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Soft Hot Cross Buns Recipe

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3.9 from 1 review

These Soft Hot Cross Buns are deliciously tender, fluffy, and perfectly spiced, made using the tangzhong method to keep them soft for days. Featuring warm cinnamon and nutmeg flavors with juicy sultanas, they are ideal for Easter or any cozy occasion, finished with a sweet orange syrup glaze for an extra burst of flavor.

  • Total Time: 10 hours (including proofing and resting)
  • Yield: 12 buns

Ingredients

Dough

  • 30 g all-purpose flour
  • 125 g water (for tangzhong)
  • 450 g bread flour
  • 9 g instant dry yeast
  • 60 g brown sugar
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp nutmeg
  • 5 g milk powder
  • 10 g salt
  • 1 tsp orange zest
  • 170 g whole milk (cold)
  • 1 large egg (55 g)
  • 8 g pure vanilla extract
  • 60 g unsalted butter (softened and cubed)
  • 150 g sultanas

Cross Paste

  • 60 g flour
  • 60 g water
  • 10 g melted butter

Orange Syrup Glaze

  • 1 large orange (juiced, about 60 g juice)
  • 40 g water
  • 100 g granulated sugar
  • 1 cinnamon stick (optional)

Instructions

  1. Tangzhong: In a small saucepan, whisk together 30 g all-purpose flour and 125 g water over medium heat. Continuously whisk for 2-3 minutes until the mixture thickens to a smooth, pudding-like consistency. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and let cool to room temperature. Do not refrigerate.
  2. Combine Dry Ingredients: In the stand mixer bowl fitted with a dough hook, add 450 g bread flour, 9 g instant dry yeast, 60 g brown sugar, 2 tsp cinnamon, 1 tsp allspice, 1/4 tsp nutmeg, 5 g milk powder, 10 g salt, and 1 tsp orange zest. Mix to combine.
  3. Mix Wet Ingredients: In a jug, whisk together 1 large egg, 170 g cold whole milk, and 8 g pure vanilla extract.
  4. First Knead: Add the cooled tangzhong and wet ingredients to the dry mixture. Knead on low speed (about 30%, speed 2 on Kenwood) for 12-15 minutes until the dough is smooth and comes away from the bowl sides.
  5. Gluten Test: Stretch a small piece of dough until thin and see-through without tearing to confirm sufficient kneading.
  6. Rest Dough: Cover the bowl with plastic wrap and let the dough rest for 10 minutes to relax gluten.
  7. Add Butter & Finish Kneading: Resume kneading at low speed. Gradually add 60 g softened butter in small pieces over 2-3 minutes, then knead for another 2-3 minutes until dough is smooth, elastic, and slightly sticky. If the dough overheats and becomes shiny, chill for 10 minutes and continue.
  8. Add Sultanas: Incorporate 150 g sultanas by mixing on low speed for about 90 seconds or kneading in by hand.
  9. Room Temperature Proof (Proof #1): Shape dough into a ball, place back in bowl, cover, and let rise at room temperature for 1 hour until doubled.
  10. Cold Proof (Proof #2): Refrigerate dough for at least 3-4 hours or overnight for flavor development and easier shaping.
  11. Prepare Baking Tin: Butter and line a 9x13-inch (23x33 cm) baking tin with baking paper.
  12. Shape Buns: Lightly flour a work surface and turn out the dough. Knead gently, divide into 12 equal portions (~90 g each), and shape into smooth, tight balls by swirling under a cupped hand. Arrange buns in the baking tin, smooth side up.
  13. Final Rise (Proof #3): Cover loosely with plastic wrap and let buns rise for 2-3 hours at room temperature until doubled and slightly jiggly.
  14. Preheat Oven: Preheat oven to 195°C (380°F) conventional or 175°C (350°F) fan-forced 15 minutes before baking.
  15. Make Cross Paste: Mix 60 g flour, 60 g water, and 10 g melted butter into a paste. Transfer to a piping bag and pipe thick crosses onto each bun.
  16. Bake: Place buns on the middle rack and bake for 30-32 minutes until golden brown.
  17. Make Syrup: Combine 60 g fresh orange juice, 40 g water, 100 g granulated sugar, and 1 cinnamon stick in a small pot. Bring to boil, then simmer on low for 5 minutes. Remove from heat and cool.
  18. Glaze Buns: Brush the orange syrup onto hot buns immediately after baking. Let cool until warm before serving.
  19. Reheating: To reheat, warm buns in an oven at 160°C (320°F) for about 5 minutes to restore softness. Store in an airtight container to keep soft for days.

Notes

  • The tangzhong paste helps keep the buns soft and fresh for several days.
  • Use bread flour for better gluten development and a lighter crumb.
  • Instant dry yeast is used for quicker and more consistent rising.
  • Milk powder enriches the dough but can be omitted if unavailable.
  • Cold whole milk helps control dough temperature during kneading.
  • If dough becomes too warm when adding butter, chill to prevent over-softening the dough.
  • Proofing the dough overnight in the fridge enhances flavor and makes shaping easier.
  • The orange syrup glaze adds a beautiful shine and bright citrus flavor.
  • The buns keep soft up to 3-4 days when stored airtight.
  • Author: Amelia
  • Prep Time: 2 hours 30 minutes (including cooling and kneading)
  • Cook Time: 32 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://recipesvibe.com/soft-hot-cross-buns-recipe/