Hot Cross Buns

23 hours ago
3 min read

It’s that time of year in New Zealand! Supermarket shelves are filling up with our favourite seasonal sweet treat: Hot Cross Buns.

This recipe uses a small amount of sugar to feed the yeast, but the bulk of the sweetness comes from the natural sugars in the dried fruit. Because this is a slightly higher-hydration dough, we’ll use a "slap and fold" technique to knead it.

For an added bonus they're also:

Dairy-Free
Egg-Free
Vegan

Important note on water: You will start with 400ml (1 2/3 cups) of hot water to soak the dried fruit. After soaking, drain the fruit and measure out exactly 350ml (1 1/2 cups) of the leftover liquid to make the dough. Do not use the full 400ml in your dough.

Hot cross bun Ingredients

The Dough

500g (3 3/4 cups) High-grade flour (Bread flour)
350ml (1 1/2 cups) "Sultana tea" (reserved soaking liquid)
150g (1 cup) Sultanas or choice of dried fruit
6g (2 tsp) Active dry yeast
15g (1 1/4 tbsp) White sugar
30g (2 tbsp) Olive oil
7g (1 1/4 tsp) Salt
1.5 tsp Ground cinnamon
1 tsp Mixed spice (or nutmeg)
Optional: Zest of one orange

The Cross

50g (6 tbsp) Flour
40–45g (3 tbsp) Water
1/2 tsp Oil

Sugar Glaze

15g (1 tbsp) Sugar
60g (4 tbsp) Water

The Process

1. Prepare the Sultana Tea

Soak 150g (1 cup) of sultanas in 400ml (1 2/3 cups) of hot water for 10 minutes. Strain the fruit, ensuring you measure out exactly 350ml (1 1/2 cups) of the liquid. This is your "sultana tea." Set the fruit aside.

2. Bloom the Yeast

Whisk the yeast, sugar, and spices into the warm sultana tea. Wait 10 minutes for the yeast to bloom; it should look nice and frothy.

3. Mix and Rest

Combine the tea mixture with the flour, salt, and oil. Mix into a "shaggy ball" and let it rest for 15 minutes. This acts as a mini fermentolyse, allowing the flour to hydrate and the tea flavours to infuse.

4. Slap and Fold

Begin the "slap and fold" kneading technique. Slap the dough down onto the benchtop, then fold it over itself. Repeat for 8–10 minutes until the dough is smooth. You will feel the dough "tighten" as the gluten develops.

5. Incorporate the Fruit

Roll the dough out until flat. Pat your soaked sultanas dry with a paper towel and sprinkle them over the dough. Fold the dough over, add more sultanas, and repeat until all the fruit is incorporated. Roll the dough into a neat ball.

6. First Rise

Place the dough in an oiled bowl and let it rise for 1.5 to 2 hours, or until it has doubled in size.

7. Shape the Buns

Turn the dough out and divide it into 12 portions (approx. 85g or 3oz each). Using a cupped hand, roll them into smooth balls on the bench. Try to keep the sultanas tucked inside to prevent the fruit from burning on the surface.

8. Second Rise

Place the buns in a baking tray. Cover and leave to rise until they are touching each other. Meanwhile, preheat your oven to 200°C (400°F).

9. The Cross

Mix the flour, water, and oil to create a thick paste. Start with 40g (2 1/2 tbsp) of water and add a tiny bit more only if needed; it should be thick but easy to pipe. Pipe slow, steady lines over the buns to form the crosses.

10. Bake and Glaze

Bake for 15–18 minutes. The internal temperature should be around 85°C (185°F). Avoid overbaking, as this will dry the buns out. While they bake, heat the sugar and water together until the sugar dissolves. Brush the glaze over the buns immediately after taking them out of the oven.

Variations

Fruit: Replace sultanas with dried cranberries, chopped apricots, or currants. Always soak and squeeze dried fruit first to prevent it from absorbing moisture from the dough.
Chocolate Chip: Use 100–120g (3/4 cup) of dark chocolate chips. Do not soak these. Add them at the same stage as the fruit and use plain warm water instead of sultana tea.
Traditional: Add 30g (2 tbsp) of candied mixed peel along with your fruit for a classic flavour.