We always look forward to Easter in my home, when the smell of fresh, homemade Hot Cross Buns wafts throughout the house. The aromatic combination of warm bread and fragrant spices is absolute heaven! Easier to make than you think and with the same – if not better flavours than your local bakery. Once you go homemade, you will never go back!
HOT CROSS BUNS
Easter isn’t Easter without hot cross buns. Especially when you have access to an easy-to-follow recipe that allows you to choose between using a mixer or going in by hand. From proofing the dough, to piping the crosses, the rise of the buns in the oven and the shiny, sticky glaze – we’ll be holding your hand every step of the way. You’ll be beaming with pride, pulling these out of the oven!
HOW TO MAKE HOT CROSS BUNS
There are a handful of key ingredients you will need to achieve perfect, glossy hot cross buns: YEAST You can make homemade hot cross buns with any type of yeast – rapid rise, instant or dried. Use two packets that weigh 7g (¼-oz) each, or about 2 ¼ teaspoons each (1 ½ tablespoons in total). Even though instant or rapid rise yeast does not need to be activated before use, we still do it as a reassurance that the bread will rise. It’s a great way of testing it before hand, to make sure it is active. If yeast doesn’t froth, throw it out. It won’t work or rise. MILK Make sure your milk is warm to the touch, without burning your finger (temperature should be at 110°F or 45°C). If it’s too hot it kills the yeast. Use full fat, 2% or skim. Warm in the microwave for 1 minute, stir, then warm again for an additional 10-20 seconds. It should be warm to the touch. If it’s too hot, allow to cool slightly before proceeding with the yeast. FLOUR Bread flour is lighter and softer when compared to regular white flour. However, you can use either in this recipe.
HOW TO ACTIVATE YEAST
Place yeast, milk and 2 teaspoons of the sugar in a small bowl to activate. Set aside until frothy on top, about 3-5 minutes.
HOT CROSS BUN DOUGH
While the yeast is activating, grab a large mixing bowl and combine your dry ingredients. Create a well in the centre and pour in the yeast along with the wet ingredients. FOR A STAND MIXER (faster, easier, minimal effort required): Mix until a smooth elastic dough forms, about 5 minutes on low speed, setting 2. Add extra flour ONLY if needed. One tablespoon at a time, until the dough just pulls away from the sides of bowl (not too sticky). BY HAND (requires a little elbow grease): Lightly oil your hands (to prevent it from sticking to your fingers), and knead dough until soft and smooth (about 10 minutes). The stickier the dough, the softer your hot cross buns will be. Soft dough = better rise. The dough should pull away from the sides of the bowl while mixing, but should still be soft and slightly sticky. Dry dough means too much flour. They won’t rise as well and may bake into hard buns.
THE FIRST RISE
Once the dough is smooth and elastic, lightly oil the same mixing bowl you worked with and place the dough inside. Cover with plastic wrap and place a dry tea towel over the top to effectively create warmth and humidity. Leave in a warm place to proof for 1-2 hours, or until doubled in size. You can move it next to a warm oven or stove if you’ve been cooking, or a window with plenty of sun shining in.
SHAPE
Divide dough into 12 equal pieces. We even weighed each piece to make sure your buns come out even in size! Each piece should weigh about 4-oz. or 116-119 grams. Roll each piece into a ball. You want to hold a piece in your hand, stretch both sides down while lifting the middle upwards to create a smooth round dome, then shape into a ball and place them evenly spaced out into a lined baking pan. Make sure your baking pan is deep to allow space for your buns to rise in the oven.
THE SECOND RISE
Loosely cover with plastic wrap and let sit until they double in size one more time, about 30 minutes.
CROSSES
You need a mix of water, flour and pure vanilla extract. Make sure it’s the same consistency as a thick pancake batter, runny enough to pipe or squeeze out of your ziplock back, but thick enough to hold its shape while baking.
BAKE
Bake until the hot cross buns are a deep golden brown colour, about 25-30 minutes. The smell alone will make you salivate! HOLD ON! Not long now!
GLAZE
A sticky, glossy glaze will complete your hot cross buns! You can use jam (apricot tastes the best), marmalade, honey, maple syrup, golden syrup, agave, rice malt syrup or whatever you have on hand. Just mix with a couple teaspoons of boiling water!
‘HOT’ TIPS
Make sure your yeast is not expired. If it’s been a while since you’ve used it last, you’ll want to test it. Mix ¼ teaspoon of yeast in a bowl with a couple of tablespoons of warm water and a pinch of sugar. Let it sit in a warm, draft-free area for 5 minutes. It should begin to foam after a couple of minutes. Flour: Start with 4 ½ cups as a start to get the right consistency. It’s easier to add more but impossible to take away. Start with 4 ½ cups of flour which is just less than what you need. Then, add more in tablespoon increments. Remember, you’ll be adding more to your work bench to knead it. Less is more! Dough: You want it smooth and stretchy! Knead it enough so that when you hold it and stretch it slightly, it stays smooth and doesn’t tear. That’s the trick! Buns will not be as soft and fluffy if the dough is not needed enough.
Make sure you allow them to cool for at least 30 minutes after they come out of the oven. This enables them to continue drying from the inside out. For day old buns, warm them in the microwave for 15 seconds to get them nice and soft. If you prefer a slight crunch, cut them in half and toast them under your broiler for 3-4 minutes.
WHAT TO SERVE WITH HOT CROSS BUNS
Serve them with whipped coffee (just like a creamy Frappe), hot chocolate, or a nice big glass of milk!
MORE BREAD RECIPES
Banana Bread with Chocolate Chips Easy Soft Dinner Rolls Soft Cinnamon Rolls Chocolate Chip Hot Cross Buns Carrot Cake … Read More
