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Perfectly Fluffy Hot Cross Buns Recipe

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★★★★★

4.5 from 95 reviews

These Perfectly Fluffy Hot Cross Buns are a traditional spiced sweet bread studded with juicy sultanas and a hint of orange zest. Lightly spiced with cinnamon and allspice, they feature a distinctive cross piped on top and are glazed with sweet apricot jam for a shiny finish. These buns are soft, flavorful, and perfect for a festive treat or a comforting snack.

Ingredients

Scale

Dough Ingredients

  • 3 teaspoons instant or rapid rise yeast (9 grams)
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1 1/2 cups (375ml) milk, warm (full fat or low fat)
  • 4 1/4 cups (640g) bread flour (or plain / all purpose flour)
  • 2 teaspoons cinnamon powder
  • 2 teaspoons allspice or mixed spice
  • 1/2 teaspoon salt
  • 1 1/2 cups (210g) sultanas
  • Zest of 1 to 2 oranges
  • 50g (3.5 tablespoons) unsalted butter, melted and cooled
  • 1 egg, at room temperature

Cross Paste

  • 1/4 cup (35g) extra bread flour
  • 1/2 cup (75g) flour (any white flour)
  • 5 tablespoons water

Apricot Glaze

  • 1 tablespoon apricot jam
  • 2 teaspoons water

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the flour, yeast, caster sugar, allspice, cinnamon powder, and salt. Briefly mix these dry ingredients using a stand mixer fitted with a dough hook.
  2. Add Wet Ingredients: Pour in the melted butter, warm milk, egg, sultanas, and orange zest into the dry mixture.
  3. Knead the Dough with Mixer: Using the stand mixer, mix on speed 2 to combine ingredients, then increase to speed 4 and mix for 5 minutes until a smooth, elastic dough forms. If needed, after 1 minute add the extra 1/4 cup bread flour just enough for the dough to come away from the bowl sides and be slightly sticky but manageable.
  4. Knead by Hand (Optional): If mixing by hand, dust a work surface with flour and knead the dough for 10 minutes until smooth and elastic.
  5. Check Dough Texture: The dough should be smooth and stretch without breaking. Refer to photos or video for comparison if available.
  6. First Proof: Cover the bowl with cling wrap and place in a warm, wind-free spot to rise until doubled in size, roughly 30 minutes to 1 1/2 hours depending on ambient temperature.
  7. Prepare Baking Tray: Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper with an overhang for easy removal.
  8. Deflate Dough: Remove cling wrap and punch down the dough to deflate the air.
  9. Divide Dough: Dust a work surface with flour, roll dough into a log shape to deflate air bubbles, then cut into 12 equal pieces.
  10. Shape Buns: Flatten one piece with your palm and gather the edges to form a ball, rolling briefly to achieve a smooth surface. Repeat for all pieces and arrange the 12 dough balls smooth side up in a 3 by 4 layout on the tray.
  11. Second Proof: Lightly spray a piece of cling wrap with oil and loosely cover the buns on the tray. Place back in a warm spot to rise for 30 – 45 minutes until the dough has increased by about 75%.
  12. Preheat Oven: During the second rise, preheat the oven to 180°C (350°F).
  13. Prepare Cross Paste: Mix flour and water together until thick but runny paste forms. Transfer to a piping bag or small ziplock bag with the corner snipped.
  14. Pipe Crosses: Remove cling wrap from the buns and carefully pipe crosses onto the top of each bun, following the bun curves.
  15. Bake: Bake the buns in the preheated oven for 22 minutes or until deep golden brown on top, which signals they are done.
  16. Prepare Glaze: While baking, combine apricot jam and water in a bowl and microwave for 30 seconds, stirring to combine.
  17. Glaze Buns: Once baked, lift buns using the paper overhang onto a cooling rack. Brush the warm buns generously with the apricot glaze.
  18. Cool and Serve: Allow buns to cool until warm before serving for best texture and flavor.

Notes

  • Use warm milk (not hot) to activate yeast without killing it.
  • If dough is too sticky, add flour a tablespoon at a time to reach desired consistency.
  • Ensure buns rise properly in both proofing stages for maximum fluffiness.
  • The apricot glaze adds a glossy finish and slight sweetness but can be omitted if desired.
  • Store buns in an airtight container to keep fresh for up to 3 days or freeze for longer storage.
  • Feel free to substitute sultanas with currants or raisins as preferred.

Keywords: hot cross buns, fluffy buns, Easter buns, spiced buns, sultana buns, baking, traditional recipe

Find it online: https://busyrecipe.com/perfectly-fluffy-hot-cross-buns-recipe/