Hot Cross Buns

Directions

1. Activate Yeast: In a small bowl, combine yeast, ¼ cup powdered sugar, and lukewarm milk. Stir gently and let sit for 5–10 minutes until frothy with bubbles on the surface. (If no bubbles form, yeast may be inactive; start over with fresh yeast.)
2. Make Dough: In a large mixing bowl, whisk together flour, salt, mixed spice, and cinnamon. Make a well in the center and add melted butter, beaten egg, raisins, and the frothy yeast mixture. Stir with a wooden spoon or dough scraper until a sticky dough forms.
3. Knead Dough: Turn dough onto a lightly floured surface. Knead for 8–10 minutes, adding minimal flour as needed, until smooth and elastic. (Dough should feel slightly tacky but spring back when pressed.)
4. First Rise: Shape dough into a ball and place in a lightly oiled bowl. Cover with a clean tea towel or plastic wrap. Let rise in a warm, draft-free place (75–85°F / 24–29°C) for 45–60 minutes, or until doubled in size.
5. Shape Buns: Gently punch down dough to deflate. Divide into 12 equal pieces (use a scale for precision, ~80g each). Roll each piece into a smooth ball. Arrange buns in a 9×9-inch (23cm) square baking pan lined with parchment paper, leaving small gaps between them.
6. Second Rise: Cover with a tea towel and let rise in a warm place for 25–30 minutes, or until buns are puffy and touching each other.
7. Preheat Oven: Preheat to 390°F (200°C), conventional setting (adjust to 375°F / 190°C for fan-forced ovens).
8. Prepare Crosses: Mix ½ cup flour with ⅓ cup water to form a thick, smooth paste. Add water 1 teaspoon at a time if too thick. Transfer to a piping bag or a ziplock bag with a small corner snipped off. Pipe crosses onto the risen buns.
9. Bake: Bake for 25–30 minutes, or until golden brown and buns sound hollow when tapped. (Internal temperature should reach 190°F / 88°C.)
10. Glaze: While buns bake, combine sugar, gelatin, and ¼ cup water in a small saucepan. Heat over medium, stirring until fully dissolved, about 2 minutes. Brush warm buns with glaze immediately after baking.
11. Serve: Cool slightly in the pan, then serve warm with butter or enjoy at room temperature. Makes 12 buns.

Notes

Large buns

These make large buns. Often I will divide into 18 equal balls and use a 13×9 baking dish for smaller buns that are a better serving size in my opinion.

Fixing Dense Buns

Dense buns can result from insufficient kneading, under- or over-proofing, or heavy dough handling. To make buns fluffier:

• Optional Adjustment: During kneading (step 3), ensure dough reaches the “windowpane stage” (a small piece stretched thin should be translucent without tearing). This develops gluten for a lighter crumb.
• Tip: Avoid adding excess flour while kneading, as it can weigh down the dough. Use a bench scraper to handle stickiness.
• Tip: For the first rise, check dough by pressing lightly; it should hold a fingerprint but slowly spring back. If over-proofed (dough collapses), buns may be dense.
• Optional Technique: After shaping buns (step 5), gently stretch and fold each piece before rolling into balls to create surface tension, which helps with rise and fluffiness.