Homemade Hot Cross Buns

Method:

Making the Dough

Dry Ingredients:
In a large bowl, combine the flour, yeast, sugar, allspice, cinnamon, and salt. Briefly mix using a stand mixer fitted with a dough hook.

Wet Ingredients:
Add the butter, milk, egg, sultanas, and citrus zest.

Using a Stand Mixer:
Mix for about 5 minutes, starting on speed 2. Once the ingredients are mostly combined, increase to speed 4. After a minute, if the dough is still sticking to the bowl or your fingers, add a bit more flour—just enough so it comes away cleanly from the sides. 

Kneading by Hand:
Alternatively, dust your bench with flour and knead the dough by hand for about 10 minutes, until smooth and elastic. The dough should stretch without tearing—see photos or video for reference.

First Rise

Leave the dough in the bowl, cover with cling wrap, and set it in a warm, draft-free place until it doubles in size. This may take anywhere from 30 minutes to 1½ hours, depending on room temperature.

Shaping the Buns (watch video for guidance)

1. Line a 31.5 x 23.5 cm (9 x 13") tray with baking paper, leaving some overhang.

2. Once the dough has risen, remove the cling wrap and punch the dough to release the air.

3. Lightly flour your work surface. Tip the dough out and shape it into a log, which helps deflate it.

4. Cut the dough into 12 equal pieces.

5. Take one piece at a time, flatten slightly, then gather the edges underneath to form a ball. Roll gently to create a smooth surface.

6. Place each ball seam-side down on the tray. Arrange in a 3 x 4 grid.

Second Rise

Lightly spray a piece of cling wrap with oil and loosely cover the tray. Return to a warm place and leave for 30–45 minutes until the buns have puffed up by about 75% (not quite doubled).

While they’re rising, preheat your oven to 180°C / 350°F.

Making the Crosses

Mix flour and water to create a thick, runny paste (check video for consistency).
Transfer to a small piping bag (or a ziplock bag with the corner snipped) and carefully pipe crosses on each bun, going slowly so the paste clings to the surface.

Baking & Glazing

1. Bake for 22 minutes, or until the tops are a rich golden brown—this is the best indicator they’re done.

2. While baking, combine jam and water in a bowl and microwave for 30 seconds. Stir to mix.

3. Once out of the oven, lift the buns out of the tray using the baking paper overhang and place on a cooling rack.

4. While still warm, brush the tops with the jam glaze. Let cool slightly before serving.