Soft Hot Cross Buns Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

currants

🥗Healthier: raisins

💰Cheaper: sultanas

Raisins are more accessible and less expensive than currants.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative, while water can reduce costs.

Soak raisins in water with light brown sugar, orange peel, and a Lapsang Souchong tea bag on medium heat until boiling.

Pour the mixture into a container and let it steep for ideally overnight, but an hour is also fine.

In a large bowl, combine bread flour, salt, sugar, yeast, milk, water, and eggs.

Add spices: cinnamon, clove, nutmeg, orange, and vanilla to the mixture.

Knead the dough for about 3 minutes, then add soft unsalted butter and continue kneading until smooth.

After about another 5 minutes of kneading, the dough should pass the windowpane test.

Add the soaked raisins and mixed peel to the dough and mix until combined.

Place the dough into a bowl, cover it, and let it prove for about an hour.

After an hour, uncover the dough, knock the air out, and cut it into 105g pieces.

Roll each piece into a tight ball and place them in a tray, covering them to prove again.

Prepare a paste with flour, water, milk, and oil, and place it in a piping bag.

Pipe a thin line of the paste across the top of the buns before baking.

Bake the buns in the oven.

As soon as they come out of the oven, brush them with the reserved raisin syrup while still warm.

Let the buns cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens