Hot Cross Buns (Print Version)

# Ingredients:

→ Bun Dough

01 - ½ cup warm water
02 - ½ cup warm milk
03 - ½ cup plus 1 tablespoon light brown sugar
04 - 4 teaspoons active dried yeast
05 - ⅓ cup (75g) butter, melted
06 - 1 large egg
07 - 1 teaspoon salt
08 - 4 cups bread flour or plain flour
09 - 1 tablespoon mixed spice or pumpkin pie spice
10 - 1 tablespoon cinnamon
11 - 1 teaspoon vanilla extract
12 - 1 cup sultanas or mixed dried fruit

→ For the Crosses

13 - ¼ cup flour
14 - 2 tablespoons water

→ For the Glaze

15 - 1 tablespoon water
16 - 1 tablespoon maple syrup

# Instructions:

01 - In a large mixing bowl or the bowl of your stand mixer, combine the warm milk, warm water, one tablespoon of brown sugar, and the active dried yeast. Let this mixture sit for about 2 minutes to activate the yeast. The liquid should be around 110°F (43°C) – warm to the touch but not hot, as excessive heat will kill the yeast. Once you see the yeast becoming frothy and bubbly, give it a gentle stir to dissolve any remaining granules. Add two cups of the flour, stir until combined, then cover the bowl and let it rest for 30 minutes. This creates a starter that gives your buns that perfect texture.
02 - While your starter is resting, prepare the flavor base in a separate bowl. Mix together the melted butter and the remaining brown sugar until well combined. Beat in the egg, then add the salt, cinnamon, mixed spice (or pumpkin pie spice), vanilla extract, and sultanas or mixed dried fruit. Stir everything together until thoroughly combined. This is your aromatic spice mixture that gives hot cross buns their distinctive flavor. If you're customizing your buns with chocolate chips or other additions instead of dried fruit, mix them in now.
03 - After the 30-minute rest, add your spice mixture to the yeast starter along with the remaining flour. Mix thoroughly to form a cohesive dough. It should be slightly tacky but not overly sticky – add a touch more water if it seems too dry, or a sprinkle more flour if it's too wet. Turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes (or 5-7 minutes with a dough hook in a stand mixer). Proper kneading involves pushing the dough away with the heel of your hand, folding it back over itself, giving a quarter turn, and repeating. You'll know it's ready when the dough forms a smooth, elastic ball that springs back when lightly pressed.
04 - Divide your dough into four equal pieces, then cut each piece into three portions, giving you 12 pieces total. Shape each piece into a smooth ball by tucking the edges underneath and pinching them together at the bottom. Place the shaped buns in a greased baking dish or pan, arranging them about ½ inch apart – they should be close but not touching. Cover with a clean kitchen towel, plastic wrap, or a bowl cover and set in a warm, draft-free spot. Let them rise until doubled in size, which typically takes 30 minutes to an hour depending on the warmth of your kitchen.
05 - While the buns are rising, prepare the mixture for the crosses by combining the flour and water to make a thick paste. Transfer this to a piping bag or a small zip-top bag with a corner snipped off. About 20 minutes before your buns are fully risen, preheat your oven to 425°F (220°C). Once the buns have doubled in size, pipe the flour mixture across them in straight lines, first vertically and then horizontally, to create the traditional cross pattern. Slide the buns into the preheated oven and bake for 15-20 minutes until golden brown on top and the dough is fully cooked inside.
06 - While the buns are baking, prepare the glaze by mixing the maple syrup and water in a small bowl and warming it slightly. As soon as you remove the buns from the oven, brush this glaze generously over the tops to give them that irresistible shine. The warm glaze will seep slightly into the crust, adding sweetness and creating that characteristic sticky top. After a few minutes, when they're cool enough to handle but still warm, transfer the buns to a wire rack to finish cooling. Serve warm, perhaps with a spread of butter, for the ultimate hot cross bun experience.

# Notes:

01 - These traditional hot cross buns are perfect for Easter celebrations but delicious enough to enjoy year-round.
02 - For best results, eat these buns on the same day they're baked, or store in an airtight container for up to 2 days. They can also be frozen for up to 3 months.
03 - If you prefer, you can substitute the dried fruit with chocolate chips, dried cranberries, or chopped dried apricots for different flavor variations.

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