Soft and fluffy hot cross buns are what most people look for every year, not only because it is one of the symbol or tradition in Easter celebration, but also because of the taste. Traditionally, hot cross buns are eaten on Good Friday as the cross is the symbol of crucifixion of Jesus, while the spices contained in the bun implying the spices used to embalm Jesus at his burial day which we call Good Friday or Holy Friday.
Nowadays in Australia chocolate chip hot cross buns became very popular and there are many bakeries selling them. Cinnamon and nutmeg are still added to the chocolate chip buns, but raisins or currants are replaced with chocolate chips.
Lets bake our own fresh from the oven hot cross buns. It is easy and fun. Try the recipe I have provided below and follow it thoroughly to get the outcome like on the first and last pictures of this page.
Hot cross buns ingredients:
Ingredients for Tangzhong/water roux:
- 3 tbsp plain flour
- 125 ml water
Mix the ingredients above well until there are no more lumps in a small sauce pan, then heat it over medium heat. Stir well until it reached paste-like consistency. Move this tangzhong paste into a bowl and wrap it directly on the paste so it won’t get dry. Then let it cool down.
Ingredient for the dough:
- 20 g fresh yeast or 2 tsp instant yeast
- 1 tbsp sugar
- 250 ml lukewarm milk
- 475 g bread flour or high protein flour
- 70 g sugar
- 1 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- tangzhong paste
- 1 large egg
- 1 tsp salt
- 75 g soften butter
- 110 g sultanas/raisins
Ingredients for the cross:
- 3 tbsp plain flour
- 3 tbsp water
- 1/2 tbsp vegetable oil
Ingredients for egg wash (mix it well):
- 1 egg
- 1 tsp milk
How to make hot cross buns:
- In a big mug or bowl, mix together lukewarm milk, sugar and yeast. Stir it well and let it stand for 10 minutes to activate the yeast.
- After that, mix flour, sugar, cinnamon powder and nutmeg powder in a large mixing bowl.
- Add yeast mixture, egg and tangzhong paste into the mixing bowl. Knead the mixture with a mixer for 5 minutes (longer, if knead by hand).
- Then add salt and soften butter, mix and knead the dough until smooth and elastic (5 to 10 minutes using mixer).
- Mix dough with sultanas/raisins until well-combined. Cover it with cling wrap or warm damp cloth. Let it rise until double in size, or about 1 hour.
- Punch down the dough, then divide into 12 equal pieces. Form 12 round doughs and arrange them on a paper-lined baking tray as the picture above or give a little more space between them to expand. Let it stand for about 10-15 minutes.
- Preheat oven to 200 Celsius.
- Brush egg’s mixture (egg wash) gently on the doughs.
- Mix well all the ingredients for the cross in a small bowl (mixture shouldn’t be runny, add more flour if needed). Pour the mixture in a piping bag with a round hole on the tip. Pipe a long line across each row of the buns, then repeat it in the other direction, in order to create crosses.
- Put the buns in the oven and bake it for 5 minutes, then lower the temperature to 180 Celsius. Let it bake for another 15-20 minutes, or until golden brown.
- Remove buns from the oven, brush the surface with butter or margarin, so they look shiny.