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Best Hot Cross Bun Recipe

This is the best hot cross bun recipe I have ever used and trust me I've tried many hot cross bun recipes. The key is to let your dough rise so your buns are nice and fluff. The bread improver is a good tip as well and i add this to nearly all my dough recipes.

I got sent this by a friend so I'm not 100% sure where the original recipe came from - the original recipe has been edited a bit by me until I found exactly the right consistency and got the dough mix soft and fluffy!

Best Hot Cross Bun Recipe
Yields1 Serving
 270 g lukewarm water
 5 tsp dried yeast
 550 g bakers flour
 1 tsp salt
 2 tsp wallabys bread improver
 60 g raw sugar
 2 tsp cinnamon powder
 2 tsp ground nutmeg
 40 g butter (softened)
 250 g cranberries and white chocolate or fruit
1

Preheat oven to 180 degrees celsius - fan forced

2

Add the water, yeast, bakers flour, salt, milk powder, bread improves, sugar, cinnamon, nutmeg and butter to a bowl. Mix well until all has combined.

3

Kneed well for about 10 minutes. Flatten it out and then sprinkle your cranberries and white chocolate (or dried fruit) over it. Kneed again until all the cranberries and white chocolate has been incorporated.

4

Place the dough in a greased bowl with lid in a warm spot to rise for about 15 minutes or so. Your dough should double in size.

5

Knock the dough down, roll into a sausage shape and cut into portions.
One portion at a time, grab the sides of the dough and fold them under so you make a bun like shape.

6

Place these on a lined baking tray about 5cms apart and cover with a tea towel so they don't dry out while you shape the others into buns.

7

Once you have made all of them into bun shapes, lightly spray the dough buns (in hot climates) with water and place the tea towel over the top and pop them in the sun again to prove - for another 15 - 20minutes. They should almost double in size, if they haven't leave them there for a bit longer.

8

Now make your cross mixture which is 4TBSP water and 4 TBSP flour, mixed well until there are no lumps. Pop this into a Sinchies 140ml pouch ready for piping!

9

Once your buns have proved and your oven has come up to temperature. Using a knife make a cross imprint on each bun, pipe your cross mixture and pop them in the oven to bake for roughly 20 - 30minutes (until golden) - depending on your oven temperature

I store my individual buns in our Sandwich bags in the freezer and give them a quick nuke in the microwave so they're lovely warm and fresh again!

Use the 140ml Sinchies for the cross mixture - it pipes on perfectly every time.

Ingredients

 270 g lukewarm water
 5 tsp dried yeast
 550 g bakers flour
 1 tsp salt
 2 tsp wallabys bread improver
 60 g raw sugar
 2 tsp cinnamon powder
 2 tsp ground nutmeg
 40 g butter (softened)
 250 g cranberries and white chocolate or fruit

Directions

1

Preheat oven to 180 degrees celsius - fan forced

2

Add the water, yeast, bakers flour, salt, milk powder, bread improves, sugar, cinnamon, nutmeg and butter to a bowl. Mix well until all has combined.

3

Kneed well for about 10 minutes. Flatten it out and then sprinkle your cranberries and white chocolate (or dried fruit) over it. Kneed again until all the cranberries and white chocolate has been incorporated.

4

Place the dough in a greased bowl with lid in a warm spot to rise for about 15 minutes or so. Your dough should double in size.

5

Knock the dough down, roll into a sausage shape and cut into portions.
One portion at a time, grab the sides of the dough and fold them under so you make a bun like shape.

6

Place these on a lined baking tray about 5cms apart and cover with a tea towel so they don't dry out while you shape the others into buns.

7

Once you have made all of them into bun shapes, lightly spray the dough buns (in hot climates) with water and place the tea towel over the top and pop them in the sun again to prove - for another 15 - 20minutes. They should almost double in size, if they haven't leave them there for a bit longer.

8

Now make your cross mixture which is 4TBSP water and 4 TBSP flour, mixed well until there are no lumps. Pop this into a Sinchies 140ml pouch ready for piping!

9

Once your buns have proved and your oven has come up to temperature. Using a knife make a cross imprint on each bun, pipe your cross mixture and pop them in the oven to bake for roughly 20 - 30minutes (until golden) - depending on your oven temperature

Best Hot Cross Bun Recipe

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