Hot Cross Bun

A simple and traditional homemade hot cross bun recipe that makes the softest and fluffiest buns.. plus they taste even better than the store-bought version!

5 from 48 votes

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Course: Breakfast

Cuisine: Easter

Prep Time: 30

Cook Time: 15

Proving (rising) Time: 45

Total Time: 1 30

Servings: serves

Calories: 471kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix (optional)
Oven

Ingredients

1 tbs dried yeast
1 cup (250g) warm milk full fat/full cream
4 cups (600g) plain flour
1 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp salt
⅓ cup (80g) caster sugar
80 g butter softened
1 egg lightly beaten
⅓ cup (85g) warm water
180 g sultanas see notes

For the piping:

½ cup (75g) plain flour
100 g water

For the glaze:

2 tbs caster sugar
2 tbs water

Metric - US Customary

Instructions

Conventional Method

Add the dried yeast to the 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 together the plain flour, nutmeg, cinnamon, salt and caster sugar.
Add the butter and rub together until the mixture resembles fine breadcrumbs.
Pour in the milk/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 (see notes).
Preheat oven to 200 degrees celsius (fan-forced).
On a lightly floured board, place the dough and knead for 5 minutes.
Divide the dough into 12 equal sized portions and roll each portion into a ball.
Place the balls (1cm apart) in a greased 20cm X 30cm baking tin. 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/Kneading function. 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). See notes.
Preheat oven to 200 degrees celsius (fan-forced).
On a lightly floured board, place the dough and knead into a ball. Divide the dough into 12 equal sized portions. Roll each portion into a ball.
Place the balls (1cm apart) in a greased 20cm X 30cm baking tin. 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.

Notes

RECIPE NOTES & TIPS

Tips for proving the dough:

To prove the dough, place it into a lightly greased bowl and set the bowl in a warm spot and cover with a tea towel. Warm places can include:

a sunny spot in the house
heat an oven on low temperature and then turn off – allow the oven to cool until only just warm and place the bowl inside
pour boiling water into the bowl and leave for 5 minutes – drain the bowl, grease lightly and place the dough inside
place the bowl on top of a hot water bottle
place the bowl near a warm heater

Tips for piping crosses:

make sure the piping mixture is easy to pipe but not runny. Add extra plain flour if the mixture is too runny.
Place the mixture into a piping bag with a narrow piping tip.
If you don’t have a piping bag, place the mixture into a plastic sealable bag (like a glad bag) and cut a tiny hole in one corner. Squeeze the plastic bag to pipe the crosses onto the buns.

Extra tips:

Make sure that your yeast is in date and still active.
Mix the yeast with warm milk to help it dissolve and activate. You’ll know it’s ready when it becomes frothy.
Leaving the dough in a warm place is essential for it to rise and double in size. See my tips above for proving dough.
This traditional recipe is made using dried sultanas. Alternatively, you can omit the sultanas for a fruit-free hot cross bun recipe. You can also substitute the sultanas with any dried fruit you like.
Glaze the cooked buns while they’re still warm.
Hot Cross Buns are best served immediately after baking while they're still warm. This is when they are their softest and freshest. Serve on their own, with butter or jam.
Store in an airtight container at room temperature for up to 3 days (they are at their very best within the first 24 hours.
Freeze the buns in an airtight container for up to 1 month. Allow to defrost before reheating or alternatively, serve at room temperature once defrosted.

Nutrition