Perfect Hot Cross Buns | Bake Play Smile

Perfect Hot Cross Buns

After a recipe for Perfect Hot Cross Buns?? This recipe is kid-friendly, great for lunch boxes and absolutely fool-proof!
5 from 5 votes
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Course: Breakfast
Cuisine: Easter
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12 serves
Calories: 471kcal

Equipment

  • Thermomix (optional)
  • Oven

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

Calories: 471kcal | Carbohydrates: 89g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 247mg | Fiber: 3g | Sugar: 18g | Vitamin A: 220IU | Vitamin C: 0.5mg | Calcium: 49mg | Iron: 4.5mg