Hot Cross Buns

Recipe by Molly
at missmollymakes.com

5 from 2 votes

Hot cross Buns are a traditional Easter treat with spiced, sweet dough and a cross on top. Learn how to make them for a delicious breakfast or snack.

Prep Time25

Cook Time25

Rising Time1

Servings:

Calories: 587kcal

Place dried fruit, bourbon, tea bag and water into a small saucepan. Place on low heat, (covered if possible) and simmer until raisins/sultanas are plump and a majority of the liquid is absorbed. Set aside to cool competely.

In a large bowl, add the water, yeast, and sugar. Let the mixture stand for 5 minutes for the yeast to activate.
Add flour, salt and spices then stir until combined. I like to use a chopstick to stir, but a spatula or spoon will do. The dough will be a little scraggy but cover and set aside for 30 minutes to allow the flour to hydrate.

Using the stand mixer and dough hook, knead the dough on medium speed until it is smooth and elastic. The dough will be sticky but be patient, it may take 7-9 minutes but the dough will start to clean the sides of the bowl when stretched thin, it should become see-through without breaking. This is called the window-pane test.
Add the butter and continue to knead as it incorporates, and becomes silky and smooth for about 3-4 minutes.
If making multiple flavours divide the dough now, place it into separate bowls and fold in desired mix-ins. If making 1 flavour, add mixins with butter.
Set dough aside at room temp, covered until it doubles in size.

Every 10 minutes, do stretches and folds. Use your hand (wet lightly with water) to take one edge of the dough, stretch it upwards, and then fold it toward the centre of the bowl. Turn the bowl and repeat until all of the dough has been stretched. Cover then repeat this process 3- 4 more times with a 15-minute break between each. You'll know when the S&Fs are finished when the dough completes the 'window pane test'- when the dough is stretched thin and becomes see-through without breaking.
Spread the butter over the dough and continue to do 1-2 rounds of stretch and folds until it incorporates, becoming silky and smooth. If making multiple flavours divide the dough now, place into seperate bowls and fold in desired mix-ins. If making 1 flavour, add mixins with butter.
Set dough aside at room temp, covered until it doubles in size.

Turn the proofed dough out onto a lightly floured surface. Portion the dough into the desired number of pieces, ensuring they are equal in size. Cover to ensure they don't dry out.
Take each piece of dough and repeat the stretching and folding motion Rotate, repeating the motion, until a ball has formed. Place on a lined tray as is or roll each piece of dough into a long skinny loaf to make subs.
Place the rolled buns onto a tray lined with baking paper or a silicone mat. Repeat with the rest of the dough. Allow space between each bun. Cover with a greased piece of plastic wrap and allow to rise until doubled, about an hour.

In a small bowl, stir the flour and water together to create a smooth paste. Transfer the mix into a piping bag or ziplock bag. Brush the buns with eggwash.
Cut a small edge off the corner of the bag and pipe a cross on each bun.
Preheat the oven to 180°C/350°F degrees. When the buns are ready, bake them for 25 minutes or until golden. Remove from oven and place on a heatproof surface.
Cover with a dish/tea towel for 10 minutes. The steam will prevent the hard crust from forming and give a delicious soft exterior.
Serve warm or let the buns cool before serving.

Dough will start out sticky but allow it to come together and build structure through kneading. A stand mixer is recommended but it can be done easily by hand. Be patient and give it time. Trust the process. If after 10 minutes with minimal change and you are worried, add a teaspoon of flour at a time and knead again until it just comes together.
Mix-ins are for a whole batch. If you plan to make 2 flavours, simply put half the quantity of each mix in. Half the dough, place each in into separate bowls and combine with mix-in of choice.