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Hot Cross Buns

Our gooey take on hot cross buns.
Prep Time3 hrs
Cook Time20 mins
Course: Dessert & Bakery
Cuisine: American
Servings: 12 rolls

Ingredients

Dough

  • 650 g plain flour
  • 45 grams caster sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 14 grams dried yeast
  • 2 large eggs
  • 300 ml whole milk
  • 50 grams butter
  • 100 grams dried cranberries soaked in 25 ml hot water to soften
  • 50 grams pecans finely chopped
  • 1 tablespoon vegetable oil to oil the bowl

Goo Sauce (per pan)

  • 50 grams golden syrup
  • 25 grams light brown muscovado sugar
  • 100 grams butter We used Dolce Butter, Vanilla Flavour

Milk Wash

  • 2 tablespoons whole milk

Instructions

Make the Dough

  • In the KitchenAid mixer with dough hook attached, sift together flour, sugar, salt and cinnamon.
  • Add the yeast.
  • In a small sauce pan, heat the milk to body temperature and stir in the butter.
  • Turn the KitchenAid Mixer to 2 and slowly pour in the milk and butter mixture.
  • Add the eggs.
    hot cross buns ingredients
  • Turn the mixer up to 4 and let the mixer knead the dough for 10 - 15 minutes. It is done when the dough is no longer sticky and has a nice smooth.
  • Add cranberries and pecans after about 7 minutes.
  • Tip the dough onto a lightly floured surface, shape into a ball and put in an oiled bowl.
  • Cover bowl and keep in warm place until dough doubles in size.
    hot cross buns recipe dough first rise

Shape the Rolls

  • Tip out the dough on a floured surface and cut into 12 equal size pieces
  • Shape into balls for rolls or into 'snakes' and braid the snakes together and shape.

Make the Goo

  • Put butter in the flan dish and put in oven to melt.
    hot cross buns recipe step make the sauce
  • Remove melted butter from oven and stir in brown sugar and golden syrup.
  • Place four rolls on top of the 'goo' mixture.
  • (Repeat for the other two foil dishes.)
  • Let the dough rise for an hour until doubled in size.
    hot cross buns recipe step second rise

Bake

  • Heat oven fan oven to 200C
  • Brush the rolls with milk
  • Bake for 20 minutes.

Finish

  • Remove from oven and let sit for 2 minutes before serving.
  • Tip out onto a plate and let the goo dribble down the rolls. Make sure you scrape all of the goo - it is the best part!