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    Home » Recipes » Buns and Rolls » Soft Hot Cross Buns

    Soft Hot Cross Buns

    Published: Mar 27, 2021 · Modified: Apr 3, 2021 by Erin · This post may contain affiliate links · 89 Comments

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    Super Soft Hot Cross Buns

    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 flour and water cross which is piped on before the Hot Cross Buns go into the oven.





    side on shot super soft hot cross buns

    Table of contents

    • Super Soft Hot Cross Buns
    • What is the Tangzhong method?
    • Why use the Tangzhong Method for Hot Cross Buns
    • How to make Super Soft Hot Cross Buns
    • Super Soft Hot Cross Bun FAQ
    • For more Easter Recipes, check out:
    • Made this recipe and love it?
    • Why is this recipe in grams?

    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!

    • baked soft hot cross buns
    • single hot cross bun

    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!

    • side shot risen hot cross buns
    • super soft hot cross buns

    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 and are ready to enjoy!
    • hot cross buns ready to be baked
    • hot cross buns with roux cross

    Super Soft Hot Cross Bun FAQ

    Can I make these by hand?

    These really need the mixer to develop the strength in the dough. If you want to make some by hand, these 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.

    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 these?

    I used a 9" (23cm) metal baking pan - this one is from Williams Sonoma

    Can the 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.

    Can I do a different type of cross?

    I have a recipe for a vanilla bean pastry cream cross here, or a chocolate one here.

    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)

    What can I use instead of Earl Grey?

    Warmed Orange or Apple juice, or chai would work great here.

    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.

    I don't have milk powder, what can I use?

    You can leave it out!

    Can I use active dry yeast?

    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 I reheat these?

    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!

    For more Easter Recipes, check out:

    • Mini Egg Magic Bars
    • Classic Hot Cross Buns
    • Carrot Loaf Cake
    • Chocolate and Cardamom Hot Cross Buns
    • Salted Caramel Hot Cross Buns
    side on shot baked hot cross buns

    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!

    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!

    Print
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    Side on shot super soft hot cross buns

    Soft Hot Cross Buns

    ★★★★★ 5 from 37 reviews
    • Author: Erin
    • Prep Time: 2 hours
    • Cook Time: 30 minutes
    • Total Time: 6 hours
    • Yield: 9 buns 1x
    • Category: Baking
    • Method: Bread
    • Cuisine: New Zealand
    Print Recipe
    Pin Recipe

    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.


    Ingredients

    Scale

    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

    Please read through the entire recipe before starting.

    TANGZHONG

    1. 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 

    1. 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.
    2. 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.
    3. 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. 
    4. 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. 
    5. 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. 
    6. 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. 
    7. 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. 
    8. 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. 
    9. 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.
    10. Toward the end of the rising process, preheat the oven to 350°f / 180°c. 
    11. Prepare the cross mixture by combining the flour and water and mix until smooth. Transfer to a piping bag and clip the end up. 
    12. 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. 
    13. 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!)
    14. 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. 
    15. 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

    1. 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

    Did you make this recipe?

    Tag @cloudykitchen on Instagram and use the hashtag #cloudykitchen

    Previous Post: « Chocolate Crackles
    Next Post: Easy Chicken Pot Pie »

    Reader Interactions

    Comments

    1. Hannah

      March 28, 2021 at 1:19 am

      I’m going to make these for Easter - they look great! How long would you say they stay soft? Thanks!

      Reply
      • Erin

        March 28, 2021 at 9:04 am

        Yay! A few days - obviously they are best fresh but you can refresh in the microwave!

        Reply
        • Shannon

          April 01, 2021 at 9:40 pm

          I just wanted to butt in and say that I had even better results reheating these by wrapping them in foil and putting in a 350 oven/toaster oven for about 5 minutes. They come out as if they were just freshly baked 🙂

          ★★★★★

          Reply
          • Erin

            April 02, 2021 at 11:50 am

            Oooohh this is great to know thank you so much - I will update the recipe! x

            Reply
    2. Mayanka -

      March 28, 2021 at 3:50 am

      Dear Erin,

      Here we have active dry yeast, can I use that ? if yes how do I use and activate it?
      please let me know.

      Thank you,
      Mayanka

      ★★★★

      Reply
      • Katie

        March 28, 2021 at 7:45 am

        Another great recipe, Erin! Thanks so much for these soft and delicious hot cross buns. Yes they were so sticky but I trusted the process that you outlined and it came out beautifully. I did a salted caramel cross from your other hot cross bun recipe and it is delicious!

        ★★★★★

        Reply
        • Erin

          March 28, 2021 at 9:01 am

          Yayyyyyy so so happy you loved them! x

          Reply
      • Erin

        March 28, 2021 at 2:25 pm

        Hi! Just activate it in lukewarm milk with some of the sugar from the recipe as you would when you make a regular recipe with active yeast, then pop it all in with the other ingredients!

        Reply
    3. Sally Anne

      March 28, 2021 at 4:58 am

      Beautiful pillowy buns! Yep, the dough is weirdly sticky, but you are right, it all comes together😊

      ★★★★★

      Reply
      • Erin

        March 28, 2021 at 9:01 am

        So so sticky right! Just gotta trust your mixer! Thank you for such a lovely review xx

        Reply
    4. Claudia

      March 29, 2021 at 12:31 am

      Are you able to make this dough in advance and leave it in the fridge overnight?

      Reply
      • Erin

        March 29, 2021 at 8:40 am

        Hi! I wrote a little about that in the FAQ section 🙂

        Reply
    5. Leilani

      March 29, 2021 at 10:58 pm

      I make your recipes all the time and have never commented before- sorry!
      If I ever want to bake something, the first thing I do is check your blog to see if you have a recipe for it. You haven’t failed me yet and these buns are no different. So good!

      ★★★★★

      Reply
      • Erin

        March 29, 2021 at 11:00 pm

        Ahhhh thank you so, so much for the sweet review! So happy you love them x

        Reply
    6. Ama

      March 30, 2021 at 11:27 am

      Hey! We just don’t get bread flour in my country unfortunately 😞 is there any chance I can use normal AP flour? Let me know . Thanks 😊

      Reply
      • Erin

        March 30, 2021 at 12:43 pm

        Hi! I mentioned this in the FAQ - it won't work sorry! I tried it and it was a HUGE disaster. Where abouts are you based? Is there a chance it's called something else?

        Reply
    7. Caitlin

      March 31, 2021 at 2:59 pm

      This recipe turned out great, amazingly soft hot cross buns. The instructions were super helpful and detailed. I made the dough and left it in the fridge overnight (took your suggestion of giving it a little bench rise before putting it in the fridge) and it worked perfectly.

      Thanks so much for an awesome hot cross bun recipe.

      ★★★★★

      Reply
      • Erin

        March 31, 2021 at 6:43 pm

        Hi! Yayyy so happy you loved them! The turbo boost on the bench before the fridge seems to work so well!

        Reply
      • Rozenn Banyard

        April 02, 2021 at 12:07 pm

        Made these today, totally delicious, love the texture!
        Dough quite challenging to work but worth the result 🙂
        Thank you!

        ★★★★★

        Reply
        • Erin

          April 02, 2021 at 12:09 pm

          Hi! Yayyy I am so happy that you loved! It is a bit tricky isn't it - I found that too but when I reduced the hydration they weren't coming out quite as soft so it's worth the bit of hassle I think! Thank you so much for leaving a review xx

          Reply
    8. Gab

      April 01, 2021 at 3:24 am

      These were amazing and bakery soft. I thought I could shortcut and throw the raisins in at the end of the mixing, do not recommend! They sat at the bottom and I ended up having to smoosh them into the dough, should have just followed the instructions LOL.

      ★★★★★

      Reply
      • Erin

        April 01, 2021 at 8:49 am

        hahaha whoops well thank you for testing it for me! haha 🙂

        Reply
    9. Charley

      April 01, 2021 at 5:11 am

      Hi Erin!
      I have had a thorough read-through of the entire recipe and couldn’t see that you’d mentioned this...do you happen to know if these will freeze?
      There are only two of us to eat all nine...I love hot cross buns dearly but if I can avoid a Man vs. Food challenge I’ll love them even more haha!!

      ★★★★★

      Reply
      • Erin

        April 01, 2021 at 8:50 am

        Hi! I haven't tried it but it should be totally fine! I'd maybe leave the syrup off some so you don't have a sticky mess in the freezer. Would love to hear how you get on though

        Reply
    10. Wendy

      April 01, 2021 at 6:03 pm

      Soooo good! Took all day but worth the effort. I had a few doubts and hiccups along the way but the end result was the softest, squishiest, yummiest buns.

      ★★★★★

      Reply
      • Erin

        April 01, 2021 at 9:29 pm

        Ah yayyyy so happy you love!

        Reply
    11. Rachel

      April 01, 2021 at 6:18 pm

      Hi all!
      Just wondering if anyone has tried these with whole wheat bread flour? And if yes, any taste/texture differences I should be aware of? I have very finely ground ww flour, but no white bread flour right now!
      Thanks!!!!
      Rachel

      Reply
      • Erin

        April 01, 2021 at 9:29 pm

        Hi! Bread flour and whole wheat bread flour are super different things so I don't think it would work sorry! They would be too dense. The Classic recipe uses AP flour though so could be a good one if you don't have bread!

        Reply
    12. Cass

      April 01, 2021 at 11:59 pm

      Hi Erin,

      Thanks so much for putting this recipe together - I’ve attempted to mash the Thangzong method into other recipes the last few years but end up with a super sticky mess and was hoping with all your great tips for a different outcome....but I don’t know what’s gone wrong!

      I use a KitchenAid stand mixer and mixed the dough on speed 8 - it seemed to come together but not quite “clear the sides” around the 9 minute mark then went back the other way. I gave it a few minutes longer than the suggested 12 minutes but it didn’t budge and was ridiculously sticky to work with once I had in Corp the butter (I lost a fair portion of it on the dough hook and bowl and definitely couldn’t move from one step to the next without washing it all off my hands.

      Just going for the first ride now. Any suggestions as to where I may have gone wrong?

      Cheers,
      Cass

      Reply
      • Erin

        April 02, 2021 at 11:53 am

        Hi! I am so sorry I only just saw this! How did you get on? You used bread flour right? I think this happened to someone else too and it may have been that the dough got too hot. Next time if it happens you can add just a tiny bit of flour in there to help bring the dough away from the sides.

        Reply
        • Cass

          April 03, 2021 at 6:02 am

          Hi Erin, thanks so much for your reply - yep I used bread flour. It was a warm day here in Melbourne and yes the dough did seem to get a bit hot. I pushed on with the batch for a poor textural result but the spice level was so good! I’ll have another go in a few weeks and let you know how I go! Happy Easter!

          Reply
          • Erin

            April 03, 2021 at 7:10 am

            Ahhh yes ok! I think bread flour might be less absorbent in some places so if it happens again pop a tiny bit of extra flour in! I updated the recipe notes. So sorry it didn’t work out!

            Reply
      • Wendy

        April 02, 2021 at 2:39 pm

        Hi Cass, this happened to me too (Erin, I was the other person). I ended up dumping the first lot of dough which stuck to everything and had to start all over. I used a Kitchen Aid stand mixer too and the dough came together (mostly) around the 6 min mark. I pushed it as close to 10 mins (I was getting nervous) then put the butter in. Stopped the mixer as soon as butter was incorporated then proceeded with the recipe as usual. The dough was super sticky to work with (I buttered my hands and the counter top) and the final result turned out great. Good luck!

        Reply
        • Erin

          April 02, 2021 at 4:10 pm

          Hi hi! Thank you! Hard to correlate IG names and emails and actual names! Yesss I think a teeny bit of extra flour in there will work too if you need, and then bench flour as needed for shaping. Different bread flours sometimes are more or less absorbent!

          Reply
        • Cass

          April 03, 2021 at 6:05 am

          Thanks Wendy!

          Reply
    13. Ruth

      April 02, 2021 at 1:50 am

      Made these and the roasted apple ones. Both recipes easy to follow and came out beautifully. These have a lovely soft texture, but traditional flavour. Yum!

      ★★★★★

      Reply
      • Erin

        April 02, 2021 at 11:55 am

        Yay! Thank you for the lovely reviews xx

        Reply
    14. Bridget

      April 03, 2021 at 9:34 am

      Sooooo good! Have tried a couple of other recipes from other sources in previous years but this one hits it out of the park. Added bonus is that your house will be filled with the amazing aromas of the spices. So glad Kiwi pals directed me to your site, Erin!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:56 pm

        Hi! Ahhh yay thank you so much for trying my recipe! So happy you loved them x

        Reply
    15. Ellie-May

      April 03, 2021 at 10:43 am

      Fluffiest hot cross bun recipe I have tried! They came out absolutely perfect!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:57 pm

        Yayyyyyy! Thank you so much for the lovely review!

        Reply
    16. Harsha Lochan

      April 03, 2021 at 10:50 am

      I love hot cross buns, so I was quite excited to try this recipe.
      A bit tricky especially with the stickiness of the dough but turned out beautiful!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:57 pm

        Thank you so much for the lovely review!

        Reply
    17. Amity

      April 03, 2021 at 11:10 am

      Made these yesterday and love them! The recipe was super easy to follow and actually came together quickly! I started the dough in the afternoon and we were able to taste them as an after dinner snack. I substituted chocolate chips for the fruit because my husband won’t eat dried fruit, but it worked fine! I also don’t have a square pan, so cut the dough into 10 pieces to bake in an 11x7 glass Pyrex, which worked without issue!! Glad for such a fun resilient recipe 👏

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:57 pm

        Hi! Ahhh these notes are so helpful for others, thank you thank you 🙂 so happy you loved them 🙂

        Reply
    18. Lauren

      April 03, 2021 at 12:10 pm

      So so good. Made them with cranberries instead of raisins and currants and actually used the drained tea for the syrup! It was my first time using tangzhong and I was surprised by how stretchy the dough was! Thanks for your votes of confidence in the instructions 😊

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:58 pm

        Ohhhh that is SMART! Thank you so much for letting me know that! I'm always in a rush and dump it out!

        Reply
    19. Nisha

      April 03, 2021 at 12:19 pm

      Loved it!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:58 pm

        Yayyyyy

        Reply
      • Rachael

        April 04, 2021 at 3:51 am

        Really easy to follow recipe. Buns were super soft with great rise! They got rave reviews from my family. Thanks!

        ★★★★★

        Reply
        • Erin

          April 06, 2021 at 10:06 am

          Ahhh you are so welcome!

          Reply
    20. Brooke

      April 03, 2021 at 1:31 pm

      So yummy!!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:58 pm

        Eeee yay!

        Reply
    21. Samantha

      April 03, 2021 at 1:47 pm

      If I could give this recipe 10 stars, I would. Thanks for sharing it Erin, it truly is the best hot cross bun recipe I have ever tried. The buns were so soft (even on day 2) and perfectly spiced. Yes the dough is sticky, like you warned, but easy enough to handle in the way you suggest. Well done on developing such a great recipe!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:58 pm

        Ahhh thank you so, so much for such a sweet review !

        Reply
    22. Claire

      April 03, 2021 at 2:35 pm

      Made them today for Easter - delish! Recipe super easy to follow too which I loved.
      I cooked for a few mins less than it says so keep an eye on yours.

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:55 pm

        ahh yes this is helpful, thank you so much! Ovens are so sneaky

        Reply
    23. Emma

      April 03, 2021 at 2:49 pm

      Definitely worth the bit if extra effort, so soft and fluffy!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:54 pm

        Yay yess they are so good right!

        Reply
    24. Kendall

      April 03, 2021 at 3:43 pm

      Made these today for Easter and they are INCREDIBLE. So soft and delicious. Doubled the recipe using the tool and had no issues. It’s definitely a sticky dough like Erin says, but it really does all come together! Thanks again for an amazing recipe!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:54 pm

        Hi! Yay so happy they came out so well!

        Reply
    25. Lydia

      April 03, 2021 at 4:07 pm

      These buns are insanely good! I thought I’d failed when the mixture was a sticky mess, but it all comes together in the end and they come out of the oven these beautiful soft, fluffy buns. Thanks Erin for another incred recipe!!

      ★★★★★

      Reply
      • Erin

        April 03, 2021 at 6:52 pm

        Ahh so happy you enjoyed!

        Reply
    26. Angel

      April 03, 2021 at 7:37 pm

      These are phenomenal! So soft, so delicious, and they may not last until Easter! The recipe is easy to follow, perfectly explained, and a recipe in grams is always appreciated!

      ★★★★★

      Reply
      • Erin

        April 06, 2021 at 10:03 am

        Grams for the win! So happy you loved these x

        Reply
    27. Sarah Duff

      April 03, 2021 at 9:13 pm

      These are possibly the best hot cross buns I’ve ever eaten.

      ★★★★★

      Reply
      • Erin

        April 06, 2021 at 10:03 am

        Ahhh thank you so much! So happy you loved x

        Reply
    28. Tessa

      April 03, 2021 at 11:15 pm

      Delicious and exactly as a hot cross bun should be! I followed the recipe as written. Will make again!

      ★★★★★

      Reply
      • Erin

        April 06, 2021 at 10:04 am

        Yay so happy that you loved them! Thank you so much for the lovely review!

        Reply
    29. Lana

      April 04, 2021 at 12:01 am

      Just a lovely recipe, and I so appreciate all the notes!

      I used active dry yeast and bloomed it as suggested. For my mixer, it took about 15 minutes to come together, I didn't need to add any additional flour. It is a tacky dough, but with the bench scraper it was no big deal! I didn't get it into a perfect ball for the first rise, but it turned out just fine. Beautifully soft and smelled like my childhood. <3

      ★★★★★

      Reply
      • Erin

        April 06, 2021 at 10:04 am

        Ahhh so happy you loved them! Yesss the dough is a bit sneaky and sticky but makes it so worth it for the soft buns x

        Reply
    30. Laura

      April 04, 2021 at 4:25 am

      The best hot x buns I’ve ever had (and had the same feedback from my family who helped to eat them).

      I did the overnight rise in the fridge and they turned out beautifully.

      Perfect warm with butter but also still surprisingly good the next day.

      This is now going to be my annual go-to recipe.

      ★★★★★

      Reply
      • Erin

        April 06, 2021 at 10:06 am

        Yay perfect so happy that you love them! I think it's my go-to recipe too! So, so good x

        Reply
    31. TJ

      April 04, 2021 at 1:03 pm

      Made these yesterday and they are so yum! My dough needed a couple min longer in the mixer to come together but it all worked out well. We skipped the sugar glaze on top and they're still soft and sweet. Will keep this recipe in my rotation, thank you 🙂

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:07 am

        Ahhh so happy you loved them!

        Reply
    32. Esteban

      April 04, 2021 at 2:18 pm

      Super soft and delicious!

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:07 am

        So happy you loved!

        Reply
    33. Alisha H

      April 04, 2021 at 2:50 pm

      This was the BEST hot cross bun recipe I've ever tried. They were lofty and super soft like little spiced pillows. The proofing time is really long but the results are 100% worth it. I used a dough proofer set at 90 degrees for the first rise and it took about 2 hours. The amount of fruit and level of spice was perfect. This will definitely be my go-to HCB recipe from now on. Thank you!

      Side note: I made one substitution, using different dried fruits by the same volume and soaked them in brandy instead of tea, and I had zero issues.

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:08 am

        Thank you so much for the notes! I appreciate them so so much always 🙂 I really want to get a dough proofer, they look like they are so handy! So happy you loved the recipe! 🙂

        Reply
    34. Kim

      April 05, 2021 at 8:29 am

      Fantastic recipe that resulted in the most delicious buns... completely worth the effort! We made two batches— followed the recipe exactly for one batch and used dried cranberries/ orange zest for the second. For the cranberry orange, we followed the recipe except soaked the dried cranberries in hot orange juice and used orange zest and a little cinnamon instead of all the spices. Both were FABULOUS. Thank you!!!

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:10 am

        Yay! Oooooh the cranberries sound like they would have been so, so good in htere!

        Reply
    35. Kim

      April 05, 2021 at 8:31 am

      We also did the overnight method— let the dough rest on the counter about an hour and popped it in the fridge for the night before Easter. Shaped, second rise, and baked on Easter for dinner time. Came out PERFECTLY.

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:10 am

        Yayyy perfect! So happy you loved!

        Reply
    36. Lauren

      April 05, 2021 at 9:12 am

      These came out super soft and delicious! Doubled the recipe and let the dough sit in the refrigerator overnight and worked out perfectly, will definitely be making these again.

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:11 am

        Ahhh amazing! Thank you so much for the lovely review!

        Reply
    37. Fortune S

      April 06, 2021 at 11:15 pm

      These soft buns were amazing! Made a batch thinking it would last a week or so but they were gobbled up within a couple of days!
      Had to make a second batch and hid a couple for myself, haha!

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:03 am

        Ah yayyyy so happy you loved! The dough also makes the BEST fruit toast, I need to re-make and shoot for the website!

        Reply
        • Tamsin

          April 07, 2021 at 1:38 pm

          Amazing hot cross buns! Quite a sticky dough but they turned out amazing in the end so not complaining! Yummy!

          ★★★★★

          Reply
          • Erin

            April 08, 2021 at 8:09 am

            Ahhh so happy you loved!

            Reply

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    Hi, I'm Erin

    I am originally from New Zealand but moved to Brooklyn, New York, six years ago. I live in a little wee apartment with my husband Rich, far too many house plants, and often a foster kitten or five... more

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    Here’s a fun fact for you: in New Zealand, TV a Here’s a fun fact for you: in New Zealand, TV a stations and radio stations don’t run ads on some public holidays. So TV on Easter was prime time to record all your fave movies on video because you didn’t have to fast forward through the ads when you were re watching them back. The sound of music and the parent trap both had “Good Friday, great movie” on them and were so good to watch because no frantic fast forwarding needed. Anyway that’s just a random thought for you. We also never really had an Easter dinner or anything growing up but it seems like it’s more popular here! I’d like to let you know that if you need a super squishy garlic butter dinner roll, there’s one on my website. Ok that’s all happy Saturday 💕

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    There’s some small batch malted mini egg chocola There’s some small batch malted mini egg chocolate chip cookies up on the blog for you RN! The base is super versatile and you can really add whatever you want. Adding malt powder to baking is a super quick way to add an incredible depth of flavour. Alllll the notes are on the blog, link is in my profile! Choc ones coming this weekend :)
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    Slowly slowly reformatting my website (PLEASE if y Slowly slowly reformatting my website (PLEASE if you’re ever starting a food blog just do it on Wordpress because moving it all over when you realise you should have done it years ago and now have massive regrets and will be reformatting forever SUCKS), and came across these super cute creme egg macarons! If you need an unnecessarily involved Easter project this weekend, may I suggest these? Or just make hot cross buns. Link for these is in my profile 💕

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    Easter is sneaking up on us.... I gave my classic Easter is sneaking up on us.... I gave my classic hot cross bun recipe a wee bit of a refresh just in case you need a few options. This one is the one to go for if you’re making your dough by hand (the soft ones I posted recently need the mixer for sure), or you need an egg free dough (notes in the recipe for an egg free cross too). I love both but the pastry cream cross on these ones is particularly good. You can swipe to see how that gets there, or check out the recipe in my profile 💕 pop any questions you have on the blog post for me - there’s alllll sorts of notes there for you too to help you. As always I love when you leave me feedback / ratings so much. Appreciate you all 😘

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    Hi! These super soft hot cross bun babies are up o Hi! These super soft hot cross bun babies are up on the blog! There’s another HCB recipe lurking there too that I’ve just updated, it has a pastry cream cross which is 🙌🏻. Both are so good but these ones are my current fave - I adapted my recipe to use the Tangzhong method which gives an impossibly soft dough which stays nice and soft for so long! This recipe is small batch ish and makes 9 buns but there’s alllll the tips and tricks there for you in the blog post! Enjoy! 💕
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    If you know, you know. My chocolate crackle recipe If you know, you know. My chocolate crackle recipe is on my site! These are a Nz / Australian kid’s bday party staple and they are just SO GOOD. Marshmallows in Nz are different so we don’t really have Rice Krispie treats (but we have rice bubble slice which is EPIC and I gotta make ASAP) so this was and still is the best thing ever. There’s a recipe for both the super nostalgic tasting version and also a slightly fancied up version using melted chocolate instead on the site! Link is in my profile!

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    Hi hi 💕 there’s a carrot cake loaf on the blo Hi hi 💕 there’s a carrot cake loaf on the blog today. It’s lightly spiced, and has a maple cream cheese frosting that is so, so good. The cake part happens to be dairy free so there’s a few options to keep the whole thing dairy free in the blog post if you need. I used my fave @filippoberio_us delicato EVOO in there which is so perfect for when I want a wee bit of olive oil flavour but not have it as the main character. I hope you give this one a go because I really, really love it. Link is in my profile 🥰 #sponsored #filippoberio 

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    Happy Monday! Friendly PSA that the sourdough cinn Happy Monday! Friendly PSA that the sourdough cinnamon rolls from @rushyama’s book are a 12/10 on the delicious scale and the recipe is on my website, link is in my profile. Ok that’s all byeeeeeee

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    Hi 💕 I don’t have any new St Patrick’s day Hi 💕 I don’t have any new St Patrick’s day stuff for you this year but there’s lucky charms cereal milk macarons in this pic so I’m going to go ahead and say that counts. There’s also trix and frosted flakes macs there too - milk infused with cereal and then turned into a German buttercream?! Uhhhh yes please. You could also just eat lucky charms straight from the bag too as an alternative option. Recipe link is in my profile 💕

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