Name: Hot Cross Buns Recipe
Ingredients: 500g Strong Bread Flour: This is the foundation of our buns, providing the necessary gluten structure for a light and airy yet chewy texture. Strong bread flour, with its higher protein content, is essential for developing the elasticity needed for a good rise and a satisfying chew. If you can’t find strong bread flour, you can use all-purpose flour, but the texture may be slightly less chewy. For best results, always opt for bread flour.; 7g Dried Active Yeast (or 14g Fresh Yeast): Yeast is the magic ingredient that makes our dough rise and become light and fluffy. Dried active yeast needs to be activated in warm liquid before being added to the dry ingredients, while fresh yeast can be crumbled directly into the mixture. Ensure your yeast is fresh for optimal rising power; expired yeast may result in flat, dense buns. If using instant yeast, you can typically add it directly to the dry ingredients without proofing, but checking the package instructions is always recommended.; 300ml Warm Milk: Warm milk provides the liquid base for our dough and helps activate the yeast. The warmth is crucial – it should be lukewarm, around 100-110°F (38-43°C). Milk that is too hot can kill the yeast, while milk that is too cold will not activate it effectively, leading to a dough that doesn’t rise properly. Full-fat milk contributes to a richer flavor, but semi-skimmed or even plant-based milk alternatives like almond or oat milk can be used, though they might slightly alter the final texture and flavor.; 75g Caster Sugar: Sugar not only sweetens the buns but also feeds the yeast, aiding in the fermentation process and contributing to a better rise. Caster sugar, with its fine granules, dissolves easily into the dough, ensuring even sweetness throughout. Granulated sugar can be used as a substitute, but make sure it is well dissolved in the warm milk before adding to the dry ingredients.; 75g Unsalted Butter, Melted and Cooled: Melted butter adds richness, tenderness, and flavor to the dough. Unsalted butter is preferred to control the salt content of the recipe. Make sure the butter is melted and then cooled slightly before adding it to the dough. Hot butter can cook the yeast and hinder the rising process.; 1 Large Egg: An egg adds richness, color, and structure to the dough. It also contributes to the soft, tender crumb of the buns. Use a large egg at room temperature for best incorporation into the dough.; 1 Teaspoon Salt: Salt is a crucial ingredient in bread making. It controls the yeast activity, enhances the flavor, and strengthens the gluten structure. Don’t skip the salt – it’s essential for balancing the sweetness and developing a well-rounded flavor profile.; 1 Tablespoon Mixed Spice: Mixed spice is a blend of warm spices, typically including cinnamon, nutmeg, cloves, and allspice. It’s what gives Hot Cross Buns their signature spicy aroma and flavor. You can find pre-mixed spice blends in most supermarkets, or you can create your own blend if you prefer. Adjust the amount to your taste preference – some prefer a more pronounced spice flavor, while others prefer a milder hint.; 1 Teaspoon Ground Cinnamon: Cinnamon is a key component of the spice blend, adding warmth and sweetness. Using ground cinnamon ensures it is evenly distributed throughout the dough.; 75g Currants: Currants are small, dried berries with a slightly tart and chewy texture. They provide a burst of fruity flavor and a delightful chewiness in the buns. Soaking them in warm water or rum for a short time before adding them to the dough can plump them up and make them even juicier.; 75g Raisins: Raisins, like currants, add sweetness and chewiness to the buns. They are larger and sweeter than currants, providing a different texture and flavor profile. Golden raisins can also be used for a slightly different flavor dimension.; 50g Plain Flour: Plain flour (all-purpose flour) is used to make the paste for the crosses. It creates a smooth, pliable paste that holds its shape during baking.; 50ml Water: Water is mixed with the plain flour to create the cross paste. Add water gradually until you achieve a smooth, pipeable consistency.; 2 Tablespoons Apricot Jam: Apricot jam is traditionally used for glazing Hot Cross Buns, giving them a beautiful shine and a subtle fruity sweetness. Smooth apricot jam is preferred; if using a chunky jam, strain it to remove any fruit pieces.; 1 Tablespoon Water: Water is used to thin the apricot jam, making it easier to brush over the warm buns and achieve an even, glossy glaze.

Ingredients

Scale

For the Dough:

500g Strong Bread Flour: This is the foundation of our buns, providing the necessary gluten structure for a light and airy yet chewy texture. Strong bread flour, with its higher protein content, is essential for developing the elasticity needed for a good rise and a satisfying chew. If you can’t find strong bread flour, you can use all-purpose flour, but the texture may be slightly less chewy. For best results, always opt for bread flour.

7g Dried Active Yeast (or 14g Fresh Yeast): Yeast is the magic ingredient that makes our dough rise and become light and fluffy. Dried active yeast needs to be activated in warm liquid before being added to the dry ingredients, while fresh yeast can be crumbled directly into the mixture. Ensure your yeast is fresh for optimal rising power; expired yeast may result in flat, dense buns. If using instant yeast, you can typically add it directly to the dry ingredients without proofing, but checking the package instructions is always recommended.

300ml Warm Milk: Warm milk provides the liquid base for our dough and helps activate the yeast. The warmth is crucial – it should be lukewarm, around 100-110°F (38-43°C). Milk that is too hot can kill the yeast, while milk that is too cold will not activate it effectively, leading to a dough that doesn’t rise properly. Full-fat milk contributes to a richer flavor, but semi-skimmed or even plant-based milk alternatives like almond or oat milk can be used, though they might slightly alter the final texture and flavor.

75g Caster Sugar: Sugar not only sweetens the buns but also feeds the yeast, aiding in the fermentation process and contributing to a better rise. Caster sugar, with its fine granules, dissolves easily into the dough, ensuring even sweetness throughout. Granulated sugar can be used as a substitute, but make sure it is well dissolved in the warm milk before adding to the dry ingredients.

75g Unsalted Butter, Melted and Cooled: Melted butter adds richness, tenderness, and flavor to the dough. Unsalted butter is preferred to control the salt content of the recipe. Make sure the butter is melted and then cooled slightly before adding it to the dough. Hot butter can cook the yeast and hinder the rising process.

1 Large Egg: An egg adds richness, color, and structure to the dough. It also contributes to the soft, tender crumb of the buns. Use a large egg at room temperature for best incorporation into the dough.

1 Teaspoon Salt: Salt is a crucial ingredient in bread making. It controls the yeast activity, enhances the flavor, and strengthens the gluten structure. Don’t skip the salt – it’s essential for balancing the sweetness and developing a well-rounded flavor profile.

For the Spices and Dried Fruit:

1 Tablespoon Mixed Spice: Mixed spice is a blend of warm spices, typically including cinnamon, nutmeg, cloves, and allspice. It’s what gives Hot Cross Buns their signature spicy aroma and flavor. You can find pre-mixed spice blends in most supermarkets, or you can create your own blend if you prefer. Adjust the amount to your taste preference – some prefer a more pronounced spice flavor, while others prefer a milder hint.

1 Teaspoon Ground Cinnamon: Cinnamon is a key component of the spice blend, adding warmth and sweetness. Using ground cinnamon ensures it is evenly distributed throughout the dough.

75g Currants: Currants are small, dried berries with a slightly tart and chewy texture. They provide a burst of fruity flavor and a delightful chewiness in the buns. Soaking them in warm water or rum for a short time before adding them to the dough can plump them up and make them even juicier.

75g Raisins: Raisins, like currants, add sweetness and chewiness to the buns. They are larger and sweeter than currants, providing a different texture and flavor profile. Golden raisins can also be used for a slightly different flavor dimension.

For the Crosses:

50g Plain Flour: Plain flour (all-purpose flour) is used to make the paste for the crosses. It creates a smooth, pliable paste that holds its shape during baking.

50ml Water: Water is mixed with the plain flour to create the cross paste. Add water gradually until you achieve a smooth, pipeable consistency.

For the Glaze:

2 Tablespoons Apricot Jam: Apricot jam is traditionally used for glazing Hot Cross Buns, giving them a beautiful shine and a subtle fruity sweetness. Smooth apricot jam is preferred; if using a chunky jam, strain it to remove any fruit pieces.

1 Tablespoon Water: Water is used to thin the apricot jam, making it easier to brush over the warm buns and achieve an even, glossy glaze.

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Instructions

Step 1: Activate the Yeast

Warm the Milk: Gently warm the milk in a saucepan or microwave until it is lukewarm, around 100-110°F (38-43°C). This temperature is ideal for yeast activation. Too hot, and you risk killing the yeast; too cold, and it won’t activate properly. You should be able to comfortably hold your finger in the milk for a few seconds.

Combine Yeast and Milk: In a large mixing bowl (or the bowl of your stand mixer), pour the warm milk. Sprinkle the dried active yeast over the warm milk. If using fresh yeast, crumble it into the milk.

Add Sugar (Partially): Add about a tablespoon of the caster sugar to the milk and yeast mixture. The sugar provides food for the yeast and helps kickstart the activation process.

Let it Stand: Leave the mixture to stand for 5-10 minutes, or until you see a frothy or foamy layer forming on top. This indicates that the yeast is active and ready to use. If no froth appears after 10 minutes, your yeast might be inactive, and you may need to start again with fresh yeast.

Step 2: Make the Dough

Combine Dry Ingredients: In a separate large bowl, sift together the strong bread flour, remaining caster sugar, salt, mixed spice, and ground cinnamon. Sifting helps to aerate the flour and remove any lumps, resulting in a smoother dough. Make a well in the center of the dry ingredients.

Add Wet Ingredients: Pour the activated yeast mixture into the well in the dry ingredients. Add the melted and cooled butter and the egg.

Mix to Combine: Using a wooden spoon or the dough hook attachment of your stand mixer, begin to mix the ingredients together. Start slowly, gradually incorporating the dry ingredients into the wet ingredients until a shaggy dough forms.

Knead the Dough:
- By Hand: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, elastic, and less sticky. Kneading develops the gluten in the flour, which is essential for the texture of the buns. Use a push-turn-fold motion, pushing the dough away from you with the heel of your hand, turning it, folding it over, and repeating.
- Using a Stand Mixer: Attach the dough hook to your stand mixer and knead on medium-low speed for 6-8 minutes, or until the dough is smooth and elastic and pulls away from the sides of the bowl.

Incorporate Dried Fruit: Once the dough is kneaded, add the currants and raisins. Knead for another minute or two to evenly distribute the dried fruit throughout the dough. If kneading by hand, this might be slightly sticky; just keep kneading until the fruit is incorporated.

Step 3: First Rise (Bulk Fermentation)

First Rise: Place the kneaded dough in a lightly oiled large bowl. Turn the dough to coat it lightly with oil. This prevents the dough from drying out during the rising process.

Cover and Proof: Cover the bowl with plastic wrap or a clean, damp kitchen towel. Place the bowl in a warm, draft-free place. A warm oven (turned off) or a warm spot in your kitchen is ideal.

Let it Rise: Let the dough rise for 1-1.5 hours, or until it has doubled in size. This first rise, also known as bulk fermentation, is crucial for developing flavor and texture. The time may vary depending on the warmth of your environment; in warmer conditions, it will rise faster.

Step 4: Shape the Buns and Second Rise (Proofing)

Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. This process redistributes the yeast and prepares the dough for shaping.

Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions, approximately 75-80g each. Using a kitchen scale ensures uniform buns that bake evenly.

Shape into Buns: Gently shape each portion of dough into a smooth, round bun. Tuck the edges underneath to create a tight surface. This helps create a uniform shape and smooth top.

Arrange on Baking Tray: Place the shaped buns onto a large baking tray lined with parchment paper or baking mat, leaving some space between each bun to allow for expansion during the second rise and baking. Typically, a 3×4 arrangement on a large tray works well.

Second Rise (Proofing): Cover the baking tray loosely with plastic wrap or a clean, damp kitchen towel. Place the tray in a warm, draft-free place and let the buns rise for another 45-60 minutes, or until they have almost doubled in size and are puffy. This second rise, known as proofing, is essential for achieving light and airy buns.

Step 5: Make and Pipe the Crosses

Prepare Cross Paste: While the buns are proofing, prepare the cross paste. In a small bowl, mix together the plain flour and water. Start with a little water and gradually add more until you have a smooth, thick paste that is pipeable but not too runny. It should be similar to the consistency of toothpaste.

Fill Piping Bag: Spoon the cross paste into a piping bag fitted with a small round nozzle (or you can use a zip-top bag with a small corner snipped off).

Pipe the Crosses: Gently pipe a line of the cross paste down the center of each row of buns, and then pipe another line across the center of each column, forming crosses on top of each bun. Work steadily and apply even pressure to create neat crosses.

Step 6: Bake the Buns

Preheat Oven: Preheat your oven to 400°F (200°C).

Bake: Place the baking tray with the buns in the preheated oven. Bake for 15-20 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. The baking time may vary slightly depending on your oven, so keep an eye on them.

Cool Slightly: Once baked, remove the buns from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool slightly further.

Step 7: Glaze the Buns

Prepare Glaze: While the buns are baking, prepare the apricot glaze. In a small saucepan, gently heat the apricot jam with the water over low heat. Stir until the jam is melted and smooth. You can also do this in the microwave in short bursts.

Glaze the Warm Buns: While the buns are still warm (but not too hot to handle), brush them generously with the warm apricot glaze. The glaze will give them a beautiful shine and a touch of extra sweetness.

Cool Completely (Optional): Allow the glazed Hot Cross Buns to cool slightly before serving. They are delicious warm, but also enjoyable at room temperature.

Nutrition

Serving Size: one normal portion
Calories: 250-300
Sugar: 15-20g
Sodium: 150-200mg
Fat: 8-10g
Saturated Fat: 4-5g
Carbohydrates: 40-45g
Fiber: 2-3g
Protein: 5-6g
Cholesterol: 30-40mg