Hot Cross Buns
This recipe uses a bread-making technique known as tangzhong (a simple cooked flour and milk paste), which helps produce exceptionally soft and fluffy buns that stay fresh for a couple of days.
Hot cross buns should be generously spiced, so it’s worth checking that your spices are fresh. I tend to buy whole spices and grind them as needed for the best flavour.
I’ve included mixed peel in this recipe as I enjoy it in a hot cross bun, but I know it’s not for everyone — feel free to leave it out if you prefer.
Makes 12 buns
Ingredients
Tangzhong Slurry
50g strong flour
230ml full cream milk
Bun Dough
475g strong flour
180ml full cream milk
40g caster sugar
2¼ tsp (1 sachet) dried instant yeast
2 tsp ground allspice
2 tsp ground cinnamon
2 tsp mixed spice
260g sultanas
90g mixed peel (optional)
Finely grated zest of 1 orange
75g unsalted butter, melted
1 egg
½ tsp salt
Cross Paste
60g plain (or strong) flour
50–80ml water
Glaze
55g caster sugar
¼ tsp ground allspice
60ml water
Method
1. Make the tangzhong slurry by whisking the flour and milk together in a medium saucepan. Cook over medium heat, stirring constantly, until a thick paste forms.
2. Transfer the slurry to a large bowl. Add the remaining dough ingredients, adding the egg last so it doesn’t come into contact with the hot mixture and begin to cook. Mix everything together until combined.
3. Knead the dough. If using an electric mixer with a dough hook, knead for 7–10 minutes. If kneading by hand, work the dough on a lightly floured bench for about 15 minutes. It will start out quite sticky but will become more manageable as it develops.
4. Place the dough in a lightly greased bowl, cover, and leave to rise until doubled in size (about 40 minutes to 1 hour, depending on the warmth of your kitchen).
5. Turn the dough out onto a clean bench and divide into 12 equal portions. Shape each into a ball, giving them a gentle knead. Place on a lined baking tray with a little space between each. Cover loosely with a tea towel and leave to rise again until puffed and nearly doubled.
6. Preheat the oven to 220°C.
7. Make the cross paste by mixing the flour with enough water to form a smooth, pipeable paste. Transfer to a small piping bag.
8. Pipe crosses over the buns once they have risen.
9. Bake for 9 minutes, then reduce the oven temperature to 200°C and bake for a further 9 minutes, or until golden.
10. While the buns are baking, make the glaze by placing all the ingredients in a small saucepan and simmering gently for a few minutes until slightly thickened.
11. Brush the warm buns with the glaze as soon as they come out of the oven, then transfer to a wire rack to cool.
