Ingredients
Bun Dough
- 9 grams dried yeast
- 110 grams caster sugar
- 700 grams bakers flour
- 375 mL milk
- 2 teaspoons cinnamon
- 2 teaspoons mixed spice
- ½ teaspoon salt
- 210 grams sultanas
- 1 orange, zest only
- 50 grams butter, at room temperature
- 1 egg
Cross Batter
- 75 grams flour
- 75 mL water
Bun Glaze
- 1 tablespoon jam
- 2 teaspoons water
Instructions
Preparing the Hot Cross Buns
- In the bowl of a stand mixer, add the flour, yeast, sugar, spices, orange zest, sultanas, egg and salt. Add the butter and milk.
- Using a dough hook attachment, mix the dough until a smooth elastic dough has formed. With the dough formed, kneed the dough for approximately 10 minutes.
- Leave the dough in the bowl, covering it with a tea towel, and allow it to rise in a warm, draft-free area. Let it double in size, which typically takes about 1 hour.
Forming the Dough into Balls
- Line a tray with baking paper.
- Remove the dough from the bowl and transfer it to a lightly floured surface. Divide the dough into 12 pieces of equal size and roll each piece into a ball shape.
- Place the balls on to the prepared tray and then place the tray in the oven. Add a bowl of hot water, close the oven door and leave to stand for 45 minutes.
- Remove the buns from the oven and then preheat the oven to 180 °C.
Adding the Bun Crosses
- Mix the flour and water together to make a thick runny paste. Transfer the paste to a piping bag.
- Pipe crosses onto the buns.
Glazing the Hot Cross Buns
- Bake the buns in the preheated oven for 21 minutes, until they are golden brown in color.
- Transfer the cooked buns to a wire rack to cool.
- Place the jam and water in a small bowl, microwave for 30 seconds and then stir to combine.
- While still warm, brush the buns with the jam mixture. Allow the buns to cool before serving.
As the sun-kissed days of summer slowly give way to the crisp, golden hues of autumn, there’s a familiar aroma that wafts through Australian kitchens, signaling the arrival of a beloved seasonal delight: hot cross buns. In every corner bakery and grocery store, these spiced, fruit-studded buns emerge, heralding the approach of Easter and the cooler months ahead. But hot cross buns are more than just a tasty treat—they’re a cherished tradition, a symbol of community, and a comforting reminder of home.
Preparing the Bun Dough
In the bowl of a stand mixer, combine flour, yeast, sugar, spices, orange zest, sultanas, egg, and salt. Pour in the butter and milk. Utilizing the dough hook attachment, mix the ingredients until they form a smooth, elastic dough. Once the dough is formed, knead it for approximately 10 minutes to ensure proper consistency. If your dough is sticky, you may need to add a small additional amount of flour.
Cover the bowl with a tea towel and leave the dough to rise in a warm, draft-free area. Allow it to double in size, which typically takes about 1 hour, ensuring a beautifully fluffy texture for your hot cross buns.
If your mixing the dough with an electric mixer – stop the mixing every 2 minutes and let stand for a minute. This will help to prevent your mixer motor from overheating.
Forming the Hot Cross Buns
Start by preparing a baking tray by lining it with baking paper. Take the dough and punch it flat before transferring it to a lightly floured surface. You can either roll the dough into a log and cut it 12 equals portions or use a scale to weigh out dough balls of roughly 120 grams each.
Working with 1 ball of dough at a time, roll into a rough ball shape and then take the edges and gather them together in the middle.
Flip the ball dough over so that the smooth side is up and then use the edge of your hands to shape it into a ball shape. Place the ball smooth side up on the tray. Repeat the process with the remaining dough, lining them up in a 3 x 4 pattern.
Place a container of boiling water in the oven (not turned on) and then add the tray of dough balls next to the water. The hot water will help proof the bun dough, helping them to rise. Leave the dough to rise for 30 minutes. Remove the tray of dough from the oven and then preheat the oven to 180 °C.
Adding the Bun Crosses
Mix flour and water together to form a thick but runny paste. Transfer the mixture to a piping bag fitted with a small nozzle and then pipe crosses onto the top of each bun. Go slow when piping the crosses, to allow the paste to hug the sides of each bun.
You could also use a ziplock bag instead of a piping bag. Simply add the paste, seal and then snip a corner to pipe.
Baking the Hot Cross Buns
Place the hot cross buns in the preheated oven and bake for approximately 21 minutes, until golden brown in color.
While the buns are in the oven, take a small bowl and combine jam with water. Microwave the mixture for 30 seconds, then stir it to create a glaze. Note that apricot jam is recommended for the glaze as its flavor is subtly complementary, but feel free to use any jam you prefer.
When the hot cross buns come out of the oven, transfer them to a wire rack and then brush with the glaze mixture while warm. Serve warm with lashings of butter; they’re perfect for breakfast, brunch, or as a sweet snack with a cup of tea or coffee.
Store any leftover buns in an airtight container. They will stay fresh for up to 2 days.
