Hot Cross Bun Recipe by @ravneeteats

2h

12 servings

🥛

240 ml

Whole milk

🌾

400 g

Strong white flour

🧂

7.5 g

Salt flakes

🍬

50 g

Caster sugar

🍞

7 g

Fast-action dried yeast

🥚

2 medium eggs

Eggs

🧈

50 g

Unsalted butter

🍊

20 g

Mixed peel

🍋

1 lemon

Lemon zest

🪵

5.2 g

Ground cinnamon

🌰

2.1 g

Ground allspice

🍇

150 g

Raisins

🍵

2

Tea bags

🪵

1

Cinnamon stick

🌾

60 g

Plain flour

🍬

13 g

Icing sugar

🍓

30 ml

Apricot jam

💧

480 ml

Boiling water

  1. Measure
    • whole milk
    • strong white flour

    Measure 180 ml whole milk and 40 g strong white flour into a saucepan.

  2. Cook
    • Whole milk
    • Strong white flour

    Cook the milk and flour over low heat, stirring continuously, until a thick smooth paste forms.

  3. Transfer

    Transfer the tangzhong paste to a bowl and cool it completely to room temperature.

  4. Pour
    • raisins
    • boiling water
    • tea bags

    Pour boiling water over the 150 g raisins in a bowl, then add 2 tea bags and 1 cinnamon stick.

  5. Soak
    • raisins
    • tea bags
    • cinnamon stick

    Soak the raisins for at least 20 minutes, then strain and discard the tea bags and cinnamon stick.

  6. Mix
    • raisins
    • mixed peel
    • Ground cinnamon

    Mix the drained raisins with 20 g mixed peel, zest from 1 lemon, 2 tsp ground cinnamon, and 1 tsp ground allspice.

  7. Combine
    • strong white flour
    • salt flakes
    • caster sugar

    Combine the remaining 360 g strong white flour, 1½ tsp salt flakes, 50 g caster sugar, and 7 g fast-action dried yeast in the stand mixer bowl.

  8. Add
    • whole milk
    • strong white flour
    • medium eggs

    Add the cooled tangzhong and 2 medium eggs to the dry ingredients.

  9. Mix

    Mix the dough on low speed for 10 to 15 minutes until it is smooth.

  10. Add
    • unsalted butter

    Add 50 g softened unsalted butter to the dough and mix until fully incorporated.

  11. Mix

    Increase the mixer to medium-high speed and mix until the dough is smooth and glossy.

  12. Cover

    Cover the dough and let it rest for 20 minutes.

  13. Add
    • raisins
    • mixed peel

    Add the prepared raisin mixture to the dough and mix until evenly distributed.

  14. Transfer
    • neutral oil

    Lightly oil a bowl with 1 tsp neutral oil and transfer the dough into it.

  15. Rise

    Cover the dough and leave it to rise until doubled in size, about 60 to 90 minutes.

  16. Divide

    Divide the risen dough into 12 equal portions of approximately 70 g each.

  17. Shape

    Shape each dough portion into a smooth ball and arrange the balls on a baking tray.

  18. Cover

    Cover the buns and prove for 60 minutes, or until visibly expanded and puffy.

  19. Preheat

    Preheat the oven to 170°C fan.

  20. Mix
    • plain flour
    • whole milk

    Mix 60 g plain flour, 1 tbsp icing sugar, and 4 tbsp whole milk into a smooth piping paste.

  21. Transfer

    Transfer the cross paste to a piping bag and pipe a cross over every proved bun.

  22. Bake

    Bake the buns at 170°C fan for 30 minutes until deeply golden and cooked through.

  23. Warm
    • apricot jam

    Warm 2 tbsp apricot jam until fluid, then brush it over the hot buns.

  24. Cool

    Cool the glazed hot cross buns slightly, then serve warm or at room temperature.

Hot Cross Bun Recipe by @ravneeteats

2h

12 servings

🥛

240 ml

Whole milk

🌾

400 g

Strong white flour

🧂

7.5 g

Salt flakes

🍬

50 g

Caster sugar

🍞

7 g

Fast-action dried yeast

🥚

2 medium eggs

Eggs

🧈

50 g

Unsalted butter

🍊

20 g

Mixed peel

🍋

1 lemon

Lemon zest

🪵

5.2 g

Ground cinnamon

🌰

2.1 g

Ground allspice

🍇

150 g

Raisins

🍵

2

Tea bags

🪵

1

Cinnamon stick

🌾

60 g

Plain flour

🍬

13 g

Icing sugar

🍓

30 ml

Apricot jam

💧

480 ml

Boiling water

Preparation Steps

  1. Step 1/24

    Measure 180 ml whole milk and 40 g strong white flour into a saucepan.

    🥛whole milk
    🌾strong white flour
    🍲saucepan
    ⚖️kitchen scale

  2. Step 2/24

    Cook the milk and flour over low heat, stirring continuously, until a thick smooth paste forms.

    🍲saucepan
    🥄wooden spoon

  3. Step 3/24

    Transfer the tangzhong paste to a bowl and cool it completely to room temperature.

    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/24

    Pour boiling water over the 150 g raisins in a bowl, then add 2 tea bags and 1 cinnamon stick.

    🍇raisins
    💧boiling water
    🍵tea bags
    🪵cinnamon stick
    🥣mixing bowl

  5. Step 5/24

    Soak the raisins for at least 20 minutes, then strain and discard the tea bags and cinnamon stick.

    🍇raisins
    🍵tea bags
    🪵cinnamon stick
    🥣mixing bowl
    🧺fine-mesh sieve

  6. Step 6/24

    Mix the drained raisins with 20 g mixed peel, zest from 1 lemon, 2 tsp ground cinnamon, and 1 tsp ground allspice.

    🍇raisins
    🍊mixed peel
    🍋lemon zest
    🪵ground cinnamon
    🌰ground allspice
    🥣mixing bowl
    🧀fine grater
    🥄wooden spoon

  7. Step 7/24

    Combine the remaining 360 g strong white flour, 1½ tsp salt flakes, 50 g caster sugar, and 7 g fast-action dried yeast in the stand mixer bowl.

    🌾strong white flour
    🧂salt flakes
    🍬caster sugar
    🍞fast-action dried yeast
    🥣mixing bowl
    ⚖️kitchen scale
    🥄measuring spoons

  8. Step 8/24

    Add the cooled tangzhong and 2 medium eggs to the dry ingredients.

    🥛whole milk
    🌾strong white flour
    🥚medium eggs
    🥣mixing bowl

  9. Step 9/24

    Mix the dough on low speed for 10 to 15 minutes until it is smooth.

    🥣mixing bowl

  10. Step 10/24

    Add 50 g softened unsalted butter to the dough and mix until fully incorporated.

    🧈unsalted butter
    🥣mixing bowl

  11. Step 11/24

    Increase the mixer to medium-high speed and mix until the dough is smooth and glossy.

    🥣mixing bowl

  12. Step 12/24

    Cover the dough and let it rest for 20 minutes.

    🥣mixing bowl

  13. Step 13/24

    Add the prepared raisin mixture to the dough and mix until evenly distributed.

    🍇raisins
    🍊mixed peel
    🍋lemon zest
    🪵ground cinnamon
    🌰ground allspice
    🥣mixing bowl

  14. Step 14/24

    Lightly oil a bowl with 1 tsp neutral oil and transfer the dough into it.

    🫗neutral oil
    🥣mixing bowl
    🖌️pastry brush

  15. Step 15/24

    Cover the dough and leave it to rise until doubled in size, about 60 to 90 minutes.

    🥣mixing bowl

  16. Step 16/24

    Divide the risen dough into 12 equal portions of approximately 70 g each.

    ⚖️kitchen scale
    🥐dough scraper

  17. Step 17/24

    Shape each dough portion into a smooth ball and arrange the balls on a baking tray.

    🍳baking tray

  18. Step 18/24

    Cover the buns and prove for 60 minutes, or until visibly expanded and puffy.

    🍳baking tray

  19. Step 19/24

    Preheat the oven to 170°C fan.

  20. Step 20/24

    Mix 60 g plain flour, 1 tbsp icing sugar, and 4 tbsp whole milk into a smooth piping paste.

    🌾plain flour
    🍬icing sugar
    🥛whole milk
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  21. Step 21/24

    Transfer the cross paste to a piping bag and pipe a cross over every proved bun.

    🫙piping bag
    🍳baking tray

  22. Step 22/24

    Bake the buns at 170°C fan for 30 minutes until deeply golden and cooked through.

    🍳baking tray

  23. Step 23/24

    Warm 2 tbsp apricot jam until fluid, then brush it over the hot buns.

    🍓apricot jam
    🍲saucepan
    🖌️pastry brush

  24. Step 24/24

    Cool the glazed hot cross buns slightly, then serve warm or at room temperature.

    🍳baking tray

Composition

Ingredients

Types

Dairy, Grains, Seasoning, Sweetener, Leavening, Fruit, Spices, Beverages, Fruit Preserve, Water

Ingredients

Whole milk, Strong white flour, Salt flakes, Caster sugar, Fast-action dried yeast, Eggs, Unsalted butter, Mixed peel, Lemon zest, Ground cinnamon, Ground allspice, Raisins, Tea bags, Cinnamon stick, Plain flour, Icing sugar, Apricot jam, Boiling water

Notes

Whole milk (for the tangzhong and dough, for the cross mix), Strong white flour (40g used in tangzhong, 360g in the mix, plus extra for dusting), Eggs (medium), Unsalted butter (softened), Lemon zest (finely grated zest of one lemon), Tea bags (for soaking the raisins), Cinnamon stick (for soaking the raisins), Plain flour (for the cross mix), Icing sugar (for the cross mix), Apricot jam (to glaze), Boiling water (poured over the raisins, amount not given)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

262 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 48g, Sugars: 17g, Fat: 5.5g, Saturated fat: 3.1g, Fiber: 2.2g, Salt: 0.55g

Nutritional Information

Minerals

Calcium: 54mg, Iron: 2.2mg, Potassium: 190mg, Sodium: 250mg

Vitamins

Vitamin A: 70µg, Vitamin C: 2mg, Folate: 55µg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

24 steps

Equipments

Utensils

saucepan, mixing bowl, wooden spoon, fine grater, fine-mesh sieve, kitchen scale, dough scraper, baking tray, piping bag, pastry brush, measuring spoons

Appliances

Stand mixer, Oven, Kettle

Type

Type

Type Of Dish

Bread, Breakfast

Occasions

Easter, Good Friday, Breakfast, Brunch, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British, English

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Soft, Fluffy, Pillowy, Chewy, Sticky, Glossy

Flavors

Sweet, Warm spiced, Citrusy, Fruity, Buttery, Tea-infused, Yeasty

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 days (Cool completely,Store in an airtight container,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Warm or toast before serving for best texture), freezer : 90 days (Cool completely before freezing,Wrap individually or separate with parchment,Store in a freezer-safe airtight bag,Thaw at room temperature and reheat before serving)