This Easy Hot Cross Buns recipe is seriously the best!
There is something about the smell of freshly baked Hot Cross Buns that I find irresistible and after being tempted too many times at the supermarket, yesterday I decided it was finally time to make our first batch for the year.
I’ve only been baking my own Hot Cross Buns for the past three years after a very unfortunate incident back in my Year 8 Home Economics class when I used salt instead of sugar in my buns – you can just imagine how that turned out. However once you’ve tasted a properly made Hot Cross Bun, you are instantly hooked and will want to keep making them again and again. I’m always a little scared whenever I bake with yeast, but thankfully this is an easy Hot Cross Buns recipe and to date I have not had any major fails – touch wood. I like to glaze these with a mixture of Apricot Jam and Water as I think it gives it just a little bit of an extra kick, however you can certainly use a simple sugar glaze instead.
How to Make Hot Cross Buns:
- Once you’ve combined all of your ingredients, it’s time to knead your dough and then let it rest until it’s doubled in size.
- Then, divide the dough into 12 even sized balls and place onto a baking tray to let them rise again.
- Once your buns have risen, make the paste for the ‘crosses’ and pipe.
- When your Hot Cross Buns come out of the oven, brush them with the Apricot Glaze and let them cool before enjoying.
Tips for Making Hot Cross Buns:
- The time it takes for your dough to rise will be impacted by the temperature of the room. In cooler climates, it will take longer for your dough to rise.
- You can use other dried fruit for this recipe or alternatively you could also try this Fruitless Hot Cross Bun recipe.
- These Hot Cross Buns are best enjoyed within 2 – 3 days of baking.
- This recipe is freezer friendly.
For something a little bit decadent, make sure you check out this Chocolate Brioche Hot Cross Bun Pudding Recipe!
Easy Hot Cross Buns
- 1 tbsp active dry yeast
- 1/2 cup caster sugar 115g
- 1 & 1/2 cups lukewarm milk 375g
- 4 & 1/4 cups plain flour 640g
- 2 tbsp bread improver
- 2 tsp mixed spice
- 2 tsp cinnamon
- 50 grams butter melted
- 1 egg
- 1 cup raisins 150g
- 1/2 cup currants 50g
For the Crosses
- 1/2 cup plain flour
- 1/3 cup water
- 2 tbsp apricot jam
- 2 tbsp water
- Lightly oil a large bowl and set aside until needed.
- Line a large baking tray with baking paper and set aside until needed.
- Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
- In a large bowl, add the flour, bread improver, mixed spice and cinnamon, egg, butter, raisins and currants, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms - don't worry, it will be sticky.
- Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
- Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
- Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
- Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
- While the dough is rising, preheat your oven to 200 degrees.
- In a small bowl, combine the extra plain flour and water until smooth and place into a piping bag.
- Once the buns have again risen, pipe crosses onto them before placing the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
- To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
- Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
Hot Cross Buns Thermomix Instructions
1. Place the yeast, 2 teaspoons of the sugar and all of the milk into your Thermomix bowl and cook for 2 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.
2. Lightly oil a large bowl and set aside until needed.
3. Line a large baking tray with baking paper and also set aside until needed.
4. Add the flour, bread improver, mixed spice, cinnamon, egg, butter and remaining sugar into the Thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.
5. Add the raisins and currants to the bowl and combine for 3 minutes using the kneading function.
Follow instructions as above from step 6.
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