Hot Cross Buns (Extra Moist & Fluffy)
These hot cross buns are perfectly sweet, with warm spices and an irresistibly soft texture. A simple extra step, called the Tangzhong method, keeps them super moist, tender, and fluffy. Perfect straight from the oven or lightly toasted with butter, these homemade hot cross buns are delicious enough to enjoy all year round.
Ingredients
For the Flour Paste (Tangzhong, for extra fluffy rolls)
- ¼ cup all-purpose flour (spooned and leveled)
- 1 ¼ cups whole milk
For the Dough
- Flour paste (from above)
- 3 ¼ cups all-purpose flour (spooned and leveled)
- ⅓ cup + ½ Tbsp granulated sugar, divided
- 1 ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp kosher salt (I use Diamond Crystal)
- ¾ cup raisins
- 1 large egg, at room temperature
- 6 Tbsp unsalted butter, melted (plus more for greasing)
- ¼ cup warm water (100℉ to 110℉)
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp pure vanilla extract
- 2 tsp orange zest (optional)
For the Egg Wash
- 1 large egg
- 1 Tbsp water
For the Flour "Cross"
- ½ cup all-purpose flour (spooned and leveled)
- 1 Tbsp granulated sugar
- ⅛ tsp kosher salt
- 1 Tbsp vegetable oil
- 6–7 Tbsp water
For the Glaze
- 2 Tbsp good-quality apricot jam
- 1 Tbsp water
Instructions
Preparing the Ingredients
- In a large bowl, whisk together the flour, ⅓ cup of sugar, cinnamon, allspice, nutmeg, and salt. Set aside.3 ¼ cups all-purpose flour1 ½ tsp ground cinnamon½ tsp ground allspice¼ tsp ground nutmeg1 tsp kosher salt
- In a small bowl, combine the raisins and ⅓ cup of water. Cover with plastic wrap and microwave for 40 seconds. Set aside and allow the raisins to sit, covered, to rehydrate.¾ cup raisins
- In a second small bowl, gently whisk one egg. Set aside.1 large egg, at room temperature
- In a third small bowl, melt the butter in the microwave. Leave it in the microwave to stay warm while continuing through the recipe.6 Tbsp unsalted butter, melted
Preparing the Flour Paste (Tangzhong)
- In a heavy-bottomed saucepan, add in ¼ cup of flour. To prevent lumps, slowly whisk in the milk until smooth.¼ cup all-purpose flour1 ¼ cups whole milk
- Heat the flour and milk mixture over medium heat, whisking constantly, until it forms a thick, gelatinous paste (about 5 minutes, depending on the heat).Note: It will seem slow at first, but keep whisking until the mixture thickens!
- Once thickened, using a rubber spatula, scrape out the flour paste into the bowl of a stand mixer (fitted with the dough hook attachment), and allow it to cool for 10 minutes.
Preparing the Dough
- Meanwhile, in a small bowl, add in the warm water, ½ Tbsp of sugar, and the yeast. With a fork, whisk the mixture, then allow to sit for 5 minutes. (It should begin to foam; this means the yeast is alive!)¼ cup warm water2 ¼ tsp active dry yeast
- In the bowl of the stand mixer (containing the flour paste and fitted with the dough hook attachment), add in the melted butter, flour mixture, beaten egg, yeast mixture, vanilla, and orange zest (optional). Mix until it forms a shaggy dough.1 large egg, at room temperature6 Tbsp unsalted butter, melted½ tsp pure vanilla extract2 tsp orange zest
- Drain any excess liquid from the raisins, then add them to the dough.¾ cup raisins
- Mix on medium speed until the dough forms a mass and pulls away from the sides of the bowl.Important: The dough will start off very sticky and will stick to the sides of the bowl (and your fingers when touched). It can take 10 to 12 minutes (or longer) for the dough to begin to come away from the sides, so be patient. If the dough isn’t coming together at all, add in an additional 1 to 2 Tbsp of flour, but use caution, as too much flour can make the rolls dry. The dough is ready when it forms a single mass, stretches without breaking, and doesn't stick to your fingers when pulled.
- Empty the dough onto a very lightly floured surface and knead 3 to 4 times into a ball. Place into a clean bowl greased with additional melted butter or vegetable oil. Cover the bowl with plastic wrap and allow the dough to rise until doubled in volume (about 90 to 120 minutes).
Forming the Buns
- Grease a 9" x 13" baking pan with melted butter or vegetable oil. Set aside.
- After the dough has doubled in size, cut into 12 equal portions and form each into a smooth ball, pinching any seams closed with your fingers.
- Arrange each ball of dough, seam side down, into the greased baking pan. Cover the pan with a damp kitchen towel or plastic wrap and allow the dough to rise for a second time until puffy (about 60 to 75 minutes).
Baking the Buns
- Preheat oven to 350℉.
- In a small bowl, prepare the egg wash by whisking together 1 egg and 1 Tbsp of water. Set aside.1 large egg1 Tbsp water
- In a second small bowl, prepare the flour "cross". Using a fork, whisk together the flour, sugar, and salt until well combined. Add in the vegetable oil and continue whisking until the mixture becomes the consistency of wet sand. Add in water, 1 Tbsp at a time, until the mixture forms a thick but slightly runny paste that can be piped from a piping bag (or a resealable plastic bag with the corner cut).Pro tip: It's better for the mixture to be slightly on the runny side rather than too thick. An overly thick paste can turn out chewy after baking.½ cup all-purpose flour1 Tbsp granulated sugar⅛ tsp kosher salt1 Tbsp vegetable oil6–7 Tbsp water
- With a pastry brush, gently brush each roll with the prepared egg wash.
- Pipe the flour mixture over the top of each roll in a cross shape.
- Place the rolls in the center of the preheated oven and bake until the tops are nice and golden brown (about 20 to 25 minutes).
- In the meantime, in a small bowl, prepare the glaze by combining the apricot jam and water. Microwave for 30 seconds, or just until warm, then whisk with a fork until smooth.2 Tbsp good-quality apricot jam1 Tbsp water
- Remove the rolls from the oven and allow to cool for 5 minutes in the pan. Invert onto a cooling rack (they will still be fairly hot) and brush on the glaze. Allow to cool to just above room temperature before serving.
Nutrition
Calories: 304kcal | Carbohydrates: 50g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 246mg | Potassium: 182mg | Fiber: 2g | Sugar: 10g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg