These Easy Homemade Hot Cross Buns are super soft. The hot cross bun dough is perfectly spiced and filled with fruit and is incredibly soft thanks to the Tangzhong method. These homemade hot cross buns are finished with a traditional flour and water cross which is piped on before the Hot Cross Buns go into the oven.
Table of contents
- Super Soft Hot Cross Buns
- What is the Tangzhong method?
- Why use the Tangzhong Method for Hot Cross Buns
- What is Bread Flour?
- How to make Super Soft Hot Cross Buns
- The best fruit to use for Hot Cross Buns
- Super Soft Hot Cross Bun FAQ
- For more Easter Recipes, check out:
- Made this recipe and love it?
- A note on salt and oven temperature
- Why is this recipe in grams?
- Recipe for Soft Hot Cross Buns
Super Soft Hot Cross Buns
Hi hi! Happy nearly Easter! I have been making my classic hot cross bun recipe for a few years now, but decided it was time to twist things up a little bit. So, here we have super soft hot cross buns, which use the Tangzhong method. I have written a bit more about this below. These are a slightly smaller batch than my regular recipe, but they are so, so soft and so good. I hope you give them a try! I tested a loaf of bread using this same super soft dough and it worked out great. Watch this space for that too!
Making homemade hot cross buns is super fun and easy. If you would like some other variations on hot cross bun recipes I have a chocolate hot cross bun and also an apple and salted caramel hot cross bun recipe!
What is the Tangzhong method?
The Tangzhong method is an Asian Technique, and involves cooking part of the flour and water in a bread recipe to form a thick paste, or a roux. The process of making the Tangzhong gelatanises some of the starch in the flour. This means the flour is able to absorb a lot more water, and also holds onto it throughout the dough making process. This gives an incredibly soft bread which stays soft a lot longer than other bread does. Tangzhong (which is a Chinese word) is made by cooking the liquid and flour together, while the Yudane method (which is Japanese) involves adding boiling liquid to the flour and leaving it to set overnight. The benefit of using a roux means that the bread dough can stay 'lean' - so very little added fat etc but still stay extremely tender and soft.
Side note: One of my Instagram followers very kindly sent me this IG post about Shokupan (which is made with Yudane) and the name "Milk Bread" and how it has been colonised. I highly suggest popping over and having a wee look.
Why use the Tangzhong Method for Hot Cross Buns
Hot Cross Buns are great to make at home. However, I do find that they tend to go stale quite quickly. By using the Tangzhong method in these Soft Hot Cross Buns, the buns are not only incredibly soft to start with, but they retain that softness much longer than the traditional method. Both methods are great, but I wanted to see if adapting my original recipe to incorporate this method would work, and I am happy to report that it does!
My first test I totally overlooked the fact that I needed to use Bread Flour for the recipe, and therefore made the most bizarre dough I think I have ever come across. It was like slime - held together but SUPER stretchy. I made my next test with Bread Flour (strong flour or High Grade if you're outside of the US) and the dough was still super stretchy, but held up extremely nicely. Always check your gluten content!
What is Bread Flour?
Bread Flour is flour with a high protein content (Usually 11-13%). It is also called strong flour or High Grade Flour. Because this dough is so soft, it relies on the gluten to give it strength which is why it is so important to use bread flour. Check the % of protein on your bread flour too. Some places can't get bread flour or the bread flour is lower in protein. You can buy Vital wheat gluten and add some of that in if you need (I haven't tried it so not 100% sure of the ratios but it should help a lot)
How to make Super Soft Hot Cross Buns
These Soft Hot Cross Buns have a few steps to them and take a little time, but a lot of that is waiting for the dough to rise etc. I haven't tested doing the first rise overnight but I would say that it works just fine. I would leave the dough out on the counter for an hour or so just to kick start the rising process before putting it in the fridge, as the cinnamon inhibits the yeast in the dough which prolongs the process a little.
- Make the Tangzhong - This involves making a roux by cooking down some of the milk and flour from the recipe to make a thick paste. The roux cools while the fruit for the recipe soaks.
- Soak the fruit - I use Earl Grey Tea, but chai, or warmed apple or orange juice (or just boiling water) would work great here too.
- Make the dough - Pop everything except for the butter and the draining fruit into the mixer and leave it to do it's thing, then add the butter and incorporate. Then, add the fruit in and mix in by hand.
- First rise - The dough has a large proportion of spices in it so takes longer to rise than non spiced dough. You should allow 2-3 hours for this.
- Make the Hot Cross Buns - Shape the dough into perfect hot cross buns and then tuck them in for their second rise.
- Mix up the cross mix - The cross mix for these Soft Hot Cross Buns is just a flour and water mixture that you pipe on just before baking.
- Bake the Hot Cross Buns - The Hot Cross Buns hang out in the oven for 30 minutes, then are brushed with a sugar syrup glaze and are ready to enjoy!
This recipe relies on the dough strength so needs a stand mixer. If you wanted to make hot cross buns by hand, my classic hot cross bun recipe is the best one to use.
The best fruit to use for Hot Cross Buns
I use sultanas or raisins along with currants to make hot cross buns. However you can use any fruit that you like - some include mixed peel or cranberries.
I soak my fruit in hot Earl Grey Tea to help them soak up some liquid before being added to the dough. If you don't like Earl Grey you could use hot black tea or warmed orange juice.
Super Soft Hot Cross Bun FAQ
Can these hot cross buns be made by hand?
These really need the mixer to develop the strength in the dough. If you want to make some by hand my classic hot cross buns would be a great option.
Do I have to use Bread Flour?
YES. You do. I tried without and it didn't go well at all. Bread flour is also called strong flour or high grade in other parts of the world.
Can I double the recipe?
Yes! Just use the '2x' button on the recipe card. You can use a 9"x13" (20cmx30cm) pan or just a baking sheet to make these on.
What pan did you use for the hot cross buns?
I used a 9" (23cm) metal nonstick baking pan - this one is from Williams Sonoma
Can Hot Cross Buns Dough be made ahead of time?
I haven't tested doing the first rise overnight but I would say that it works just fine. I would leave the dough out on the counter for an hour or so just to kick start the rising process before putting it in the fridge, as the cinnamon inhibits the yeast in the dough which prolongs the process a little.
My dough feels like it won't ever come together?!
Don't freak out. It will be fine provided you made the recipe by weight and got your measurements right. Set a timer and walk away from the mixer. If it really really isn't coming together you can add flour a teaspoon at a time (some brands are more or less absorbent) just to help it come together. If you didn't weigh your ingredients... you're on your own here.
Is the milk powder in the recipe compulsory?
No - if you don't have it you can leave it out.
Can I substitute Active Dry Yeast for Instant?
Yes, you will just need to activate in in the milk (which needs to be lukewarm), with some of the sugar from the recipe. Let it sit for 5-10 minutes to get foamy then proceed with the recipe.
How do you reheat Hot Cross Buns?
I usually use the microwave but someone suggested covering them with foil and popping into a 350°f / 180°c oven for 5 minutes or so, so I will try that next time for sure 🙂 I also sometimes toast them!
How do you store Hot Cross Buns?
I store hot cross buns in an airtight container at room temperature.
For more Easter Recipes, check out:
Made this recipe and love it?
If you make this Soft Hot Cross Bun recipe, I would LOVE for you to leave me a review below and let me know how you liked it! Make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Why is this recipe in grams?
I post my recipes in grams because it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. However, there is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups, then you are welcome to convert it yourself via google. However, please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe for Soft Hot Cross Buns
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Soft Hot Cross Buns
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 6 hours
- Yield: 9 buns 1x
- Category: Baking
- Method: Bread
- Cuisine: New Zealand
Description
These Hot Cross Buns are super soft. The dough is perfectly spiced and filled with fruit and is incredibly soft thanks to the Tangzhong method. They are finished with a traditional roux cross which is piped on before the Hot Cross Buns go into the oven.
Please read through the entire recipe before starting.
Ingredients
Tangzhong
- 20g Bread Flour
- 90g Whole Milk
Soaked Fruit
- 100g raisins or sultanas
- 25g dried currants
- 200g hot strongly brewed Earl Grey Tea
Hot Cross Bun Dough
- All of the Tangzhong
- 130g whole milk
- 60g light or dark brown sugar
- 275g bread flour
- 2 tsp instant yeast
- 1 large egg, lightly beaten
- 15g milk powder
- 1 tsp kosher salt
- 1 tsp vanilla bean paste
- 1 ½ tsp cinnamon
- ¾ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp ground coriander
- a few turns of black pepper (optional)
- 30g unsalted butter, at room temperature
For the Crosses
- 40g All-purpose or bread flour
- 40g water
Sugar Syrup
- 30g water
- 25g Sugar
- ⅛ tsp vanilla bean paste (optional)
- tiny pinch of salt
Instructions
TANGZHONG
- Place the Bread Flour and milk in a small saucepan. Place over medium heat. Cook, stirring constantly, until the mixture thickens and forms a thick paste - this should take 2-3 minutes from start to finish. Transfer to the bowl of a stand mixer and place a piece of plastic wrap over the top to prevent a skin forming. Cool to room temperature. I like to soak my fruit while this is cooling.
SOFT HOT CROSS BUN DOUGH
- Place the raisins and currants in a medium bowl and cover with the tea. Leave to stand for 30 minutes then drain well. I like to drain the fruit while I am mixing my dough.
- Remove the plastic wrap from the Tangzhong or transfer it into the bowl of the mixer if it was not already. Add all the remaining dough ingredients except for the butter and the drained fruit.
- Fit the mixer with the dough hook, and mix on medium to high speed for 10-12 minutes. The dough will look super sticky and like it will not come together - trust me here. It will. Don't freak out. Set a timer and walk away from the mixer if you need to.
- Mix the dough until it is soft and smooth, and is clearing the sides of the bowl. This takes me about 12 minutes but may take you more or less time depending on your mixer. Go by how the dough is looking rather than the time. Add the butter and mix on medium for a further 3-5 minutes until incorporated.
- Turn the dough out onto an unfloured surface and lightly press into a rectangle. Add the drained fruit on top of the dough and fold it up to incorporate. Knead the dough with the help of a bench scraper until the fruit is evenly incorporated. It will be weird and squishy at the start but it all incorporates eventually promise. Use a little flour if needed to shape the dough into a ball, then place into a lightly oiled or buttered bowl.
- Cover the dough with plastic wrap and leave in a warm spot to rise until approximately doubled in size. This should take anywhere from 2-3 hours. It won't get super puffy. You can do this in a clear sided container if you need and mark where the dough line is when you start the rise so you can measure easily.
- Turn the dough out onto a lightly floured surface. Weigh the dough, then divide into 9 equal pieces. Shape each into a tight ball, then place the balls of dough under a piece of lightly greased plastic wrap and leave to rest for 10 minutes. While the dough is resting, grease and line a 9" (23cm) baking pan with parchment paper.
- Re-shape each ball of dough into a tight ball (using a little flour helps tuck all the fruit inside the ball), and place each into the prepared baking pan.
- Cover the pan with plastic wrap and leave in a warm spot for 1-2 hours until the buns are puffy and when pressed lightly with a finger, leaves a small indentation that starts to spring back.
- Toward the end of the rising process, preheat the oven to 350°f / 180°c.
- Prepare the cross mixture by combining the flour and water and mix until smooth. Transfer to a piping bag and clip the end up.
- Snip the tip off the piping bag and pipe crosses onto the tops of the buns (do all the vertical lines first then horizontal. Do one continuous line rather than individual crosses). You can practice the pressure you need to get the size of the line you want on a piece of parchment paper first if needed.
- Bake the buns for about 30 minutes until golden brown, and registering 190°f / 90°c internal temperature (make sure you test in a few places so your thermometer isn't accidentally in a raisin!)
- Toward the end of the baking process, make the sugar syrup. Brush the buns with the syrup as soon as they come out of the oven.
- Leave the buns to cool slightly then serve warm or at room temperature with butter. Store leftovers in an airtight container at room temp, and briefly refresh in the microwave or oven before eating - they are amazing toasted.
SUGAR SYRUP
- Place all the ingredients in a small saucepan, and bring to a boil. Boil for 1-2 minutes, then leave to stand until ready to use.
Notes
The dough is sticky. Don't freak out. If you really really feel like it isn't coming together and is just a big sticky mess, you can add extra flour just a teaspoon or so at a time. Sometimes different bread flours absorb a different amount of flour. Usually I wouldn't recommend adding more flour, but with a sticky dough like this, it's ok to just add a tiny bit to help to bring it together.
It will feel like the fruit is too wet and won't incorporate. Just be patient and use a bench scraper to help you. Don't worry. It will all be fine.
Keywords: Easter, Hot Cross Buns, Tangzhong, Soft hot cross buns
Comments
Soft, fluffy and delicious! The instructions were easy to follow and the dough proved a bit quicker that I expected. I used Elmstock's bellwood chai to steep the dried fruit in because I didn't have any earl grey.
★★★★★
I've tried a new Hot Cross Bun recipe each year and so far this has been the best.
Super soft and fluffy, just the right amount of spice and lovely and fruity.
Would 100% make again!
Thanks for an awesome recipe ❤️
★★★★★
I've made the recipe twice, second time it was softer at the dough stage, quite sticky but managed to shape. I added peel to the recipe as that's my favourite thing about hot cross buns.
★★★★★
Made these yesterday and they were perfection! It's a really nice dough, let the mixer do all the hard work. Was told by a friend who got to try these "They lasted maybe 10 seconds. All dopamine circuits firing."
★★★★★
Hahahah yusss I love it
I have found the holy grail of hot cross buns , these are amazing. Pillowy soft, bang on flavour, just divine. I 3x the recipe and it made 23 90g buns. ( Only half had fruit in them). I also didn't have the milk powder, so just added that quantity of flour. Thank you so much for this recipe Erin, it was the first time I have tried the tangzhong method and I am really happy with the results. Hoping that you might have a recipe book coming out sometime in the future- I would definitely purchase, precise and clear recipes- keep up the great mahi.
★★★★★
These turned out amazingly, and were not that hard to make. I used my breadmaker to mix the dough, and somehow along the way I forgot to put the butter in. I am here to say they worked out really well anyway. I think I will make a second batch (with the butter) asap. So soft and the spice flavour is terrific.
★★★★★
A-ma-zing!! So springy and soft, great flavour too, the only thing I didn’t have was cloves… luckily for me it was a nice warm day so the rising only took half the time. They’re delicious …. 10/10, well worth the effort
★★★★★
I cannot say it enough! Every time I cook a Cloudy Kitchen recipe it is an absolute winner! You can't go wrong, the instructions are so well detailed and the notes have all the extra information on questions you
could think of! A winner for Easter 😍
★★★★★
These are fantastic! I didn't have currants on hand so I subbed chopped dried apricots but it is really about the roll. So soft, perfectly spiced and the instructions are spot on. Follow them! Highly recommend using the pastry cream cross from her Classic Hot Cross Buns recipe... next level. Thanks!
★★★★★
I made these yesterday using the same mass of diced dry pear as my dried fruit of choice. They are incredibly soft (as promised) and so, so delicious. Will definitely be making these again, long after Easter is over.
★★★★★
This is by far the best HCB recipe I’ve tried. They are everything the recipe promises, so thank you for sharing.
★★★★★
Thank you for this descriptive recipe. I am an experienced baker though I rarely bake with yeast but I wanted to bake my own hot cross buns this year. I added some extra fruit and soaked it in chai tea, and used a Speculass spice mix, baking time for me was 25 minutes. Everything else in the recipe I followed exactly and they are spectacular. Full of flavour, soft, toast beautifully after day 2, and I really like the vanilla bean paste in the sugar syrup. Thanks for the tip on waiting for the wet dough to come together. I was doubtful, but after 12 minutes I knocked up the speed on the Kitchen Aid and that made the difference. My only comment is that they appear flat (but not at all dense) could that be from my proving process? I had to use the warmth of an oven and may have had too much warmth.
★★★★★
Hi! So happy you loved! Yes if they baked up flat there is a chance that you over proofed them and then they collapsed in the oven! (I've done it before, happens to the best of us!)
Excellent, best hot cross bun recipe I have made. Definitely practice the crosses! Expect the rising to take a while unless you have a super warm house. About 10 hrs, from start to eating. But so worth it.
★★★★★
Hot cross buns are something I've never seemed to have much success with making but this recipe was a winner! Super soft and yummy!
★★★★★
These are actually unbelievable! The dough is very soft and sticky and I had to resist the urge to add more flour at many points, but trust in the process! I multiplied by 1.3 to make 12 buns and bake in my 13x9 tin. Such a crowd pleaser, thanks for another flawless recipe
★★★★★
I don’t have milk powder unfortunately, can I leave out?
Hi! You are fine to leave it out 🙂
I made a double batch and they turned out perfectly. Super soft and delicious. I did the first rise in the fridge over night so I could bake them Easter morning and it worked out really well.
★★★★★
Great recipe! Have made these twice and they worked out great both times. I left out the currants as I was happy to just buy raisins. Would definitely recommend this recipe and it’s actually much easier than it looks
★★★★★
This was a massive crowd pleaser. The flavour was perfect and they looked beautiful on the first try. We had them as far as 4 days later and they were still great.
★★★★★
I made these at Easter and they were sooooo good 10/10! So soft and fluffy. They stayed fresh for a lot longer than other recipes I’ve tried. I’ll use this recipe every Easter from now on!
★★★★★
I made this recipe twice over Easter weekend! They were light and fluffy and delicious. My only trouble was they rose so much both times that by the time we came to bake and eat them they were all one loaf. My house is pretty warm and I’m not sure I nailed the rolling them into tight balls part - so I’m sure that was a factor. I really look forward to making them again.
★★★★
Hi! Ah yep that sounds like it might be a proofing issue - it is important to go by how the dough looks rather than the rise time in the recipe etc. So happy you loved!
Amazing!!!!! Very easy to follow the excellent instructions and they are DELICIOUS and oh so soft (no need to toast on day two!! - but delicious if that’s how you like to eat them!).
★★★★★
Belated note of thanks for this recipe, which I used once every couple of days over Easter. Delicious and well loved by my folks and my wife too.
★★★★★