Estimated reading time: 8 minutes
Perfect Hot Cross buns are easy this Easter with my simple recipe. This recipe makes super soft, deliciously fluffy buns. The addition of a bit of milk and butter gives the buns a richer taste and texture. Best of all the whole house will smell delicious as the buns bake!
Table of contents
Our family always celebrates Easter with freshly made bread. We usually make hot cross buns, but in years past we have made brioche cooked with tye-dye boiled eggs, Filipino Ensaymada, and many other special Easter bread. I started this tradition because I wanted to make sure the kids had something in their stomachs before they launched into the chocolate Easter eggs.
Other Easter Recipes
I know we all love Hot Cross buns at Easter time but I do think it's a great excuse to eat a little extra chocolate in the lead-up to Easter. These Chocolate Thumbprint Cookies make the perfect addition to a child's lunchbox and have just the right amount of chocolate to put a smile on their face.
If you're having a BBQ lunch and looking for an Easter dessert my Easter Chocolate Mousse is the perfect solution. It looks fancy but it is really very simple! Best of all it is total chocolatey goodness!
I could have just given the kids cereal for breakfast, like any other morning... but then it would be special.
The recipe I'm sharing was printed in the recipe booklet which came with my breadmaker. The breadmaker is more than 20 years old so I've been making these hot cross buns for a long time. Over the years I've altered the recipe slightly and they always work out perfectly.
However, once I bought my Thermomix there was no need for the breadmaker. So I kept the hot cross bun recipe and adjusted it for the Thermomix and gave away the breadmaker.
How to Proof Hot Cross, Bun Dough
When you are doing the first proof for any dough you should allow the dough to proof until it has reached double the original size. When the yeast is in its optimum conditions this can be a quick process, taking perhaps 1 hour. Although if conditions are not optimal, the yeast can take longer to become active and the proofing time may take all day.
Optimal conditions for yeast
Yeast is a living organism and is the aerating component of the dough. In order to get light fluffy buns it's important to understand how yeast works, and how to optimise conditions to get the best outcome.
- Use a yeast that is within its "best before date." Old yeast can risk the success of your baked goods. Commercial-purchased dehydrated yeast is in a dormant state when purchased. It is a perishable item and will become less viable as a rising agent the longer it has remained in dehydrated form.
- Adding sugar and warm water to the yeast as a first step allows the yeast to become active. The warm water at 37% rehydrates the yeast and is the temperature the yeast likes. Sugar is an easy fuel for yeast and is its first feed.
- The number next key variable when proofing dough is the outside temperature. The yeast becomes more active in a warm environment.
- To speed up the proofing process, cover the dough and bowl with a tea towel and leave it in a sunny spot to proof. If it is a particularly cold day place the covered bowl in your car, or in the oven with just the oven light on.
- Always continue to proof the dough until it has doubled in size, regardless of how long it takes.
Why do a second proof?
The second proof is just as important as the first. The first proof brings the dough to double the size. This proves to us that we have awoken the yeast properly and it is active enough to produce a loaf or buns. The reason we do a second proof is we want to knead the dough lightly to redistribute the yeast and bubbles. This ensures an even bake with a regular size air bubble and a better texture.
The second proof allows the dough to be formed in the required shape. For the Hot cross buns, we form the dough into 12 buns. Please see the video for a demo on how to shape the buns.
Once the dough has been shaped the second proof is usually quicker as the yeast is already active and producing carbon dioxide which aerates the dough. The buns need to be allowed to proof until they have risen to the size of the finished bun. They will not continue to rise in the oven.
When the buns are the correct size it is time to bake them.
Chocolate Hot Cross Buns Variation
If you would like to make the Bakers Delight style chocolate Easter Buns the recipe is easily adjusted.
Using the original hot cross bun recipe;
- omit the spices and substitute 2 teaspoons of dutch processed cocoa powder.
- omit sultanas and add 200gm chocolate bits.
Iced Hot Cross Buns Variation
I also like to use icing sugar to make the cross on my hot cross buns instead of the traditional flour paste cross. If you want to add an icing cross you will still need to glaze the buns with the sugar glaze whilst they're hot. Once the buns have cooled decorate them with a thick white icing sugar cross.
Before you BAKE!
Would you like to eat these Hot Cross Buns fresh in the morning without all the work??
You can prepare the dough the night before and bake them in the morning.
Simply complete the method up to the point where the buns are doing their second proof in the baking tray.
Then;
- Spray some plastic film with oil and cover the Easter buns.
- Place them in the fridge.
- leave overnight
In the morning;
- Remove the hot cross buns from the fridge
- Allow them to come to room temperature
- Make your cross mixture and pipe the cross onto the buns.
- Preheat the oven.
To cook, bake as normal. Glaze and enjoy.
Special Note
If it's a cool morning please take a look at some of the other articles I have written on proofing dough in the winter, or my no-fail technique for bread making.
If you would prefer something equally as delicious but a little quicker, why not try my delicious Thermomix pancakes? These are another tasty breakfast treat.
FAQ Hot Cross Buns
If you are using old yeast you can test it by putting the yeast in ½ cup of warm water with a teaspoon of sugar. Leave it for 15 minutes in a warm spot. If this yeast is still active it will start to bubble. This means it is still active and okay to use.
No, place the tray somewhere warm and allow the buns to warm up, ideally 25 degrees or so is good. Allow the buns to fully rise before placing them in the oven to cook.
If your dough hasn't doubled the yeast isn't completely active yet. You need to allow the organisms as much time as they need. You can help them by making conditions optimal. Place the dough in a warmer environment. Perhaps put some warm water in the sink and place the bowl in the warm water and leave it covered for another hour or so.
Bread is not like cake. It doesn't rise in the oven because the dough is heavy. Plus the rise comes from the yeast expelling carbon dioxide and raising the dough. Once the yeast is heated in the oven it dies, so it is no longer expelling carbon dioxide. For this reason, the bread won't rise in the oven and proofing is very important.
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Thermomix Hot Cross Buns
Equipment
- Oven
Ingredients
- 200 g water warm tap water
- 2 teaspoon dried yeast
- 560 g bakers flour
- 1 teaspoon salt
- 90 g milk warm
- 2 teaspoon bread improver
- 70 g sugar
- 3 teaspoon ground cinnamon
- 2 tsp ground nutmeg
- 50 g butter at room temp
- 200 g sultanas
Decorative Cross
- 80 g water
- 80 g flour
Glaze
- 40 g water
- 40 g sugar
Instructions
- Place water, yeast, milk, butter and sugar in TM bowl. Combine 3 min/40 degrees/Speed 2.200 g water, 90 g milk, 70 g sugar, 50 g butter, 2 teaspoon dried yeast
- Add flour, salt, bread improver, cinnamon & nutmeg to TM bowl. Combine 40 sec/Speed 3.560 g bakers flour, 1 teaspoon salt, 2 teaspoon bread improver, 3 teaspoon ground cinnamon, 2 teaspoon ground nutmeg
- Scrape down the bowl if necessary. Knead 2 min/Dough
- Add the sultanas. Knead 50 sec/Dough.200 g sultanas
- Remove the dough from the TM bowl and incorporate and lose sultanas by hand.
- Spray the Thermoserver with oil and place the dough in the covered Thermoserver to proof. (Proof the dough until it has doubled in size) The time it takes will be dependent on the temperature. In a warm environment it could take as little as 1 hour. In the cold it may take 3-4 hours).
- Line a tray with baking paper.
- Once the dough has doubled in size remove the dough from the Thermoserver and place on an oiled bench. Knead the dough by hand and divide into 12 equal buns.
- Pre-heat a fan forced oven heated to 170 degrees or a regular oven to 180.
- Place the buns, side by side on the prepared baking tray leaving a small gap so that the buns will eventually touch as they proof. The buns need to proof until they have doubled in size.
- Place the baking tray in a warm place with a tea towel to cover. The time the buns take to rise depends on the outside temperature. Keep the buns as warm as possible.
- Once the buns have double in size it’s time to make the decorative cross.
Decorative Cross
- In a small bowl add the flour and water. Stir by hand until combined.80 g water, 80 g flour
- Use a piping bag to draw a cross over the tops of the buns.
- Place the buns in the oven and cook for 25-35 minutes.
Bun Glaze
- Place the sugar and water in a microwave proof dish. Microwave 50 sec on high.
- Once the buns come out of the oven apply the hot glaze immediately to the top of the buns with a pastry brush.40 g water, 40 g sugar
- Allow the buns to cool.
Video
Notes
Nutrition
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
Donald says
Hi. 91 year old man. Enjoying using our thermomix.
Re placing buns in fridge after preparation, you advise, “Remove from fridge and bring to room temperature “. Shouldn’t they then have to rise before baking, or do you mean that the second rising has taken place before placed in the fridge?”
Julie Carlyle says
HI Donald
Thank you for your question. You should find the buns continue to rise overnight and while they come to room temperature. If they haven't reached the desire height keep allowing them to proof until they are "bun sized". Then bake once they have completely proofed.
Happy cooking
Julie
Judy says
Thank you Julie for this delicious and very easy recipe... have had recipes for hot cross buns before but this recipe is a keeper!
Judy says
Thank you for this delicious and very easy recipe...
Cath says
These hot cross buns are amazing. Thank you for sharing your recipe. I love how easy the recipe is to follow. I've got a second batch in the oven now 🙂
Dianne Ross says
Absolutely delicious hot cross buns - my new favourite recipe thanks Julie
Julie Carlyle says
Hi Dianne
I am so pleased you enjoyed the recipe 🙂
...and thank you so much for coming back and leaving a lovely message.
Happy Cooking
j
Sonya says
What can you use instead of Bakers flour, I can only buy 5kg bags?
Julie Carlyle says
Hi Sonya
Bakers flour is best for bread of any type. You can try regular flour but it doesn’t have as much gluten.
You can usually by a bread loaf mix in a 1 kilo pack.
I hope this helps.
Julie
Marijan says
I’d like to also include currants and peel and we like them well spiced. Can you please recommend suggested quantities. TIA
Julie says
These buns are the best!!! So soft and light, beautiful! I tried a different recipe a few days ago and they were dry and crumbly. Will only use this one from now on!
Emily Lanyon says
Hey! Any chance I can replace spices with cocoa and sultanas with choc chips? Any ideas on quantity to use and whether you think this would work?
Emily
Julie Carlyle says
Hi Emily
Thank you for your question.
Yes you could absolutely make those replacements. Swap the sultana for the same weight of chocolate chips. Remove the spices and then replace 1/4 cup of flour with the same weight of cocoa powder.
Let me know how you go.
Happy Easter
Natalie Meadows says
Have you ever doubled this recipe?
Julie Carlyle says
Hi Natalie
You won't fit double the recipe in the TM bowl. But if you just repeat making the dough you will find it only takes about 5 minutes longer to make a double batch.
Happy Cooking and have a lovely Easter
Julie
Barbara Howell says
Just wondering if after the first rise they could go in the fridge overnight to be cooked the following morning?
Julie Carlyle says
Hi Barbara,
That’s a great question!!
The answer is absolutely, if you want fresh, hot buns Sunday morning, make the recipe as per normal. Once you have formed the buns and placed them in a baking tray they can go in the fridge.
Firstly spray plastic wrap with oil and cover the buns. This will prevent any chance of the buns sticking.
In the morning
Remove the buns from the fridge and allow them to come to room temp.
Preheat the oven.
Make your cross mixture.
Pipe the cross on the buns and then cook and glaze as normal 🌸
Thanks so much for asking this question!
Jessica says
Can you omit the bread improver from the recipe? If not what substitutes do you suggest?
Brett Carlyle says
You can, however bread improver gives it a fluffier, lighter texture when baked. You can substitute a teaspoon of vinegar which will give a similar result, although there will be a slight sourdough flavour. Thank you for commenting!
Fiona Lunn says
5 stars for sure
Fiona Lunn says
Have just made a dozen, absolutely delicious, so soft and especially yummy straight out of the oven
I did halve the spices as my elderly mother doesn’t like a lot and didn’t put the crosses on either (She doesn’t like those either)
Linda Clow says
I just wanted to clarify. In step 4 we put in thermoserver to raise. Then when its raised we add saltanas and knead in. then step 6 do we let rise again to knock it down or is this the knocking down before adding saltanas??
Julie Carlyle says
Hi Linda
Yes, that is correct we add the sultana by hand and allow the dough to proof. Once the dough has proofed we knock it down again and then shape into rolls.
Happy Cooking
j
Lynne Davison says
Just made them. One word YUMMMMM. My other half said best ever 😋😋. Wish I could load a pic.
Julie Carlyle says
That is so awesome!! I'm really pleased you like the recipe :)!! I wish you could load a pic too, I'd love to see them xx
Thanks so much for coming back and letting me know xx
Happy Easter
j
Ben Myhre says
These buns look great and your tradition of making fresh bread for Easter is special. Something everybody will remember in the years to come. I will be putting these on my 'to make' list.
Anita says
Easter is definitely not the same without a fresh batch of homemade hot cross buns. Yours looks super lovely and comforting. 🙂
Noelle says
Homemade these buns are always superb! I will be saving this for Easter dinner 🙂
Rosa says
I dont think I’ve ever had hot cross buns but i will definitely need to! These look great.
michele h peterson says
I do love hot cross buns and had forgotten how much better they taste when home made. I'll give these a try!