After a recipe for perfect hot cross buns?? This recipe is kid-friendly, great for lunch boxes and absolutely fool-proof!
Mega, mega squeals!! It’s almost Easter time!! If you haven’t eaten a hot cross bun (or 20!) or nibbled on a few Easter eggs yet, then there’s something very, very wrong with you (or you just have a whole heap of self-control, in which case, high five to you!).
Hot cross bun recipe variations
Now while this is a recipe for classic and traditional hot cross buns, sometimes it’s fun to try a new variety too! So if you’re looking for a variation on our traditional hot cross buns then try these ones:
- Chocolate Chip Hot Cross Buns
- Triple Chocolate Hot Cross Buns
A lunchbox recipe
Our traditional hot cross buns are very kid-friendly and make the perfect lunchbox snack. We use sultanas rather than mixed peel in this recipe as they always get the kiddy tick of approval. Pop them in your little ones lunchbox plain or add some butter and jam.
How to get dough to rise (and double in size)
Making hot cross buns can be a bit time consuming, but it’s important to give the dough enough time to ruse so that you end up with deliciously soft and fluffy buns!
Here’s a few tips to make your dough rise:
- Make sure that your yeast is in date and still active.
- Mixing warm milk with the yeast will help it to dissolve and activate. You’ll know it’s ready because it will become frothy.
- Leaving the dough in a warm place is essential for it to rise and double in size. If it’s a hot summer day, you can leave it in a bowl (covered with a tea towel) in a sunny spot. If it’s not a warm day, turn your oven on, allow it to become warm for a few minutes (but not hot!), turn it off and place the bowl with the tea towel inside. I’ve also heard of people using hot water bottles under their bowl to make their dough rise!!!
Making homemade hot cross buns really is so easy. With just a little bit of patience, you’ll have delicious fluffy buns in no time!!
For more yummy Easter recipes, check out our EASTER RECIPES EBOOK packed with 28 of our most popular recipes (available in both conventional and Thermomix versions) for just $10.00.
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Shop the conventional version here or the Thermomix version here.
Perfect Hot Cross Buns
Ingredients
- 1 tbs dry yeast
- 1 cup (250g) warm milk
- 4 cups (500g) plain flour
- 1 tsp nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup (75g) caster sugar
- 80 g butter, softened
- 1 egg, beaten
- 1/3 cup (85g) warm water
- 180 g sultanas
For the piping:
- 1/2 cup (65g) plain flour
- 100 g water
For the glaze:
- 2 tbs caster sugar
- 2 tbs water
Instructions
Conventional Method
- Add the dry yeast to the cup of warm milk and whisk together.
- Place the cup in a warm place for 15 minutes or until the mixture has become frothy.
- In a large bowl, sift the plain flour, nutmeg, cinnamon and salt.
- Add the caster sugar and mix to combine.
- Add the butter and rub together.
- Pour in the yeast mixture, the egg and the warm water.
- Sprinkle over the sultanas.
- Stir together until the mixture forms a round dough ball.
- Grease a bowl with cooking spray and place the dough ball into the bowl.
- Cover with a tea towel and leave in a warm spot to rise for 30 minutes or until doubled in size.
- Preheat oven to 220 degrees celsius (200 degrees celsius if using a fan forced oven).
- On a lightly floured board, place the dough and knead for 5 minutes.
- Divide the dough into 12 equal sized portions.
- Roll each portion into a ball.
- Place 6 balls, 1cm apart in a greased 20cm square tin.
- Place the remaining 6 balls in a separate greased 20cm square tin, 1cm apart (using 2 separate tins makes it easier to handle and allows the balls to spread).
- Set aside for a further 15 minutes to prove.
- Make the piping by sifting the flour into a bowl and adding enough water to make a paste.
- Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off.
- Bake in the oven for 15 minutes or until the buns sound hollow when tapped.
- To make the glaze, place the water and sugar into a microwave safe bowl and heat for 30 seconds. Mix until the sugar dissolves.
- Brush the tops of the buns with the glaze.
- Place the buns onto a wire rack to cool.
Thermomix Method
- Place milk and yeast into the Thermomix bowl and mix for 1 minute, Speed 1, 37 degrees.
- Add flour, salt, softened butter, sugar, egg, cinnamon, nutmeg and warm water and mix for 6 seconds, Speed 7.
- Knead for 2-3 minutes on interval speed. Add the sultanas and combine for 10 seconds, Reverse Speed 5.
- Work the dough into a ball on a lightly floured board. Place in a bowl and cover with a tea towel. Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size).
- Preheat oven to 220 degrees celsius (200 degrees celsius if using a fan forced oven).
- On a lightly floured board, place the dough and knead for a few seconds. Divide the dough into 12 equal sized portions. Roll each portion into a ball.
- Place 6 balls, 1cm apart in a greased 20cm square tin. Place the remaining 6 balls in a separate greased 20cm square tin, 1cm apart (using 2 separate tins makes it easier to handle and allows the balls to spread).
- Set aside for a further 15 minutes to prove.
- To make the piping, mix the flour and water in the Thermomix bowl for 20 seconds on Speed 4. Scrape down the sides and repeat for a further 20 seconds.
- Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off.
- Bake in the oven for 15 minutes or until the buns sound hollow when tapped.
- Meanwhile, heat the sugar and water in the Thermomix bowl for 2 minutes, Speed 4, 100 degrees.
- Brush the tops of the buns with the glaze. Place the buns onto a wire rack to cool.
Nutrition
So easy to make and very delicious too!
How much oil?
My apologies – I’ve just updated the recipe. After testing it a few more times I’ve found it’s better without the olive oil. xx
I’m sorry if I’m missing it somewhere, but how much olive oil for the piping?
My apologies Ash – I’ve just updated the recipe. xx
Hello there, if I am using fresh yeast how much would I use? Thanks in advance x
Hi Helen, 1 tbs dry yeast converts to 17g fresh yeast. xx
Hello there, I want to try these this weekend, if I am using fresh yeast how much would I use? Thanks