Soft Hot Cross Buns

Soft Hot Cross Buns


DifficultyBeginnerMakes18 Servings

Look no further for the best soft hot cross buns recipe. I make hot cross buns every year and always tweak the recipe slightly, but this year I finally mastered the best hot cross bun recipe! 

My secret is to soak the raisins with sugar, orange peel and an earl grey teabag (!) before adding them to the dough. It gives the buns an extra kick of flavour.

I prefer mine served with lashings of butter, but I know some people like them with cream cheese frosting! This recipe from my cinnamon rolls would be a great one to try.

Check out the video to see how to make hot cross buns and follow the step-by-step guide for this traditional hot cross buns recipe.

Looking for more bread recipes? Try my Italian Focaccia and my Homemade Burger Buns.

 


 


 

Ingredients


For the Dough
 710 g Strong White Flour
 205 g Whole Milk
 205 g Water
 21 g Instant Yeast
 85 g Whole Egg
 65 g Sugar
 11 g Salt
 70 g Unsalted Butter, Soft
 Zest of 3 Oranges
 5 g Cinnamon
 3 g Nutmeg
 2 g Ground Cloves
 1 Vanilla Pod
 115 g Mixed Peel
For the Soaked Raisins
 280 g Raisins
 320 g Water
 120 g Light Brown Sugar
 1 Orange Peel
 1 Earl Grey Tea Bag
For the Cross
 100 g Plain Flour
 80 g Water
 20 g Milk
 10 g Oil
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Method


Soaked Raisins
1

Add all the ingredients to a saucepan and bring the water to a boil. Pour the mixture into a container and chill for an hour or ideally overnight.

Dough
2

To a stand mixer, add all the ingredients except the butter and mixed peel, and knead on a medium speed for 3 minutes.

3

After 3 minutes, add the soft butter and knead for another 5 minutes (until the dough passes the window pane test)

4

Next, drain the soaked raisins (saving the liquid) and add them to the dough along with the mixed peel. It might not incorporate so well in a stand mixer, so tip it out onto the work surface and knead it in with your hands.

5

Add the dough to a bowl, cover it with cling film and proof for 1 hour.

6

Once proofed, cut the dough into 105g pieces, then shape each piece into a tight ball and place them onto a lined tray. Proof for another hour.

Cross
7

Whilst your buns are proofing, whisk the cross ingredients together and add them to a piping bag.

8

Once the buns have proofed, pipe a thin cross (or whatever design you'd like!) of flour paste over the top then bake at 185C/365F fan assisted for around 22 minutes or until golden brown.

9

Once baked, paint the raisin sugar syrup all over the buns while warm then let them cool completely. These are best served within 48 hours and stored at room temperature.

Ingredients

For the Dough
 710 g Strong White Flour
 205 g Whole Milk
 205 g Water
 21 g Instant Yeast
 85 g Whole Egg
 65 g Sugar
 11 g Salt
 70 g Unsalted Butter, Soft
 Zest of 3 Oranges
 5 g Cinnamon
 3 g Nutmeg
 2 g Ground Cloves
 1 Vanilla Pod
 115 g Mixed Peel
For the Soaked Raisins
 280 g Raisins
 320 g Water
 120 g Light Brown Sugar
 1 Orange Peel
 1 Earl Grey Tea Bag
For the Cross
 100 g Plain Flour
 80 g Water
 20 g Milk
 10 g Oil
Shop the equipment

Directions

Soaked Raisins
1

Add all the ingredients to a saucepan and bring the water to a boil. Pour the mixture into a container and chill for an hour or ideally overnight.

Dough
2

To a stand mixer, add all the ingredients except the butter and mixed peel, and knead on a medium speed for 3 minutes.

3

After 3 minutes, add the soft butter and knead for another 5 minutes (until the dough passes the window pane test)

4

Next, drain the soaked raisins (saving the liquid) and add them to the dough along with the mixed peel. It might not incorporate so well in a stand mixer, so tip it out onto the work surface and knead it in with your hands.

5

Add the dough to a bowl, cover it with cling film and proof for 1 hour.

6

Once proofed, cut the dough into 105g pieces, then shape each piece into a tight ball and place them onto a lined tray. Proof for another hour.

Cross
7

Whilst your buns are proofing, whisk the cross ingredients together and add them to a piping bag.

8

Once the buns have proofed, pipe a thin cross (or whatever design you'd like!) of flour paste over the top then bake at 185C/365F fan assisted for around 22 minutes or until golden brown.

9

Once baked, paint the raisin sugar syrup all over the buns while warm then let them cool completely. These are best served within 48 hours and stored at room temperature.

Soft Hot Cross Buns