Fluffy, fragrant, homemade Hot Cross Buns recipe!
BONUS: ano-knead version the worlds easiest hot cross buns recipe!
Discover more Easter food in myEaster super collection Ive organised it by course.
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Especially if you have a stand mixer or food processor.
Homemade Hot Cross Buns become a dump-and-mix job to make the dough.
Definitely my preferred method!
I used to be you.
But heres the thing about homemade Hot Cross Buns.
Plus, the more economical ones have a distinct artificial flavour in them from the preservatives.
Once youve tried homemade, its hard to go back!!
(BONUS: Make the dough today, bake them fresh tomorrow.)
What you need for Hot Cross Buns
Heres what goes into homemade Hot Cross Buns.
Directions have been provided for all.
But it is a small compromise for the effort you will save!
Method #1 and #2 is recommended for best results, #3 is the easiest.
Warm and wind free perfect dough rising conditions!
- I know cling wrap isnt an environmentally option, but it really is the most effective and safest.
PART 4 Rise #2
Spray cling wrap with oil, then loosely drape over the buns.
Leave for 40 minutes until they almost double in size about 75% is enough.
Too thin, and it will run everywhere when its in the oven.
Too thick, and you end up with crispy, hard sprigs on the surface of your soft buns!
PART 6 BAKE!
Bake for 22 minutes or until the buns are a deep golden brown.
I find that colour is the best indicator for this recipe.
Burnt =
PART 7 GLOSS!
Just microwave to heat, mix until smooth then lightly brush onto the surface.
Substitute with other jams, or honey, maple syrup, golden syrup or other shiny syrups.
Tips for the BEST Hot Cross Buns!
Leave in very warm place for 5 10 min.
If surface gets foamy like the below, your yeast is alive and fine to use.
If you dont knead enough, your buns will not be soft and fluffy!
No stand mixerand cant be bothered to hand knead?
Use the No Knead Hot Cross Buns method provided!
Read more about it below.
No yeast?Sorry, this recipe wont work without yeast!
If you do, they will seem doughy inside.
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Theylookcooked, but have a doughy texture when you bite into it.
They need 20 minutes to finish cooking / dry out the inside.
The end result is marginally different to the kneaded version.
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I say that do not rise quite as much, but theyre still super soft and fluffy.
Its a smell we only get to enjoy once a year, around Easter.
So lets make the most of it!
Nagi xx
Watch how to make it
Hot Cross Buns recipe video!
NOTE: This is for the classic kneaded Hot Cross Buns, not the No Knead version.
For the No Knead Hot Cross buns, see recipe intro for links to relevant video.
Originally published March 2017, updated April 2020 with a brand new video and new process steps.
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Dont worry!
Its a dog friendly Easter egg!
