You know when your phone sends you those little memory hauls? Well, my phone did that today and reminded me how this day, last year, I was in Bristol wolfing down a 4-pack of hot cross buns to start the day. Um?? I miss that and I want hot cross buns now!!
So let’s make some. I’ve always been scared of dough recipes because they always turn out too tough instead of soft and fluffy. But, the hot cross buns cravings were through the roof and I had to give it a shot.
I did my research and it all looked fairly simple so I went for it. And I’m so so glad I did, because when I tell you these hot cross buns would put anything else you’ve ever had to shame…. please trust me on that.
And also here’s a fun fact: for the longest time, I thought the cross on top of the buns was made from sugar icing. Wrong! It’s also dough. It’s a simple mix of water and flour that is piped on top of the proofed buns before they are placed to bake.
This recipe takes a bit long to prepare but doesn’t every dough recipe? Nevertheless, it’s the proofing and rising that takes up all the time. Preparing the dough comes together in under 15 minutes.
I worked my way through this recipe in three parts. First the dough, then the dry fruits I wanted, and then finally the soft dough piping for the crosses.
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Why Should You Make These Homemade Hot Cross Buns?
Well, for one you get to eat them straight out of the oven, duh! You can also generously cover them in butter without needing to toast them first, because it’ll melt into the soft fluffy layers right away.
I personally prefer my hot cross buns with heavy cream. Some day, I will pour it on top of my buns straight out of the pack. Barbaric, I know. But that’s exactly how crazy these hot cross buns drive me!
I absolutely love the subtle orange flavor alongside the dry fruits. You can have fun with your choice of dry fruits. I went with currants, raisins, dried cranberries, prunes, and dried apricots. The sweet and tart flavor combinations was honestly out of this world.
Hot Cross Buns
4
buns2
hours30
minutes18
minutesKeep your device screen on
Ingredients
- For the dough
2 cups of plain flour
1 tsp cinnamon
1 tsp allspice
2 tbsp white sugar
1 tbsp brown sugar
1 1/2 tsp instant yeast powder
1/2 cup of warm milk
1/3 cup butter or vegetable oil
1 egg beaten well
2 pinches of salt
a few drops of orange extract
dry fruits (see below)
- For the dry fruits
2 chopped dry plums
1 tbsp raisins
1 tbsp currants
1 tbsp cranberries
2 chopped dry apricots
- For the crosses
2 tbsp flour
2-4 tbsp water
1 tsp butter
- For the glaze
4 tbsp milk
1 tbsp caster sugar
a few drops of vanilla or orange extract
Directions
- For the dough
- In a large bowl, mix all of your dough’s dry ingredients and mix well to combine.
- In a separate bowl, break your egg and whisk well. Add your butter/oil and continue whisking until well combined.
- Heat up your milk gently on a low flame making sure it only gets lukewarm. If your milk is too hot, it will kill the yeast.
- While the milk heats, wash and cut your dry fruits and set aside.
- Now to your flour mixture, add in the whisked egg and butter, followed with the milk.
- Add the milk and knead well until you have a sticky dough.
- Now to your dough, add the dry fruits and knead them into the dough making sure not to overknead.
- Cover your dough with a damp cloth or cling film and place in a warm place for at least an hour to allow the yeast to work until the dough has doubled in size.
- Combine all of your ingredients for the crosses together. You want to achieve a consistency similar to glue but not too thin so the crosses hold their shape after being piped.
- Once your dough has doubled in size, punch it down so it released the air and divide into four parts.
- Carefully shape each part into a ball and place in a greased baking pan. You can also use parchment paper if you don’t want to grease the pan.
- Once your buns are shaped and ready, cover them and set aside for a second proofing session.
- Preheat your oven to 180°C or 150° on a convection setting.
- After your buns have doubled in size, they are ready for the crosses.
- In a piping bag, add your crosses’ flour mixture. Carefully pipe crosses across your buns.
- Place your buns in the oven and bake for 15-18 minutes. You’ll know your buns are ready when you can knock on them and hear a hollow sound.
- Prepare your glaze and using a pastry brush, generously glaze the tops of your buns as soon as you remove them from the oven. This will create a beautiful glossy layer on top.
- Allow your buns to cool a little and enjoy them with tea, jam, butter, cream or all on their own.
