If you grew up in the States, chances are your only memory of hot cross buns was that obnoxious song you learned on the recorder in elementary school. Which is a shame because the actual buns are quite delicious. A brioche dough combined with mincemeat and a sweet white cross on top. Brushed with a sugary glaze, these buns are a delicious treat that you’ll wish you’d known about sooner.
Dough Preparation and Tips
Hot cross buns are made using enriched dough. The time it takes for your dough to reach the windowpane stage may take longer than you think but be patient. Ensuring your dough is made properly will make your buns all the more delicious. Your proofing times may vary as well. The addition of the mincemeat will slow the reaction of the yeast. But again, be patient. If your dough is taking forever to double in size, place it in the warmest place you can find in your kitchen. Placing your dough in the oven with just the light turned on can help speed proofing. Additionally, making sure your yeast is still good is highly recommended.
When mixing your dough in your stand mixer, use a spatula to scrape down the sides of the bowl. While doing this, make sure there aren’t any pockets of flour on the bottom of your mixing bowl. When the dough is mixed and beginning to pull away from the sides of the bowl, increase the mixer speed to medium.
Begin adding the softened butter one piece at a time. Let each piece of butter mix fully into the dough before adding the next piece. Once all of the butter has been added, increase the mixer speed to medium-high. Mix until the dough reaches the windowpane stage and then add the mincemeat.
Mix the dough just until the mincemeat is incorporated. Grease a large bowl with vegetable or sunflower oil and add the dough to the bowl.
Cover with cling film and leave to proof until doubled in size.
Dough Shaping
Once the dough has doubled in size, turn out onto a clean, lightly floured surface. Divide the dough evenly into 13 pieces. If you prefer smaller buns, portion into 16 or 20 pieces, depending on your preference. Shape each piece into a bun. I like to use the claw method for this. Using the palm of your hand to do the shaping and your fingers to keep the dough from getting away, knead the dough into a ball.
Place the shaped bun on a lined baking tray and repeat with the rest of dough. Make sure to leave space between each bun to allow for growth during their second proof. Leave to proof until doubled in size again.
Final Prep and baking
While the buns are in their second proof, start making the paste for the cross. The consistency of the paste needs to be pipeable so add milk as necessary to achieve the desired consistency.
Transfer the mixture to a piping bag and set aside until ready to use. Whisk an egg and brush the proofed buns with the egg wash. Take the piping bag and pipe a cross onto each bun. Bake the buns at 375 for 15 minutes or until golden brown in color.
While the buns are baking, make the sugar glaze. Combine the water and sugar in a saucepan and stir over low heat until the sugar is dissolved. Continue to cook the sugar glaze until it has thickened up to your liking. Remove the buns from the oven and brush the buns generously with the sugar glaze. Transfer the buns to a wire rack to cool and then enjoy!
Hot Cross Buns
Equipment
- Stand Mixer
- Baking Tray
Ingredients
Dough Ingredients
- 500 grams bread flour
- 50 grams brown sugar
- 7 grams salt
- 9 grams dry yeast
- 300 grams milk
- 2 large eggs one for the dough, one for the egg wash
- 50 grams butter, softened
- 300 grams mincemeat
Cross Ingredients
- 100 grams AP flour
- 40 grams powdered sugar
- 50 grams milk
Sugar glaze
- 100 grams sugar
- 75 grams water
Instructions
- Combine the flour, salt, sugar, and yeast in the bowl of your stand mixer.
- Warm the milk slightly and add to the flour mixture. Add the egg as well and mix on low speed using the dough hook attachment.
- Mix for around 8 minutes. Use a spatula to scrape down the sides of the bowl and ensure there aren't any pockets of flour on the bottom of the bowl
- Once the dough begins to pull away from the sides of the bowl, increase the mixer to medium speed and add the butter a tablespoon at a time, letting each piece of butter fully incorporate before adding the next. Continue to knead the dough until it reaches the windowpane stage.
- Add in the mincemeat and mix until well distributed in the dough.
- Transfer the dough to an oiled bowl, cover with cling film and leave to proof in a warm area until doubled in size, around 2 hours.
- Once the dough has risen, transfer to a clean, lightly floured work surface and knock the dough back.
- Divide the dough into 13 equal pieces and roll each piece into a round and place on a lined baking tray to proof until doubled in size, roughly 90 minutes.
- Preheat your oven to 375 degrees Fahrenheit. Whisk the remaining egg and brush the tops of the buns with the egg wash.
- Combine the flour, powdered sugar and milk in a small bowl and whisk until smooth. The paste should be pipeable so add a bit more milk if the mixture is too stiff.
- Transfer the paste to a piping bag and pipe a cross on top of each bun.
- Bake for 15 minutes or until golden brown.
- While the buns are baking, add the sugar and water to a sauce pan and heat, stirring constantly until the sugar is dissolved and the mixture beings to thicken up a bit.
- Remove the buns from the oven once done and brush the tops with the sugar glaze and then transfer to a wire rack to cool.
