Description
Traditional Hot Cross Buns made soft and fragrant with cinnamon, orange zest, and juicy sultanas, finished with a sticky marmalade glaze for a perfect sweet treat, ideal for Easter or any cozy occasion.
Ingredients
Dough
- 500 g (4 1/4 cups) strong bread flour
- 75 g (1/3 cup) caster (or superfine) sugar
- 1 tsp salt
- 2 1/4 tsp (1 standard sachet/7g) instant dried yeast
- 300 ml (1 1/4 cups) full-fat milk
- 60 g (1/4 cup) unsalted butter
- Zest of 1 large orange
- 1 large egg (beaten)
- 150 g (1 cup) sultanas
- 1 tsp ground cinnamon
- Olive oil (for kneading and greasing)
Paste for Crosses
- 3 heaped tbsp plain flour
- About 5 tbsp cold water
Glaze
- 3 heaped tbsp marmalade
Instructions
- Mix dry ingredients: In the bowl of a stand mixer or a large bowl, add the bread flour and sugar. Place the salt on one side of the bowl and the instant dried yeast on the opposite side to avoid direct contact between yeast and salt. Set aside.
- Warm milk mixture: In a jug, combine the full-fat milk, unsalted butter, and orange zest. Heat gently in the microwave until the butter melts and the liquid is hot but not scalding. Add this liquid mixture to the flour mixture and mix briefly using a dough hook or wooden spoon.
- Add egg and knead dough: Add the beaten egg to the mixture and mix again. Knead the dough with the dough hook for 5 minutes in the stand mixer, or knead by hand on an oiled surface for 5-10 minutes until smooth and elastic.
- Incorporate sultanas and cinnamon: Add the sultanas and sprinkle the ground cinnamon over the dough. Mix for an additional minute to evenly distribute these ingredients throughout the dough.
- First prove: Form the dough into a ball and place it in a lightly greased bowl. Cover with clingfilm and leave to prove in a warm area for 1-2 hours, or until doubled in size.
- Divide dough: After proving, divide the dough into 19 equal portions, approximately 55 g each. Weigh if desired to ensure uniformity.
- Shape and second prove: Shape each portion into a smooth ball. Arrange the balls on a baking tray lined with parchment paper, spacing about 1 cm apart in a pattern forming two rough circles with a central bun. Place the tray inside a carrier bag to retain moisture and proof for a final hour.
- Prepare paste for crosses: Preheat the oven to 200°C (400°F) fan setting. In a bowl, mix the plain flour with about 5 tablespoons of cold water using a fork to create a paste similar to wallpaper paste in consistency. Adjust flour or water as needed.
- Pipe crosses and bake: Transfer the paste into a piping bag or a plastic sandwich bag with a small hole in the corner. Pipe crosses over the top of each bun. Bake in the preheated oven for 20 minutes until golden and cooked through.
- Glaze buns: Remove the hot buns from the oven. Heat the marmalade gently in a small pan or microwave until runny, optionally sieving to remove lumps. Brush the glaze liberally over the tops and sides of the buns while still warm to keep them soft and shiny.
- Serve: Enjoy the hot cross buns fresh, or toasted lightly on the inside (to avoid burning the glaze) with butter spread on top for added richness.
Notes
- Ensure the milk mixture is warm but not too hot when adding to the yeast to prevent killing the yeast.
- Do not over-flour the kneading surface to avoid tough buns; use olive oil instead.
- Proofing in a carrier bag helps maintain humidity and encourages a good rise.
- For lump-free glaze, sieving marmalade is recommended but optional.
- Toast buns carefully as the marmalade glaze can burn quickly.
- These buns keep well for 2-3 days when stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
