Traditional Hot Cross Buns (Print Version)

# Ingredients:

→ Buns

01 - 3 teaspoons instant or rapid rise yeast (9 grams)
02 - 1/2 cup (110g) caster sugar (superfine sugar)
03 - 1 1/2 cups (375ml) milk, warm, full fat or low fat
04 - 4 1/4 cups (640g) bread flour (or plain / all purpose)
05 - 2 tsp cinnamon powder
06 - 2 tsp All Spice OR Mixed Spice
07 - 1/2 tsp salt
08 - 1 1/2 cups (210g) sultanas
09 - 1 - 2 oranges, zest only
10 - 50g / 3.5 tbsp unsalted butter, melted and cooled
11 - 1 egg, at room temperature
12 - 1/4 cup (35g) extra bread flour, for dough

→ Crosses

13 - 1/2 cup (75g) flour (any white flour)
14 - 5 tbsp water

→ Glaze

15 - 1 tbsp apricot jam
16 - 2 tsp water

# Instructions:

01 - Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
02 - Add butter, milk, egg, sultanas and zest to the dry ingredients.
03 - If using stand mixer: Mix for 5 minutes until a smooth elastic dough forms. Start on speed 2 then once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers. Alternatively, if kneading by hand: Dust a work surface with flour and knead by hand for 10 minutes. Dough is kneaded enough when it's smooth and does not break when stretched.
04 - Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is.
05 - Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang. Remove cling wrap and punch dough to deflate. Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces. Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and creates a nice smooth surface. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
06 - Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray. Return tray to warm place and leave for 30 - 45 minutes, until the dough has risen by about 75% (less than double in size). Partway through this rise, preheat oven to 180°C/350°F (all oven types).
07 - Mix flour and water until a thick runny paste forms. Spoon into a round 3 mm piping bag or small ziplock bag then snip corner. Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
08 - Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
09 - Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine. Remove buns from oven. Use overhang to lift buns onto a cooling rack. Brush with jam mixture while warm. Allow to cool to warm before serving.

# Notes:

01 - Yeast check: To ensure your yeast is still active, mix 1 teaspoon yeast with 1/2 tsp white sugar and 1/4 cup warm water (40C / 100-110F). Leave 10 minutes. If it becomes foamy and creamy with a yeasty smell, your yeast is good.
02 - For spices, All Spice or Mixed Spice work equally well. You can substitute with 1 tsp cinnamon, 1/2 tsp each cloves and nutmeg.
03 - For a chocolate version, substitute the sultanas with 2 cups of chocolate chips.
04 - Make ahead option: Complete the first rise, form the buns and place in the tray, then refrigerate overnight. In the morning, let the dough come to room temperature (2.5-3.5 hours) to complete the second rise, then bake as directed.
05 - Best served on the day baked, but freezes well. To refresh day-old buns, microwave for 15 seconds or cover with foil and reheat in a 160C/320F oven for about 8 minutes.

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