Hot Cross Buns Recipe

• Place the yeast and 2 teaspoons of the sugar in a large bowl, then pour in milk. Leave for 5 minutes until it froths.
• Add remaining Buns ingredients, starting with 4 1/4 cups flour, including remaining sugar.
• Use a stand mixer fitted with a dough hook to mix until a smooth elastic dough forms. Add extra flour if required. (Note 5) See video for how the dough should look.
• Alternatively, dust a work surface with flour and knead by hand for 10 minutes or until smooth.

Rise #1:

• Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours. See Note 6 for how I do this (you will laugh - but it works every time!).

Forming Balls (watch video, it's helpful):

• Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
• Remove tea towel and punch dough to deflate.
• Dust work surface with flour, place dough on work surface, knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
• Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.
• Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

• Spray a piece of cling wrap lightly with oil (any), then place over the tray.
• Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
• Partway through Rise #2, preheat oven to 180C/350F (all oven types).

Crosses:

• Mix flour and water until a runny paste forms - see video for thickness required.
• Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
• Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:

• Bake for 20 minutes (fan / convection) or 23 minutes (standard), or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
• Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
• Remove buns from oven. Brush with jam mixture while warm.
• Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.

• Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
• Place flour, remaining sugar, salt and spices in a bowl. Whisk to combine.
• Make a well in the centre. Add remaining Buns ingredients and pour in the yeast liquid, including all froth.
• Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

• Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 - 2 hours. See Note 5 for how I do this (you will laugh - but it works every time!). The dough will triple in size and be bubbly on the surface.

Forming Balls (watch video, it's helpful):

• Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
• Remove tea towel and punch dough to deflate.
• Dust work surface with flour, place dough on work surface. Dust top of dough then knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
• Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.
• Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

• Spray a piece of cling wrap lightly with oil (any), then place over the tray.
• Return tray to warm place and leave for 45 min - 1 hour, until the dough has risen by about 75% (less than double in size).
• Partway through Rise #2, preheat oven to 180C/350F (all oven types).

Crosses:

• Mix flour and water until a runny paste forms - see video for thickness required.
• Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
• Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:

• Bake for 20 minutes (fan / convection) or 23 minutes (standard), or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
• Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
• Remove buns from oven. Brush with jam mixture while warm.
• Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.