Hot Cross Buns recipe

Ingredients

• 3 teaspoons instant or rapid rise yeast (9 grams) (, Note 1, CHECK still active!)
• 1/2 cup (110g) caster sugar (superfine sugar)
• 1 1/2 cups (375ml) milk, warm (, full fat or low fat (Note 2)
• 4 1/4 cups (640g) bread flour (or plain / all purpose) (Note 3)
• 2 tsp cinnamon powder
• 2 tsp All Spice (OR Mixed Spice (Note 4)
• 1/2 tsp salt
• 1 1/2 cups (210g) sultanas (Note 4)
• 1 - 2 oranges, zest only (Note 4)
• 50g / 3.5 tbsp unsalted butter, melted and cooled
• 1 egg (, at room temperature)
• 1/4 cup (35g) Extra bread flour
• 1/2 cup (75g) flour (any white flour)
• 5 tbsp water
• 1 tbsp apricot jam (Note 7)
• 2 tsp water

Instructions

1. 1Mix 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. 2Add wet - Add butter, milk, egg, sultanas and zest.
3. 3Standmixer: 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).
4. 4Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
5. 5Dough is kneaded enough when it's smooth and does not break when stretched - see photos & video for before/after comparison.
6. 6Rise #1:
7. 7Leave 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.
8. 8Forming Balls (watch video, it's helpful):
9. 9Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
10. 10Remove cling wrap and punch dough to deflate.
11. 11Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
12. 12Take 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.
13. 13Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
14. 14Rise # 2:
15. 15Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
16. 16Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
17. 17Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
18. 18Crosses:
19. 19Mix flour and water until a thick runny paste forms - see video for thickness required.
20. 20Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
21. 21Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
22. 22Baking/Glaze:
23. 23Bake 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.
24. 24Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
25. 25Remove buns from oven. Use overhang to lift buns onto a cooling rack.
26. 26Brush with jam mixture while warm. Allow to cool to warm before serving.