Soft + Fluffy Hot Cross Buns
16 People
278 Cals
Soft + Fluffy Hot Cross Buns
16 People
278 Cals
About the recipe
These beautifully soft hot cross buns are made using the Tangzhong method, a traditional Japanese milk bread technique where a small portion of flour and milk is cooked into a paste before being added to the dough. This simple step allows the dough to hold more moisture, creating buns that are light, fluffy and incredibly tender, with a delicate crumb that stays soft for days.For this recipe I’ve used organic all-purpose flour, which produces a beautifully soft bun with a light texture. You can also use organic spelt flour, which gives the buns a slightly nuttier flavour and is often easier to digest for some people. Using high-quality organic flour makes a noticeable difference — it produces a dough that rises beautifully and delivers a more natural, wholesome flavour.The buns are naturally sweetened with honey or pure maple syrup, scented with cinnamon and fresh orange zest, and filled with juicy sultanas for a classic Easter flavour. They’re simple, nourishing and incredibly delicious served warm straight from the oven.For those who avoid gluten, the recipe also works well using a good gluten-free bread flour blend, allowing everyone to enjoy soft homemade hot cross buns with the same fluffy texture.Perfect toasted with butter, ricotta and honey, or your favourite plant-based spread.
Nutrition Per Serving
278
Calories
6g
Fat
1g
Saturates
8g
Sugars
205mg
Salt
9g
Protein
44g
Carbs
4g
Fibre
Ingredients
Tangzhong
- 50 g flour
- 250 ml milk your choice
Dough
- 600 g organic plain flour or spelt flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 14 g dried yeast 2 sachets
- 2 teaspoons ground cinnamon
- 250 g sultanas
Liquids
- 250 ml milk
- 100 ml light olive oil
- 80 ml honey or maple syrup
- zest of 1 orange
Cross Paste
- 100 g flour
- 100 ml water
- ½ teaspoon baking powder
Glaze
- 3 tablespoons maple syrup
- or apricot jam mixed with a little warm water
Method
- Make the Tangzhong (Japanese milk bread technique - custard base)
- Place the 50 g flour and 250 ml milk into a small saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens into a smooth custard-like paste.
- Remove from the heat and allow it to cool until just warm.
- Mix the Dough
- In a large bowl combine the 600g flour, sea salt, baking powder, dried yeast and cinnamon.
- In a separate bowl combine the wet ingredients with the Tangzhong paste - adding the 250 ml milk into the paste along with the olive oil honey and orange zest
- Whisk together until combined. A few small lumps are fine.
- Pour the wet mixture into the flour mixture and mix until a soft dough forms.
- Knead the Dough in a stand mixer and mix for 5 minutes using the paddle attachment until the dough becomes soft and slightly sticky.
- Add the sultanas and mix briefly until evenly distributed.
- Alternatively, knead the dough by hand on a lightly floured surface.
- Place the dough into a lightly oiled bowl.
- Cover and leave in a warm place for 1 hour, or until the dough doubles in size.
- Shape the Buns
- Turn the dough onto a lightly floured bench.
- Divide it into 15 - 16 equal portion.
- Roll each piece into a smooth ball.
- Place the buns onto a lined baking tray, close together so they will gently touch as they bake.
- Cover loosely and allow the buns to rise again for 40 - 45 minutes, until double in size.
- Preheat the oven to 180°C fan forced (200°C conventional).
- Make the cross mixture
- Combine the flour and water together to form a smooth paste. You can also add half a teaspoon of baking powder for a little lift.
- Transfer to a piping bag and pipe crosses over each bun.
- Bake for 20 minutes, or until the buns are golden brown and fragrant.
- Brush the hot buns with maple syrup or warm apricot jam as soon as they come out of the oven.
- This gives them a beautiful glossy finish.
- Allow the buns to cool slightly, then gently pull them apart.
- Serve warm with butter, jam, ricotta and honey or anything you desire.
- They will keep soft and fluffy for up to 5 days.
Notes + Inspiration
Organic all purpose or spelt flour makes a difference here. Organic all-purpose flour produces beautifully soft buns, while spelt flour adds a slightly nutty flavour and gentle sweetness.
The Tangzhong method keeps the buns incredibly soft and helps them stay fresh for days. Baking the buns close together allows them to rise upwards and creates that lovely pull-apart texture.
Serve warm with butter, ricotta and honey, or toast the buns the next day for a delicious breakfast.
