Hot Cross Buns

35 mins
Serves 6
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Directions

  1. 1In a large bowl, add warm water, sugar, and instant dried yeast. Mix gently and set aside for 5-10 minutes to bloom.
  2. 2In a large bowl, add warm water, sugar, and instant dried yeast. Mix gently and set aside for 5-10 minutes to bloom.
  3. 3In a large bowl, add warm water, sugar, and instant dried yeast. Mix gently and set aside for 5-10 minutes to bloom.
  4. 4Add flour, oil, allspice, cinnamon, and salt. Mix until all dry and wet ingredients are combined.
  5. 5Add flour, oil, allspice, cinnamon, and salt. Mix until all dry and wet ingredients are combined.
  6. 6Add flour, oil, allspice, cinnamon, and salt. Mix until all dry and wet ingredients are combined.
  7. 7Add raisins or sultanas (optional) and combine.
  8. 8Add raisins or sultanas (optional) and combine.
  9. 9Add raisins or sultanas (optional) and combine.
  10. 10Knead the dough until soft and smooth. Cover and let it rise in a warm place until doubled in size.
  11. 11Knead the dough until soft and smooth. Cover and let it rise in a warm place until doubled in size.
  12. 12Knead the dough until soft and smooth. Cover and let it rise in a warm place until doubled in size.
  13. 13Knead the dough again. Divide it into six equal portions (approximately 100 grams each).
  14. 14Knead the dough again. Divide it into six equal portions (approximately 100 grams each).
  15. 15Knead the dough again. Divide it into six equal portions (approximately 100 grams each).
  16. 16Shape each portion into a bun and place them on a lined baking tray, leaving some space between each bun.
  17. 17Shape each portion into a bun and place them on a lined baking tray, leaving some space between each bun.
  18. 18Shape each portion into a bun and place them on a lined baking tray, leaving some space between each bun.
  19. 19Cover the buns and let them rise for about 30 minutes for a second proof.
  20. 20Cover the buns and let them rise for about 30 minutes for a second proof.
  21. 21Cover the buns and let them rise for about 30 minutes for a second proof.
  22. 22Prepare the cross paste by mixing a tablespoon of flour with water until a paste-like consistency is achieved.
  23. 23Prepare the cross paste by mixing a tablespoon of flour with water until a paste-like consistency is achieved.
  24. 24Prepare the cross paste by mixing a tablespoon of flour with water until a paste-like consistency is achieved.
  25. 25Transfer the paste into a piping bag or ziploc bag. Cut a corner to pipe the crosses onto the buns.
  26. 26Transfer the paste into a piping bag or ziploc bag. Cut a corner to pipe the crosses onto the buns.
  27. 27Transfer the paste into a piping bag or ziploc bag. Cut a corner to pipe the crosses onto the buns.
  28. 28Pipe crosses on the buns.
  29. 29Pipe crosses on the buns.
  30. 30Pipe crosses on the buns.
  31. 31Bake the buns in a preheated oven at 200°C (392°F) for about 30 minutes.
  32. 32Bake the buns in a preheated oven at 200°C (392°F) for about 30 minutes.
  33. 33Bake the buns in a preheated oven at 200°C (392°F) for about 30 minutes.
  34. 34Prepare the sugar glaze by mixing together one tablespoon of sugar and one tablespoon of water until the sugar is dissolved.
  35. 35Prepare the sugar glaze by mixing together one tablespoon of sugar and one tablespoon of water until the sugar is dissolved.
  36. 36Prepare the sugar glaze by mixing together one tablespoon of sugar and one tablespoon of water until the sugar is dissolved.
  37. 37Once the buns are out of the oven, brush them with sugar glaze and leave them in the tray for about five minutes before transferring them to a cooling rack to cool completely.
  38. 38Once the buns are out of the oven, brush them with sugar glaze and leave them in the tray for about five minutes before transferring them to a cooling rack to cool completely.
  39. 39Once the buns are out of the oven, brush them with sugar glaze and leave them in the tray for about five minutes before transferring them to a cooling rack to cool completely.

Ingredients

  • 200 ml warm water
  • 200 ml warm water
  • 200 ml warm water
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 teaspoon instant dried yeast
  • 1 teaspoon instant dried yeast
  • 1 teaspoon instant dried yeast
  • 3 cups plain flour
  • 3 cups plain flour
  • 3 cups plain flour
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 heaped teaspoon cinnamon
  • 1 heaped teaspoon cinnamon
  • 1 heaped teaspoon cinnamon
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 0.5 cup raisins or sultanas
  • 0.5 cup raisins or sultanas
  • 0.5 cup raisins or sultanas
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar

Equipment

large bowlwhiskmeasuring spoonsmeasuring cupdough hook or handsbowl cover or plastic wrapbaking sheetparchment paperpastry brushpiping bag or ziploc bagknife