Hot cross buns

I made a lot of Hot Cross Buns my first Easter with my Cuisine Companion, I loved baking, eating and gifting them! However there was always a niggle something could be better. Well I finally worked out what it was, so here it is, with a revamped ingredient list and tweaked method. Please let me know what you think and how they compare to last year’s recipe, which is here if you fancy a taste test 🙂
I suggest you master baking bread rolls before attempting this recipe. Once you’re happy with a light and fluffy roll, you can start adding fruit successfully. As always if you have any questions or want to show off your hot cross buns please post in the Shine with your Cuisine Companion Facebook group

Print Recipe
Hot cross buns Yum
Course Bread, Lunchbox
Prep Time 15 min
Cook Time 30 min
Passive Time 75 min
Course Bread, Lunchbox
Prep Time 15 min
Cook Time 30 min
Passive Time 75 min
  1. Insert kneading blade
  2. Add water and yeast to CC bowl
  3. Speed 4 / 35C / 2 min / stopper maxi
  4. Add remaining dough ingredients in order, except fruit
  5. Pastry P1 / stopper maxi (2min 30sec)
  6. Remove CC lid and turn upside down onto a floured or oiled surface
  7. Remove locking nut and lift bowl off dough
  8. Remove the blade, being careful not to stretch dough
  9. Knead in fruit by hand
  10. Rest the dough in a warm humid environment for 20 mins*
  11. Quickly form into 12 equal sized balls, approximately 95g each*
  12. Place into a slightly oiled 20*30cm slice tin, leaving room around the edges*
  13. Prove the dough in a warm humid environment, until they have doubled in size (40-60mins)*
  14. Wash CC bowl and blade
Cross mixture
  1. When the dough has almost doubled, make the cross mixture
  2. Insert kneading blade
  3. Add cross mixture ingredients
  4. Speed 6 / 15 sec / maxi steam, scrap down,
  5. Speed 8 / 10 sec / maxi steam
  6. Using a piping bag or syringe, add thin crosses to buns
  7. Steam bake 180C 20-25 minutes*
  8. Wash CC bowl
  1. When the buns are almost golden, make the glaze
  2. Insert mixing blade
  3. Add glaze ingredients
  4. Dessert program / 3 min / stopper out
  5. Place buns onto a wire rack
  6. Immediately brush with glaze
  7. Eat within 24 hours or freeze immediately*
Recipe Notes

On a dry day or if you are slower at shaping buns, cover the dough with a damp clean tea towel whilst you shape it.
You can bake the buns on a flat baking tray, however I find tins with small sides help the rolls rise in a uniform manner, making them easier to add crosses, pull apart and of course, they look nicer too!
Proving - If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it's just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you've heated a mug of water.
If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven
Freezing immediately, once cooled, is important as there are no preservatives used. The buns defrost perfectly.

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