“Hot cross buns, one a penny, two a penny, hot cross buns”

It’s time to celebrate Easter with this traditional hot cross buns!
Big, fluffy, fragrant Hot Cross Buns are easier to make than you think. Especially if you have a Thermomix. Homemade Hot Cross Buns become a dump-and-mix job to make the dough. Definitely my most preferred method!

Hot Cross Buns

Category, DifficultyIntermediate

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Easter.

Yields16 Servings
Prep Time30 minsCook Time20 minsTotal Time3 hrs 50 mins

 60 g Unsalted Butter, diced, plus extra for greasing
 300 g Milk
 580 g Bread flour, plus extra for dusting
 50 g Sugar
 2 tsp Dried Instant Yeast
 2 tsp Ground Cinnamon
 ½ tsp Ground Nutmeg
 1 tsp Fine Sea Salt
 1 Large Egg
 60 g Raisins
 60 g Sultanas
Paste
 30 g Bread flour
 15 g Sugar
 30 g Water
Glaze
 10 g Butter

1

Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.

2

Place butter and milk in mixing bowl then heat 2 min | 40°C | speed 1.5

3

Add flour, sugar, yeast, cinnamon, mixed spice, nutmeg, salt and egg, mix 20 sec | speed 4 then knead Dough | 3 min

4

Add raisins and sultanas then knead Dough | 1 min. Tip out onto a lightly-floured surface and finish incorporating raisins into dough by hand until evenly distributed. Transfer to prepared bowl, cover with cling film and leave in a warm place to rise until doubled in size (2-3 hours).

5

Gently knock back dough, divide into 16 equal-sized pieces and shape into balls, then place in prepared roasting tin, 2 cm apart. Cover with greased cling film and leave to rise again until doubled in size (approx. 1 hour). Meanwhile, prepare paste.

Paste
6

Place a bowl on mixing bowl lid and weigh in flour, sugar and water. Mix by hand until smooth then transfer to a small piping bag.

7

Preheat oven to 180°C. When buns are risen, snip corner off piping bag and pipe crosses on top of each bun. Bake for 15-20 minutes (180°C) until golden.

8

As soon as buns are removed from oven, brush tops with butter. Leave to cool in tin then serve slightly warm or cool.

Ingredients

 60 g Unsalted Butter, diced, plus extra for greasing
 300 g Milk
 580 g Bread flour, plus extra for dusting
 50 g Sugar
 2 tsp Dried Instant Yeast
 2 tsp Ground Cinnamon
 ½ tsp Ground Nutmeg
 1 tsp Fine Sea Salt
 1 Large Egg
 60 g Raisins
 60 g Sultanas
Paste
 30 g Bread flour
 15 g Sugar
 30 g Water
Glaze
 10 g Butter

Directions

1

Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.

2

Place butter and milk in mixing bowl then heat 2 min | 40°C | speed 1.5

3

Add flour, sugar, yeast, cinnamon, mixed spice, nutmeg, salt and egg, mix 20 sec | speed 4 then knead Dough | 3 min

4

Add raisins and sultanas then knead Dough | 1 min. Tip out onto a lightly-floured surface and finish incorporating raisins into dough by hand until evenly distributed. Transfer to prepared bowl, cover with cling film and leave in a warm place to rise until doubled in size (2-3 hours).

5

Gently knock back dough, divide into 16 equal-sized pieces and shape into balls, then place in prepared roasting tin, 2 cm apart. Cover with greased cling film and leave to rise again until doubled in size (approx. 1 hour). Meanwhile, prepare paste.

Paste
6

Place a bowl on mixing bowl lid and weigh in flour, sugar and water. Mix by hand until smooth then transfer to a small piping bag.

7

Preheat oven to 180°C. When buns are risen, snip corner off piping bag and pipe crosses on top of each bun. Bake for 15-20 minutes (180°C) until golden.

8

As soon as buns are removed from oven, brush tops with butter. Leave to cool in tin then serve slightly warm or cool.

Hot Cross Buns
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