Hot Cross Buns recipe

1. 1

   Mix dry - Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.

2. 2

   Add wet - Add butter, milk, egg, sultanas and zest.

3. 3

   Standmixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers. (Note 5).

   5 min
4. 4

   Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.

   10 min
5. 5

   Dough is kneaded enough when it's smooth and does not break when stretched - see photos & video for before/after comparison.

Rise #1:

1. 6

   Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is - see Note 6.

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

1. 7

   Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.

2. 8

   Remove cling wrap and punch dough to deflate.

3. 9

   Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.

4. 10

   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.

5. 11

   Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

1. 12

   Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.

2. 13

   Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).

3. 14

   Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).

Crosses:

1. 15

   Mix flour and water until a thick runny paste forms - see video for thickness required.

2. 16

   Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.

3. 17

   Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:

1. 18

   Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.

   22 min
2. 19

   Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.

   30s
3. 20

   Remove buns from oven. Use overhang to lift buns onto a cooling rack.

4. 21

   Brush with jam mixture while warm. Allow to cool to warm before serving.