I LOVE hot cross buns. I made them last year, and it seemed the right time to try out the recipe again. The recipe I use is from Simple Home Cook and you can find it here. There is a Thermomix and non-Thermomix version. So delicious, and not hard at all, but there are a few steps and probably the biggest take away is you need to use bakers flour, not regular plain flour. You can get this from the supermarket in the baking section, you just need to look for it specifically. I’ve added a few images below with some extra notes of my own, and click through to the recipe here: Hot Cross Bun Recipe.
- 4 tsp dry/instant yeast
- 620 g bakers flour – not ordinary plain flour
- 50 g sugar
- 380 g milk
- 1.5 tsp salt
- 2 tsp cinnamon
- 2 tsp mixed spice
- 60 g Butter
- 1 egg
- 250 g sultanas
- 90 g bakers or plain flour
- 100 g water
- 1 pinch salt
- 1 tbsp olive oil
- 2 tbsp water
- 2 tbsp sugar
Make the dough. I did it in the Thermomix, however I have also done this recipe the non-Thermomix way with success.
Allow the rise. Don’t you love this Jane Austen (Pride and Prejudice) quote tea towel? I bought it from Brookish.
Remove from bowl and kneed on a floured surface.
When it comes to cutting, I find it best to cut the dough in 4, then each of the quarters in half. Then each half into 3. This makes 24 small but lovely sized buns. Or you can do as the recipe suggests and cut into 18.
When rolling into a ball, instead of rolling like you would play dough, I pinch and pinch it together to form a lovely smooth dome at the top.
Allow to rise again before baking.
Put the crosses on. You can skip this part but it is easy to do. As you can see, mine are very rustic. ha.
These freeze well too. I have them ready for the lunch box, or of course, myself.