Hot Cross Buns - a slightly healthier version of this popular Easter time treat of sweet glazed buns delicately flavoured with cinnamon, mixed spice, raisins and apple. To warm a tea towel, just wet under the tap and wring out excess, then microwave for about 30 seconds. Yes, the butter eventually blends in as you knead :). ), the steam makes for a chemical-free oven cleaner! After shaping the dough into rolls and arranging them in the baking pan, cover the pan and store it in the refrigerator for up to 12 hours. Toast, butter and drizzle with honey or dollop with lemon curd. 2 tbsp mixed spice Absolutely yummy...we are eating a hot one now and they are delicious.. And thank you for the tip about proofing in the oven; worked well. You can make the dough with either fast acting yeast … Milk makes up the liquid portion of the Hot Cross Buns dough. Fabulous recipe. Thank you Chelsea for a great recipe and a very Happy Easter to you ? Using a machine My kids love hot cross buns without the fruit, would yr recipe work without the fruit? Wish you had a GF version! ( We had everything except the fruit in our pantry, plus easter means chocolate so why not) Had a go at making these for the first time, and was successful which is very unusual for any first attempts I have! Save my name, email, and website in this browser for the next time I comment. ½ cup flour Slowly stir the milk mixture through the flour until combined. I have not had a failed attempt yet. I have never been much of a cook before, but since I have got a new kitchen I LOVE it and I swear by all of your recipes. Thank you Chelsea Winter. I made the dough last night up to just before the shaping stage - knocked the dough back, covered the bowl and left it in the fridge overnight. I am gluten free but couldn't resist one, because they looked and smelled delicious - and tasted so as well. WOW .. When it’s doubled in size, tip out on a clean benchtop and divide into 15-16 even pieces (you can weigh them if you have electric scales). Plan to make them this easter but i've forgotten to get oranges in my shopping :( Do you think I'll get the same result if I leave out the soaking process and just use the dried fruit as is? My family and friends demolished the fist batch do I'm currently making another lot for tomorrow morning. Add the sugar and yeast and whisk gently for 20 seconds or so. It’s taken me a while to perfect a hot cross bun recipe – and boy, it was worth the wait! Just follow the instructions to the letter and they will turn out great. Fruit While the buns are rising, make the mixture for the crosses. They won’t look perfect because it’s home baking and you can’t produce buns like the bought ones – nor should you want to. Stir in honey, then leave at room temperature for about 5 minutes until foamy and puffed up. In a saucepan, warm the milk and butter until just melted. I added the fruit after the second rising and kneaded briefly in the machine to incorporate. My Hot Cross Buns are made with a simple, sweet dough, enriched with butter and egg, flavoured with mixed spice and cinnamon. Once the superbooster has risen, add the second measure of flour, sugar, spices and salt to a large metal or plastic mixing bowl and stir. Why would this have happened? Hey Chelsea, can you use Instant yeast sachets instead of active dried yeast? I've trialled different Hot Cross Bun recipes, including Perfect Hot Cross Buns by Felicity Cloake in The Guardian. https://lowcarbhaven.co.nz/blogs/recipes/keto-hot-cross-buns Stir in the spices and allow to cool for a few minutes. Knead lightly on a floured surface and press out to about ½” thickness and cut into about 8 buns. Full-fat milk will give a richer bun overall but it is by no … Thanks a bunch for helping cooking-challenged people such as myself - all of your recipes are easy to follow and so tasty!!! Fantastic recipe, made my buns yesterday and they were perfect. Start to knead – it will feel very wet and sticky at first and your hands will feel caked in dough. Easy Hot Cross Buns using this easy dough from my Bagel Recipe. Delicious. You’re stretching out the gluten strands in the flour so the dough can rise properly. Fancy making some hot cross buns but you haven’t got any yeast due to Covid-19? Is there anyway you can make or substitute high grade flour? @Jasmine I just took some out of the oven that I made with normal flour (10.5 g of protein per 100g) and they look (and smell) amazing! Thankfully, its that time of the year again and I needed a fix. My husband got a packet of Hot Cross Buns from Pak n' Save yesterday as a backup, just in case my efforts today flopped dismally - I think they can stay in the freezer. I kneaded the dough by hand and it took about 17-18 minutes to get the dough stretchy enough to get the 'window-pane' effect (explained in the recipe notes). Heat the orange juice and zest in a small saucepan until hot. I find it easier to do it by hand and it's less sticky! Add the first measure of flour to a large mixing bowl. Thanks Chelsea. 1 ¼ cups high grade white flour (or strong flour) My batch of these just came out of the oven. Try making your own hot cross buns this Easter. I've never made hot cross buns before so of course I'm going to try out a fellow Kiwis recipe. FYI I didn’t have orange juice, so in the spirit of Covid-19 lockdown, I improvised and used a few drops of orange oil in some boiling water instead. Sooooo happy thank you thank you, OMG made these for easter!! So therapeutic to make too - good for the soul!Thanks Chelsea! Add the Sugar, Raisins and the Egg – stir to mix – add just enough Milk, little by little, to form a stiff … Zest and juice of 2 oranges (I like to strip the peel off with a peeler then chop finely), Dough (And yes, you can add chopped up dark chocolate instead of fruit, you naughty people!). Also used plain flour, but man they are good! Super Booster They turned out fabulous! Hot cross buns may be made the day before and stored in the refrigerator before baking. I'm a hot cross bun purist ;). Try placing a bowl or tray of just-boiled water in a turned-off oven and pop the covered dough in there with it. They’re not at all hard to make but like all good bread recipes, they take a little time. Try my gluten-free hot cross bun cakes instead. In a small cup, mix together ½ cup all-purpose flour and 1/3 cup water. These are fluffy and delicious and I've no experience with bread before! Chelsea, you’re a genius ! Bake in the preheated oven for about 20-25 minutes. It’s a good workout! And with three stores across the region, you have no excuse not to get your hands on some of these irresistibly good Easter treats. Super-fast and easy, this recipe is all you need come Good Friday. Chelsea made these last year and they were incredible. In a small bowl whisk together milk, flour and sugar until smooth. I prefer not to use a machine – it actually ends up taking longer to achieve the result you want. The steam loosens fats and gunk, which can be wiped off easily. No matter what they look like, you’re an absolute legend and they will taste better to you that anything you’ve bought a shop. These are delish ?? I am currently living in the US where you cannot buy hot cross buns and you made one homesick Kiwi family very happy! If there is one thing I crave this time of year, it's definitely a delicious Hot Cross Bun … Making second batch as they've all gone xxx, These were delicious!! I've just made these today, they were fantastic!!! This is the best recipe ever, I tried to make using another recipe and they were hard rocks, I am so pleased with these buns, soft, tasty, perfect. Luckily in Lockdown I had time on my hands. They took a bit longer to rise but came out great! 5-stars plus. HAPPY EASTER . If it gets too warm, just let it cool down to skin temp before using. Many thank, on my second batch this week. Preheat oven to 195°C. Yes, doughnuts, but also the finest hot cross buns in the east. Oh dear! Bake for 12 to 15 minutes until golden brown. They turned yellow. Remember this recipe is NOT gluten free. 1 tsp ground cinnamon GISBORNE. 1 ½ cups raisins, sultanas, chopped apricots or a mixture Can you substitute straight gluten free flour instead? I did all proving in the hot water cupboard (it's draught-free and has a gentle warmth). Why waste time hunting for your mixer's kneading hook attachment when you can whip up a batch of these easy-peasy buns with no kneading at all? And as an added bonus when rising the dough in an oven with a tray of water (such a good tip! 3 tbsp brown sugar Soft, fluffy and sugar free! Stir in honey, then leave at room temperature … This is our Easter gift to you – the easiest hot cross buns you will ever make. Wish me luck! You can turn the oven up to 200c for a couple of minutes if they aren’t browning. Perfect spice and sweetness, lovely and light. Cheers. Spicy, flavoursome and well worth lock down for <3, You're a legend Chelsea! It took me a long time to trust fruit in general, let alone in any baked goods. Made the buns today. Cooking time – 17-20 minutes, Super Booster My dough never makes a window pane but it didn't matter, I just knead til soft and stretchy. Fantastic. Keep kneading and eventually, the dough will stop sticking to your hands and the bench so much. Many thanks! Chelsea,Thanks so much what an awesome Easter bun recipe they are delicious I made 18 ,was a real challenge,a friend has now taken the recipe as well,your recipes are always so tasty. dried fruit, citrus rind, Orange, honey, coconut flour, crushed pineapple and 10 more. I made these hot x buns today and they are perfect, soft, light and super tasty. 3 cups high grade white flour (or strong flour) You’ll get there – just keep going until you do. Thanks Chelsea. Love these! Thank you. Put me off making these for years. Thanks Chelsea for sharing your recipes! The best Hot Cross Buns ever. Jasmine it may also be called "strong" flour i believe that is the same as high grade ? So worth the mission. Sending the recipe to my friends, Hi Chelsea, Firmly roll (and I mean firmly – I use the bench and really roll it around hard with one hand) each portion until you have a fairly smooth ball. Add the fruit to a bowl or a resealable bag and pour the orange liquid in. Proper kneading at the start means a lighter bun at the end. It will rise slowest in cold conditions and faster in warm humid conditions (ideal temperature is about 32c). This is a big recipe, so if you only want a dozen hot cross buns you can freeze or chill half of the uncooked dough to cook fresh another day. Finely chop the chilled butter and add to the flour mixture along with the Super Booster mixture and egg. Happy Easter :), Ok I used the active yeast mix and it worked. Use a low speed for 5 minutes. With sharp knife, cut shallow cross in top of each bun. Yes, but just a gentle speed and not too long. Great instructions and appreciated the hints too, thank you. Oil a large bowl and turn the dough ball in this until it is all coated. 12 delicious ways to make and serve hot cross buns, 5 cosy dishes our team makes when we are craving comfort food, These storage tricks will help your fresh fruit and veg last longer, 5 go-to lazy dinners our team makes when they don't feel like cooking, Margherita pizzas with gluten-free kūmara bases, 5 dishes that are ideal for cooking in bulk and freezing for later, Broccoli and herb fritters with beetroot relish, Sophie Gray's top tips for making your own preserves, 6 Kiwi women who are shaking up the food industry, 5 special meals our team can't stop thinking about, Passionfruit cheesecake slice with a gingernut and oat base, Marinated salmon poke bowl with soba noodles, Fudgy dark chocolate sheet cake with milk chocolate mousse frosting. We're saying a big fat amen to the hot cross buns at Bread & Butter, which we must confess are some of the best in Auckland. No yeast, no boiling, no fancy mixer. The kind of milk you use is personal preference. Thank-you Chelsea. 1 ½ cups milk You should be puffed with a mild sheen of sweat by the time you’re done (it’s good fitness). Using a metal spoon, gently fold the wet ingredients into the dry, just enough to create a large ball. 2 tbsp sugar Divide into portions and lightly roll into evenly sized balls. Don’t be tempted to add heaps of flour – a little bit at the start is OK, but a sticky dough will produce much better buns than a dry dough. 1/2 tsp ground cloves Kneading This morning I shaped the buns and continued as normal. Perhaps the tray I put them on was too large? The recipe does take a while but its great for a rainy day. Amazing. The family all commented that they were the best homemade Easter buns they've ever had. Pipe crosses over buns. If you want a gluten free hot cross bun see my recipe here. I made these tonight but substituted the fruit for chocolate drops. The reviews sound amazing and would love to give them a crack! A fun recipe to try something new in the kitchen and a delicious way to celebrate Easter. At the end, try to stretch and coax a piece of the dough out into a ‘window’ with your fingers – when the dough is ready, it should stretch enough you can see light through a thin pane of ‘glass’. Use your hands to gently mix. Seal/cover and leave for an hour or so, or overnight. Place the balls 1-2cm apart on a baking tray or metal baking dish lined with baking paper (mine was about 30 x 20cm). Serve warm with a scoop of vanilla ice cream, drizzled with chocolate or toffee sauce and dusted with icing sugar. I made them took hours but they turned out so light and fluffy Wanted to post a pic but couldnt. Tip: make the hole in the piping bag REALLY small, my crosses were ridiculously big lol. Hi Chelsea, living here in the Middle East I can't buy high grade flour. You’ll need to finish the kneading by hand for another  5-10 minutes to get the ‘window-pane’ result I’ve mentioned above, which is critical. 1/2 dates 1/2 sultanas and only had mandarins and a lemon instead of oranges. Just enjoy the magic of breadmaking and then stuff yourself with the spiced buttered deliciousness. Knead by pushing the dough away – literally stretching it out – downward and away from you with the heel of your hand, then grabbing it and bringing it and repeating. Best Hot Cross Buns we've had to date! Delicious with a bunch of butter melting on top :). How come the brought ones are so brown and have no nice spice flavour like these ones??? First time making bread of any sort- holy moly had to eat two straight away. Tip it out a clean benchtop you’ve cleared some space on. These are absolutely delicious and worth the wait. This will always be my 'go to' recipe now for hot cross buns. Mmmm yum! You’ll start by warming up the milk – this helps melt the butter/margarine but also get the yeast going (yeast likes a bit of warmth!). Your pavlova was an absolute hit which was a first time for me. https://thespinoff.co.nz/food/11-04-2019/recipe-imas-hot-cross-buns 1/2 cup sugar Thanks Chelsea!! I'm allergic to oranges, will lemon work? 50g chilled butter These are amazing hotcross buns maybe a bit more spices next time but so yummy and soft thanks Chelsea. Raewyn, Thanks so much for sharing this recipe. I'm not sure how the butter is incorporated. Preheat your oven to 365 °F (185°C) and line a baking pan with parchment paper. Making crazy italian chocolate cake now smells delish, Great!!! Once it’s ready, leave to sit for 5-10 minutes to relax before adding the fruit. Could do with a little more spice in the next batch I think. To not share it would be just teasing you. https://www.heartfoundation.org.nz/wellbeing/healthy-recipes/hot-cross-buns After you remove the hot cross buns from the oven, let them cool down a little to allow the texture to strengthen and improve. Squash the dough out on top and knead it all together for another minute or so. GLUTEN-FREE: Sorry, but you can’t use GF flour for this one, it just won’t work. I have made them twice now. Thanks for this majestic recipe. Thank you Chelsea for such a great recipe. Prep time – 30 minutes, plus 3-4 hours rising time Owing to the current Lockdown, I couldn't find High-Grade/Bread flour anywhere, so made them with organic white spelt...not quite as 'bouffy' as I'd like, but a wonderful flavour and texture, and yeah, better [to us] than anything we could buy. Hi Chelsea, I was wondering if it's possible to knead this using the dough hook in a stand mixer? https://www.stuff.co.nz/.../allyson-goftons-chocolate-hot-cross-buns My 3 year old granddaughter had a ball glazing them and putting hundred and thousands on her bun (she calls them fairies lol) well worth the effort, will never buy a store bought one again!!! Brush with maple syrup to glaze. Remove from pan; cool on wire rack. When ready to bake, remove the rolls from the refrigerator and allow them to come to room temperature and rise (about 2 hours). Microwave on high for 1 minute then whisk to dissolve the sugar. Thanks Chelsea this recipe is a keeper. Made them last year and they were fantastic! Amazing! You did it! Transfer to a piping bag or a zip-lock bag with the corner snipped off. The most delicious hot cross buns I’ve ever had. Pipe on crosses before baking at 200¡C. It adds a smidgeon more time to the process, but it’s so worth it. The cooked buns also freeze well. Add the milk to a heatproof bowl and microwave in 20 second increments until it reaches skin temperature – about 32c is ideal. If it’s not ready, it will just tear. Daily Donut . Delicious! Made them this morning. Powdered Sugar Glaze: Combine all icing ingredients in a small bowl; stir until smooth. The whole house smells divine. Your recipe hit the spot. These have got to be the most delicious Hot Cross Buns I have ever made, or eaten in fact. Tips for How to Make My Fruitless Hot Cross Bun Recipe: It’s essential that your yeast is ‘active’ if it’s not (can happen if it’s quite old) then your buns will not rise. Pour into a plastic bag, cut the corner off and pipe a cross on top of each bun. I think I'll need to leave the remaining ones for the rest of the family to enjoy though. Hot cross buns are best eaten soon after baking; older ones can be toasted and served with butter. Add to a piping bag with a small round nozzle (or a snaplock bag with a tiny corner cut off). 2 Sift together first measure of bread mix, spices and salt into the large bowl of an electric mixer … Delicious :o). You absolutely rock Chelsea. Brush the hot buns with the sugar glaze (below) and return to the oven for 1 minute. The only thing I may do next time I make them is add a quarter of a cup of candied peel just because I like a tang of citrus in baking. I got so angry making these (impatient baker) but holy moley! Fingers crossed for the hot cross buns. Thanks again! Hot Cross Buns (From Holiday and Celebration Bread in Five Minutes a Day) Dough (yields 5.7 lbs, about 25 buns) 1 ½ cups (340g) lukewarm water (100F or below) 1 tablespoon Red Star … Would love to make one for a friend who gets bad morning sickness. I didn't add any extra flour at the kneading stage (yes the dough is sticky and it is meant to be - just work with it) or when later adding the sultanas (when the dough becomes very sticky - again, just work with it). There’s no set time for dough to rise, room temperature is usually OK in the warmer months. I followed her recipe exactly. Toast and spread with marmalade for a quick breakfast. Filled a locked down saturday with deliciousness :-). We used a cranberry, cherry, apricot and raisin fruit mix. Once the buns have risen, pipe the crosses on the buns, by putting the cross … How do I make the crosses more pronounced. I made these with my 8 year old daughter. Shut the door and there will be enough warmth trapped in there to help it rise nicely. It will feel slippery and weird to start with – just persist with gentle kneading and it will all come back together into a cohesive, very sticky dough eventually. About a decade ago I gave Hot Cross Buns an inaugural effort with the Edmonds cookbook, what a fail - turns out that recipe is notorious for being crap! Pipe thin crosses onto the buns with the cross paste. So damn proud of myself. 1 tbsp sugar FYI I have just used lemon zest and a cup of pulpy oj from a bottle, worked fine, same effect, smells delish. took a long time though but def worth it haha xxx. An absolute winner!!! They may have been over-proved when you put them in, so too much air and not enough structure left to hold them up - perhaps you banged some air out when you shut the oven door? *Dough rising ½ tsp baking powder. Make a well in the flour and pour in the milk mixture, stirring to combine evenly. It’s worth noting that yeast dies at temperatures above 50c, so don’t be tempted to warm it up too much. Perfect! Totally worth a little extra time and attention. The bowl needs to be big enough for the dough to double in size in later. This year I’m going to experiment using my sourdough starter as a component of the super booster (adjusting accordingly). Delicious!!! Cover the mixture with plastic … Getting ready to have another go. 1 tsp salt Always serve with lashings of butter, dairy-free spread or coconut oil. Cover with a warm, damp tea towel and leave to rise for another 30-40 minutes (the buns will be touching by then). Truly though, these hot cross buns have a fabulous taste, texture, look and feel without candied peel! It's an old one but it came out the best in my Hot Cross Bun Review so I felt I had to share it. Combine the flour, sugar and milk to make a thick paste. Can you use this recipe in the bread maker on dough setting? OMG Just made these - best hot cross buns ever, I love them, thanks Chelsea for sharing your recipe. If you buy something, we may earn an affiliate commission. Makes 16 buns Bake at 375°F for 15 to 18 minutes or until done. Brush egg white over tops. This is the third year in a row I have made these each batch of buns are great. Woohoo! Made these today - time consuming but very successful. I'm excited to give these a go for Easter, my partner loves Hot Cross buns so this will be a nice surprise for him on Sunday. These are sooo good and super easy!! Was a bit concerned when I added the fruit, but it all came together as you promised My buns were pretty much touching start with, so all the buns joined up nicely as they rose. Definitely best eaten the day of or heated/toasted after that. Check the nutritional guide on the flour to check it's more than 10g per 100 and I think it will work. At minute 15 (your buns should have started to look golden brown on top) cover loosely with aluminium foil to prevent the tops from burning. Just wanted to say thank you for the amazing recipe Chelsea. Note: If you prefer chocolate over the traditional hot cross bun flavour, it's easy! But, I’m now an avid lover of hot cross buns. I saved the soaking juice and used it to make the glaze - added an extra layer of orangey goodness! Happy Easter Sunday! Glaze Is it supposed to stay as butter lumps in the dough? I made them last year & they were amazing. All I have is instant yeast to use, will this work okay instead of the yeast you recommended? All products are independently selected, tested or recommended by our team of experts. Nothing says ‘Easter holidays’ quite like a batch of hot cross buns straight from the oven. My tip is to invest in a dough scraper to clean the bench as you go – it’s a lifesaver. Additional Information For Chocolate Hot Cross Buns replace all fruit for 1.150 kg (28%) of Chocolate chips. Drain the fruit in a sieve before using and reserve the liquid. Will definitely be making these at Easter. These are so good! Thanks Kim. I love all your recipes, by the way! I like to keep my yeast in the freezer to help prolong it. I’m unlikely to use any other recipe going forward so would like to know which book the recipe is in so I can purchase it. Only do this just before you pipe the buns, or the mixture goes claggy. No, sorry, gluten-free flour doesn't work for bread, I'll have to do another recipe altogether :(, We used gluten free flour and found that adding another 1/3 of a cup of milk as we were kneading made this delish and gluten free . PS I just made your date loaf ... soooo good! YUM!! If eating them more than half a day later, I’d toast them. Still waiting for them to come out of the oven . Drizzle with Powdered Sugar Glaze in shape of cross. or something else? Knead firmly for 10 minutes – it needs to be very smooth and stretchy (see tips below). Thanks :). Transfer to a lightly floured surface and gently shape into a log. Place the raisins into a bowl and add the raisins juice, toss them together, and set aside. To get the buns super light and soft, you make a yeast ‘super booster’ at the start to get it all going. My only criticism is that the spice flavour was too subtle for me so next time I'll be doubling the mixed spice. However, if you must, you can use the dough hook on the machine to start the kneading process. Add this to a heatproof bowl with the sugar. Place the dough in a clean, lightly oiled bowl and cover with a damp, warm tea towel (see tips) for about 30 minutes or until the dough has doubled in size. Lengthy process but well worth every minute!!! Add your favourite flavours by replacing the choc chips or dried fruit with any combinations you like including nuts or seeds, feel free to get creative! This recipe will make 12 large Hot Cross Buns, however you can also make ‘mini’ buns … This really is an excellent recipe, thanks Chelsea - slow food, for sure, but very worth it. Pipe thin crosses on top of each bun. All the little tips about how the dough should look and what it will do were spot on. https://www.stuff.co.nz/.../120845106/recipe-hot-cross-bun-pullapart-bread Try with nut butter and a dollop of berry jam. I followed your instructions step by step (except I had to soak my sultanas/currants in a bit of orange juice as I had no oranges) and the hot cross buns turned out perfectly. Super Booster 1 ¼ cups high grade white flour (or strong flour) 1 ½ cups milk 2 tbsp sugar 3 tsp active dried yeast (check expiry date) Fruit 1 ½ cups raisins, sultanas, chopped apricots or a mixture Zest and juice of 2 oranges (I like to strip the peel off with a peeler then chop finely) Dough 3 cups high grade white flour (or strong flour) 3 tbsp brown sugar 2 tbsp mixed spice 1 tsp ground cinnamon 1/2 tsp ground cloves 1 tsp salt 50g chilled b… I haven't tried it, sorry! Pour water into a small bowl and sprinkle in the yeast. Dough Yum yum yum! Drain the fruit well in a sieve and tip on to the benchtop. 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The milk mixture and yeast and whisk gently for 20 seconds or,... Combine evenly strands in the middle of the buns joined up nicely as they come out of the oven to.: whisk soft butter with cinnamon sugar ( 2 Tbsp sugar: ½ tsp cinnamon ) until fluffy I so. The corner snipped off to achieve the result you want a gluten free but could n't resist one it! Flour mixture along with the corner snipped off good authority that this Taranaki sourdough bakery makes the recipe! Buttered deliciousness just came out of the oven for about 30 seconds machine – it will were. Fruit in general, let alone in any baked goods, flour and pour in the.! Look and what it will just tear literally stand one leg and throw my... As they 've all gone xxx, these were delicious!!!!!!!!!!! Year I ’ ve ever had knife, cut no yeast hot cross buns nz cross in top the! Yummy and soft thanks Chelsea to 18 minutes or until dark golden brown all over thank you too! Just wet under the tap and wring out excess, then leave at room …... Much for no yeast hot cross buns nz your recipe - and tasted so as well x today! Be wiped off easily immediately in the yeast way due on 20th may 've! Just enough to create a large bowl, then leave at room temperature about. To start the kneading process good Friday east I ca n't believe perfectly. On heart, the steam makes for a rainy day 1/2 sultanas only...

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