Helen Goh tested it five times before cracking the secret to these perfect hot cross buns
If you’ve ever tried, but failed, to bake moist, plush hot cross buns, this recipe will be a game-changer.
Using a tangzhong (cooked flour paste) in these hot cross buns makes them exceptionally soft, fluffy, and moist. This simple technique also helps them stay fresh for longer, making them perfect for enjoying throughout the Easter weekend. You can make the dough ahead and prove it in the fridge overnight, baking the buns first thing the following morning. They freeze beautifully, too. Split them before freezing, then toast and slather with salted butter.
Ingredients
FOR THE DOUGH
80g sultanas
80g currants
80g raisins
80g candied mixed peel
250ml hot black tea (my favourites are Assam or Earl Grey)
350ml full-fat milk
570g bread flour, divided
2½ tsp dried yeast
40g light brown sugar
1 tsp ground cinnamon
¾ tsp freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
1½ tsp fine sea salt
1 large egg (60g)
finely grated zest 1 large orange
60g unsalted butter, cut into cubes and left to soften, plus 10g extra for greasing the bowl
FOR THE CROSS
50g plain flour
3 tsp caster sugar
pinch of salt
40ml water
FOR THE EGGWASH
1 egg, lightly beaten with a splash of milk and a pinch of salt
FOR THE GLAZE
70g caster sugar
50ml water
pared strip of zest from 1 orange
Method
Step 1
Combine the dried fruits and mixed peel in a bowl and cover with the hot tea. Set aside and leave to macerate at room temperature for at least 1 hour (and up 2 days in the fridge).
Step 2
When ready to make the dough, start with the tangzhong: combine 100ml of the milk and 20g of the flour in a small saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens into a smooth paste, about 2 minutes. Remove from the heat and set aside to cool to room temperature.
Step 3
Heat the remaining 250ml of milk until lukewarm then stir in the yeast. Allow it to sit for about 5 minutes until frothy.
Step 4
Meanwhile, put 500g of the remaining flour in the bowl of a stand mixer, add the sugar, spices and salt, and stir with a dry whisk. Add the tangzhong, yeast mixture, egg and orange zest. Attach the dough hook and mix on medium-low speed until a sticky dough forms, about 1 minute. Add the butter, a few pieces at a time, then increase the speed to medium-high and keep kneading for about 5 minutes - the dough will be soft and slightly sticky but should come away from the sides of the bowl. To check whether the dough has been kneaded enough, take a small piece (about the size of a walnut) and gently stretch it between your fingers. You should be able to stretch it thinly enough so it is translucent. If the dough breaks easily or feels rough, knead for a few more minutes then check again.
Step 5
Strain the macerating dried fruits, discard the liquid, then toss the remaining 50g of flour through the fruits. Add about a quarter of the fruits at a time to the dough, mixing on low speed just to combine before adding the next batch. When fully combined, turn the dough out onto a lightly floured work surface and knead for another couple of minutes by hand.
Step 6
Grease a large bowl with the extra softened butter then place the dough in the bowl. Cover with plastic wrap and set aside to rise until doubled in size, 1-2 hours depending on the temperature of the room. Otherwise, you can put the covered bowl in the fridge to prove slowly overnight.
Step 7
Line a baking tray about 23cm x 33cm with baking paper, allowing a generous overhang on the long sides.
Step 8
When the dough is ready, turn it out onto a lightly floured work bench and divide it into 12 equal portions (about 110g each). Taking one piece of dough, fold the outer edges toward the centre until it forms a ball, then place it seam-side down on the bench. Form a little claw with your hand and cup it over the ball. Using evenly firm pressure, roll the ball around until it is smooth then place it on the baking tray. Continue with the remaining pieces of dough, spacing them close together on the tray but not touching. Cover loosely with plastic wrap and set aside to rise, 45-60 minutes.
Step 9
Meanwhile, make the paste for the cross by combining all the ingredients in a small bowl. Stir until smooth, then scrape the paste into a piping bag fitted with a small nozzle, 5-6mm wide. You could also use a press-seal bag and snip off the tip of one corner.
Step 10
Preheat the oven to 180C fan-forced (200C conventional).
Step 11
When the buns have risen, brush them evenly with the eggwash mixture then pipe a cross on top of each bun. Place the tray into the oven and bake for about 30 minutes, until golden brown.
Step 12
While the buns are in the oven, make the glaze by combining all the ingredients in a small saucepan. Place it over low heat and stir gently until the sugar dissolves, then increase the heat to medium-high and simmer for about 5 minutes until slightly syrupy.
Step 13
Remove the tray from the oven and brush the buns lightly with the syrup. Leave them for a few minutes before lifting them up and onto a wire rack to cool a little. Serve warm, split, generously spread with salted butter.
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Helen Goh is a chef and regular Good Weekend columnist.From our partners
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