The Softest Hot Cross Buns Ever!

Last week I was lucky enough to go to a hot cross bun making masterclass to learn all the ins and outs of creating a perfectly soft and delicious hot cross bun! They were actually easy enough to make and as long as you warm up your milk to help the yeast, not too much else is needed! These buns are the softest hot cross buns ever and it's all thanks to the kneading and more importantly, the 'resting' time when the gluten can just relax after being kneaded and pulled together to activate. Make sure you brush the tops with some apricot jam or honey straight out of the oven for the best sticky top and you're set!

Ingredients

17g dried yeast

1 1/4 cups milk, warmed

1/4 cup rapadura sugar

4 cups ‘00’ flour or plain flour

60mL extra virgin olive oil

3 teaspoon ground cinnamon

4 teaspoon ground mixed spice

1 teaspoon salt

1 cup mixed peel or sultanas

2 eggs

1/3 cup self-raising flour

apricot jam or honey for brushing cooked buns

Method

Whisk together yeast, warm milk, oil and sugar until the sugar dissolves. Set aside for 20 minutes. Place flour, cinnamon, mixed spice and salt into the bowl of a stand mixer.

Add mixed peel, eggs and yeast mixture. ‘Knead’ mixture with a dough hook in the stand mixer for 6-8 minutes or until you can stretch the dough. (I use a KitchenAid mixer and it takes about 5-6 minutes)

Place dough in a large greased bowl and cover with cling wrap. Leave in a warm place for about an hour or until doubled in size.

Punch down the dough and turn out onto floured surface.

Knead quickly into a large ball then cut into 9-12 pieces (depends how large you want the buns to be). Roughly shape the pieces into smooth balls then place onto a lined baking tray. Rest for 15 mins.

In the meantime, preheat oven to 180°C fan-forced.

Combine self-raising flour and 1/4 cup water. Pipe crosses onto the buns. Bake for 25 minutes. Brush buns while they are fresh from the oven with jam or honey then cool slightly and enjoy.