stretches the dough on one side and that’s how I get a nice smooth surface.
11. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
12. Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
13. Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).
14. Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
15. Mix flour and water until a thick runny paste forms – see video for thickness required.
16. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
17. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
18. Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
19. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
20. Remove buns from oven. Use overhang to lift buns onto a cooling rack.
21. Brush with jam mixture while warm. Allow to cool to warm before serving.
22. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
23. Place flour, remaining sugar, salt and spices in a bowl. Whisk to combine.
24. Make a well in the centre. Add remaining Buns ingredients and pour in the yeast liquid, including all froth.
25. Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.
26. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 – 2 hours. See Note 5 for how I do this (you will laugh – but it works every time!). The dough will triple in size and be bubbly on the surface.
27. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
28. Remove tea towel and punch dough to deflate.
29. Dust work surface with flour, place dough on work surface. Dust top of dough then knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
30. 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. This stretches the dough on one side and that’s how I get a nice smooth surface.
31. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
32. Spray a piece of cling wrap lightly with oil (any), then place over the tray.
33. Return tray to warm place and leave for 45 min – 1 hour, until the dough has risen by about 75% (less than double in size).
34. Partway through Rise #2, preheat oven to 180C/350F (all oven types).
35. Mix flour and water until a runny paste forms – see video for thickness required.
36. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
37. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
38. Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
39. Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
40. Remove buns from oven. Brush with jam mixture while warm.
41. Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.

Notes

1.  Yeast: Use any yeast labelled instant or rapid rise yeast. I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle). 
YEAST CHECK to ensure your yeast is still active (unless you just bought/opened a fresh bottle): mix 1 teaspoon yeast with 1/2 tsp white sugar and 1/4 cup warm water (40C / 100-110F). Leave 10 minutes. Foamy and creamy, smells yeasty = yeast is good. If no foam, it’s dead. Time to get another!
Normal yeast / active dry yeast – same ingredients, but start as follows:
mix yeast, 2 teaspoons of the sugar and all the warm milk in the bowl, then leave 5 – 10 minutes until surface gets foamy;
add all the other ingredients (including remaining sugar minus the 2 tsp used above), then mix/knead per recipe; and
proceed with recipe as written.
Fresh yeast (comes in a block that crumbles, not powder like dry yeast) – use 27g/ 0.9 oz. Crumble it into the milk and let stand until it foams up, same as using active dry yeast per above.
2. Milk warmth – Scalding hot milk kills the yeast. I heat it for 45 seconds on high in the microwave. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It’s not too hot or too cold!
3. Breads are also fluffier and more tender if made with bread flour rather than normal flour. However, this recipe works great with normal white flour too.
Flour quantity – differs all year round, and with different flour brands. Start with 4 1/4 cups to be safe (better to start sticky and add more flour as required), expect to add an extra 1/4 cup. DO NOT add too much flour – results in dry dough = tough buns.
4. Flavourings
Spices – All Spice is my default, but I also use Mixed Spice too and no one would ever know the difference. Sub with: 1 tsp cinnamon, 1/2 tsp each cloves and nutmeg
Sultanas: Some recipes say to add sultanas after the dough has been kneaded or risen. If you do this, you’ll find it very hard to disperse them evenly throughout the dough. By adding them before kneading, some do get squished. But it’s not noticeable in the end result.
Orange – use 2 oranges if you want a more prominent orange flavour, or switch for 1/2 cup candied citrus peel.
Choc chips! Use 2 cups instead of the sultanas (any more and you end up with quite a gooey melted chocolate centre!)
5. Dough: Takes ~5 min, speed 2 with KitchenAide. Add the extra flour if required so the dough comes away from the bowl – the trick is to use the minimum to keep the dough soft so it rises easily (= fluffy buns), but just enough so the dough doesn’t massively stick to your fingers (should be bit sticky though). Tough dough from too much flour = tough buns!
6. WARM PLACE for dough: This is what I do all year round – use my dryer. Laugh – but try it! Run the (empty) dryer for 1 – 2 minutes, then place the bowl inside. If you do that, the dough will rise in 40 minutes. Even if it’s snowing outside!
7. Jam – sub with any jam to get the glossy finish. Apricot is best because it’s clear(ish). Red jams will have more colour. OR sub with honey or golden syrup (follow same amount and directions). Maple syrup – skip the water.
8. STORING / MAKE AHEAD:
Make today, bake tomorrow – Do Rise #1 then follow steps to form the balls per the recipe and place in tray, ready to do Rise #2. Except put it 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 the Rise #2 as per the recipe. It takes 2.5 – 3.5 hrs to finish Rise #2 after taking it out of the fridge. Then bake per recipe! (Bonus: They are even tastier if you make ahead because the dough develops flavour overnight!)
Best served on day it’s baked: As with all homemade bread, it is best served on the day it’s baked. Stays fresher and softer if you use bread flour.
For the day after, reheating makes all the difference to make them soft and moist again – 15 sec in the microwave! These freeze great, then just defrost. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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