Homemade Hot Cross Buns
1 month, 2 weeks ago
Ingredients
Buns: 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 Extra Flour for dough 1/4 cup (35g) Extra bread flour Crosses: 1/2 cup (75g) flour (any white flour) 5 tbsp water Glaze: 1 tbsp apricot jam (Note 7) 2 tsp water
Instructions
Mix dry – Place flour, yeast, sugar, allspice, cinnamon, and salt in a large bowl. Briefly mix with a stand mixer fitted with a dough hook. Add wet – Add butter, milk, egg, sultanas and zest. 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 the dough comes away from the side of the 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. The dough is kneaded enough when it's smooth and does not break when stretched – see photos & video for before/after comparison. Rise #1: 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. Forming Balls: Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with an overhang. Remove cling wrap and punch dough to deflate. Dust the work surface with flour, place dough on the work surface, and shape it into a log – this will deflate the air. Cut into 12 equal pieces. Take one piece and press down with your 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. Place the ball with the smooth side up on the tray. Repeat with the remaining dough. Line them up 3 x 4. Rise # 2: Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray. Return the tray to a warm place and leave 30 – 45 minutes, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 180°C/350°F (all oven types). Crosses: Mix flour and water until a thick runny paste forms Spoon into a round 3 mm piping bag or small ziplock bag then snip the corner. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves. Baking/Glaze: Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface color is the best test for this recipe. Meanwhile, place jam and water in a bowl, and microwave for 30 seconds. Mix to combine. Remove the buns from the oven. Use an overhang to lift buns onto a cooling rack. Brush with jam mixture while warm. Allow to cool to warm before serving.