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 BunsPrint
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
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.
- 20g Bread Flour
- 90g Whole Milk
- 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
- 30g water
- 25g Sugar
- ⅛ tsp vanilla bean paste (optional)
- tiny pinch of salt
- 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.
- 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.
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
I’m going to make these for Easter - they look great! How long would you say they stay soft? Thanks!
Yay! A few days - obviously they are best fresh but you can refresh in the microwave!
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 🙂
Oooohh this is great to know thank you so much - I will update the recipe! x
Beautiful pillowy buns! Yep, the dough is weirdly sticky, but you are right, it all comes together😊
So so sticky right! Just gotta trust your mixer! Thank you for such a lovely review xx
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!
Yayyyyyy so so happy you loved them! x
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!
Are you able to make this dough in advance and leave it in the fridge overnight?
Hi! I wrote a little about that in the FAQ section 🙂
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!
Ahhhh thank you so, so much for the sweet review! So happy you love them x
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 😊
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?
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.
Hi! Yayyy so happy you loved them! The turbo boost on the bench before the fridge seems to work so well!
Made these today, totally delicious, love the texture!
Dough quite challenging to work but worth the result 🙂
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
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.
hahaha whoops well thank you for testing it for me! haha 🙂
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!!
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
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.
Ah yayyyy so happy you love!
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!
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!
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?
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.
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!
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!
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!
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!
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!
Yay! Thank you for the lovely reviews xx
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!
Hi! Ahhh yay thank you so much for trying my recipe! So happy you loved them x
Fluffiest hot cross bun recipe I have tried! They came out absolutely perfect!
Yayyyyyy! Thank you so much for the lovely review!
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!
Thank you so much for the lovely review!
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 👏
Hi! Ahhh these notes are so helpful for others, thank you thank you 🙂 so happy you loved them 🙂
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 😊
Ohhhh that is SMART! Thank you so much for letting me know that! I'm always in a rush and dump it out!
Really easy to follow recipe. Buns were super soft with great rise! They got rave reviews from my family. Thanks!
Ahhh you are so welcome!
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!
Ahhh thank you so, so much for such a sweet review !
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.
ahh yes this is helpful, thank you so much! Ovens are so sneaky
Definitely worth the bit if extra effort, so soft and fluffy!
Yay yess they are so good right!
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!
Hi! Yay so happy they came out so well!
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!!
Ahh so happy you enjoyed!
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!
Grams for the win! So happy you loved these x
These are possibly the best hot cross buns I’ve ever eaten.
Ahhh thank you so much! So happy you loved x
Delicious and exactly as a hot cross bun should be! I followed the recipe as written. Will make again!
Yay so happy that you loved them! Thank you so much for the lovely review!
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
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
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.
Yay perfect so happy that you love them! I think it's my go-to recipe too! So, so good x
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 🙂
Ahhh so happy you loved them!
Super soft and delicious!
So happy you loved!
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.
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! 🙂
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!!!
Yay! Oooooh the cranberries sound like they would have been so, so good in htere!
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.
Yayyy perfect! So happy you loved!
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.
Ahhh amazing! Thank you so much for the lovely review!
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!
Ah yayyyy so happy you loved! The dough also makes the BEST fruit toast, I need to re-make and shoot for the website!
Amazing hot cross buns! Quite a sticky dough but they turned out amazing in the end so not complaining! Yummy!
Ahhh so happy you loved!
As per usual Erin your recipe is a hit! Slowly but surely making my way through all your recipes :))
Ahh I love to hear it! Thank you so much!
These are spectacular! The first time I have ever managed to achieve truly soft and fluffy hot cross buns at home. And the spice mix us so good: I honestly can't remember a better tasting bun, ever. Bravo! (From a kiwi in the US who desperately misses good hot cross buns)
Ahhh I am so happy you love them!
These were a massive hit in our house, and with the people I shared them with (I doubled the recipe). So yummy, soft and fluffy.
This is far and away the best hot cross bun recipe I've ever made. I'm English and live in the US, so I've tried a few different recipes over the years, but they often come out either crunchy or too chewy -- the Tahngzhong makes these like perfectly soft supermarket-bought hot cross buns but with the bonus of being home-made and a million times more delicious. So, so good.
Yes, the dough was incredibly sticky -- trust the process! It's worth it. I rubbed some butter into my hands and on the surface before I flattened the dough to add the dried fruit and did the same again when I formed the dough into rolls. It seemed to help a bit.
Also - I did the second rise overnight in the fridge, putting them in the fridge almost as soon as I formed them into rolls, then I brought them out of the fridge about 45 minutes before baking. They turned out great and were all eaten within 15 minutes of leaving the oven! I definitely will be making these at least once a week before Easter!
So so happy you loved! Thank you for such a lovely review xx
These were the best hot cross buns I've ever made. It's very humid where I am in Aus at the moment, and I found both rises happened much faster and the dough took less time to pull away from the stand mixer, but they baked up perfectly. Couldn't find currents anywhere so I substituted with a mix of dried cranberries and blueberries, but otherwise faithfully followed the recipe. Can't wait to toast one for breakfast tomorrow.
My most successful hot cross buns ever. Finally These are delicious and so soft. It will be my go to recipe now. Thank you 😊
Enjoyed these a lot - I swapped the specified fruit for different inclusions (chocolate chips for some, and a mix of other fruits and marzipan cubes for others) and both varieties came out very well! We ate them over a couple of days and they stayed soft the whole time, this is a great base recipe.
I just made these and they are SO good! I wanted to try your tangzhong method recipe because my usual hcb recipe does go hard/stale v quickly. These are completely delicious and a lovely soft texture. I cook a lot and my partner says this might be my best work yet. Thanks for the recipe!! In the nicest possible way, they are soft like shop bought except so flavourful and a beautiful texture. The surpise win for me is the flavour of the tea-soaked fruit. Will keep my old recipe on the shelf in future I think. Wish I made a double recipe!
Love these for an Easter weekend baking session. I made mine with T2 Chai tea and they are just sensational 👌
Such soft and yummy buns! Perfectly thorough recipe and great tips, made it such an easy recipe to follow 🙂
Hands down best HXB’s - made for family lunch and all around nods of appreciation
These are legit. I made them twice and people I served them to lost their minds.