Perfectly Fluffy Hot Cross Buns Recipe

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
• 50 g (3.5 tablespoons) 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 tablespoons water
• 1 tablespoon apricot jam
• 2 teaspoons water

Instructions

1. 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. 2

   Add Wet Ingredients: Pour in the melted butter, warm milk, egg, sultanas, and orange zest into the dry mixture.

3. 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. 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. 5

   Check Dough Texture: The dough should be smooth and stretch without breaking. Refer to photos or video for comparison if available.

6. 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. 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. 8

   Deflate Dough: Remove cling wrap and punch down the dough to deflate the air.

9. 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. 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. 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. 12

    Preheat Oven: During the second rise, preheat the oven to 180°C (350°F).

13. 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. 14

    Pipe Crosses: Remove cling wrap from the buns and carefully pipe crosses onto the top of each bun, following the bun curves.

15. 15

    Bake the buns in the preheated oven for 22 minutes or until deep golden brown on top, which signals they are done.

16. 16

    Prepare Glaze: While baking, combine apricot jam and water in a bowl and microwave for 30 seconds, stirring to combine.

17. 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. 18

    Cool and Serve: Allow buns to cool until warm before serving for best texture and flavor.