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Hot cross buns recipe

Hot Cross Buns

This hot cross buns recipe will help you make soft and fluffy bakery style hot cross buns.
5 from 7 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Proofing time 2 hours 15 minutes
Total Time 2 hours 55 minutes
Course Breakfast
Cuisine British
Servings 12 Hot Cross Buns

Ingredients
  

For the bread

  • 325 g All-purpose flour (2 and ½ cup)loosely packed
  • 150 ml Whole milk (½ cup +2 tbsp)
  • 50 g Granulated sugar ¼ cup
  • 2 teaspoon Instant yeast Active dry yeast :2 ½ tsp
  • ½ teaspoon Cinnamon Powder
  • ½ teaspoon Ground all spices
  • ¾ teaspoon Salt
  • 1 Egg
  • 42.5 g Unsalted softened butter 3 tablespoon or melted butter
  • 125 g Raisins/currants/mix ¾ cup
  • 1 teaspoon Vanilla Extract
  • Zest of half of an Orange

For the cross

  • 65 g Flour ½ cup
  • 90 g Water ½ cup-2 tbsp

For Glaze

  • 2 tablespoon Apricot jam
  • 1 tablespoon warm water we can also use sugar syrup

Instructions
 

PREPARE THE DOUGH

  • Into a bowl add in all the dry ingeredients.Whisk them together and keep it aside.
  • In another bowl.add the wet ingredients and whisk them together.
  • Combine the wet and dry ingeredients together using the rear end of a wooden spoon to form a shaggy mass of dough.
  • Transfer the dough on to a clean work surface and knead the dough until you get a soft and elastic dough.
    If you are using a standmisxer,then it will be so much easier to prepare the dough.Add the dry ingredients into the bowl of wet ingredients and Knead the dough at medium speed and then high speed using the dough hook attachment.

FIRST PROOFING

  • Lightly oil a clean bowl and place the dough inside it.
    Cover it with a plastic film and let the dough sit and proof in a warm environment until it gets doubled in size.It may take 1 - 1 and half hours according to the warmth of the room.
    Add the soaked and drained raisins into the dough and mix them together so that raisins are evenely doistributed in the dough.

DIVIDE AND SHAPE THE DOUGH

  • Divide the proofed dough into 12 equal pieces.To be more precise,each piece is 62g by weight.
    Shape the pieces into round balls.
    Place them on a baking tray lined with parchment paper or onto a non stick baking tray.
    Cover them up with a plastic film and

SECOND PROOFING

  • Let the shaped dough balls sit and rise until they are doubled in size.It may take around 45 minutes.

PIPE THE CROSS

  • Mix together some flour and water fo form a thick flour batter.
    Transfer it on to a piping bag.
    Pipe cross on top of the buns

BAKE THE HOT CROSS BUNS

  • Bake @ 375 F for 10 minutes and then reduce the temperature to 350F for next 12-15 minutes.

BRUSH THE TOP WITH GLAZE

  • Add 1 tablespoon warm water into 2 tablespoon apricot jam.
    Brush the top of buns with light apricot jam.
  • Enjoy Soft and fluffy Hot Cross Buns!
Keyword Hot cross buns, hot cross buns recipe, soft hot cross bun recipe, soft hot cross buns
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