I love special food that you only make at certain times. I’m often rushing with dried fruit so often put it in the hot liquid in a microwave for a couple of minutes, then drain it and it works pretty well ☺️
The dough can definitely be kneaded by hand but you’ll need some perseverance. Try not to add too much bench flour and when adding the butter make sure it’s pliable so it can blend into the dough
These look delicious. I will try your recipe in the next few weeks. An old recipe of my mom’s used mashed potatoes for a softer bun. I’m eager to see how well your technique compares. Thank you for the recipe and great video.
Late to the party but found your blog when googling hot cross bun recipes after my first batch turned out pretty solid. Followed your recipe and the buns are amazingly fluffy and delicious. My daughter has now started to eat them for breakfast so I was wondering if I could tweak the recipe to add some wholewheat flour to make them healthier. Do I need to adjust the milk/ butter amounts if I do this?
I’ve just made theses HXBs and they’re amazing! I was a little worried at first as my dough was slow to rise, but they turned out amazing. I did heat up my milk before adding it to the mix, and I pre-prepared the tangzhong paste!
Can’t wait to bake them again, thanks for the recipe.
Wow these are amazing and I never ever comment on things online. After years making HCB that are always heavy these are just soft and fluffy. Thank you for this great recipe
Hi, I just tried to make this recipe and unfortunately it didn’t work out :( i was mixing my dough in a Kitchenaid stand mixer and no matter how long I mixed it for it stayed sticking to the sides. After about 20 minutes I added the butter and fruit because the dough seemed elastic even though it was sticky. After proofing for an hour though the dough was super sticky and tore easily so I abandoned it! I was wondering if you’d have an idea what the problem was as I’d like to retry! Thank you ❤️
You should have just finished it, I’m sure it was fine. Sticky dough is hard to work with but yields tender bread. Or could have added some flour until less sticky.
Love this recipe - I’ve made them twice this week! Just one question - how important is the honey ? - it’s not actually included in the method. I forgot the glaze entirely the first time, and they turned out very well. Just applying it (without honey) to the second batch.
Hi love bread recipes that use the Tangzhong Method, makes the dough so much softer. Have just made my first batch of your recipe and can’t wait to tuck into them. Have frozen 6 unbaked buns for a later date as 12 buns between 2 people might be a bit greedy 😋
Question, with the Tangzhong Method, can you stop at forming the buns and refrigerate over night and finish the second rise in the morning before baking? Your thoughts on not using bread flour for AP flour? I don't think it would be an issue but thought I'd ask. Thank you!
Yes absolutely, let the dough rise for 20 mins or so then refrigerate. You can then shape and proof the following day. If your AP is King Arthur then fine, you’ll still have a strong flour. You can make them with a lower protein ap but you’ll get a better texture using something stronger
Wonderful, thank you for the information and taking the time to reply. I am getting ready to start my first batch. I am hoping to bring a warm pan of buns to our family Easter celebration.
I don't know where you've been all of my baking life, but your website and creations look amazing.
Made these today for a belated Easter celebration with family. They were unreal - the dough was luxurious, so rich and moist, and yet incredibly simple to make. These will definitely be an annual tradition in our home!
I have just made this recipe. Best
Hot -Cross-Buns ever. Thank you.
This has shot to the top of my favourite HXB recipes - amazing and SO soft!!
However, adding the butter and fruit was a challenge. Any advice?
Do you think aquafaba might work as an egg substitute in this recipe? My son is anaphylactic to egg which makes baking a little more challenging!
I wouldn’t be my first choice. You can actually make hot cross buns without eggs, just replace them with milk 👍
I love special food that you only make at certain times. I’m often rushing with dried fruit so often put it in the hot liquid in a microwave for a couple of minutes, then drain it and it works pretty well ☺️
That works great, I sometimes pop the fruit and tea in a saucepan and simmer for a couple minutes too
This looks awesome but do you have any tips for ppl without a food mixer and will be kneading by hand?!?
The dough can definitely be kneaded by hand but you’ll need some perseverance. Try not to add too much bench flour and when adding the butter make sure it’s pliable so it can blend into the dough
These look delicious. I will try your recipe in the next few weeks. An old recipe of my mom’s used mashed potatoes for a softer bun. I’m eager to see how well your technique compares. Thank you for the recipe and great video.
Potato is another amazing way to make really soft bread, works in a similar manner with the starch in the potatoes
Late to the party but found your blog when googling hot cross bun recipes after my first batch turned out pretty solid. Followed your recipe and the buns are amazingly fluffy and delicious. My daughter has now started to eat them for breakfast so I was wondering if I could tweak the recipe to add some wholewheat flour to make them healthier. Do I need to adjust the milk/ butter amounts if I do this?
I’ve just made theses HXBs and they’re amazing! I was a little worried at first as my dough was slow to rise, but they turned out amazing. I did heat up my milk before adding it to the mix, and I pre-prepared the tangzhong paste!
Can’t wait to bake them again, thanks for the recipe.
Wow these are amazing and I never ever comment on things online. After years making HCB that are always heavy these are just soft and fluffy. Thank you for this great recipe
Hi, I just tried to make this recipe and unfortunately it didn’t work out :( i was mixing my dough in a Kitchenaid stand mixer and no matter how long I mixed it for it stayed sticking to the sides. After about 20 minutes I added the butter and fruit because the dough seemed elastic even though it was sticky. After proofing for an hour though the dough was super sticky and tore easily so I abandoned it! I was wondering if you’d have an idea what the problem was as I’d like to retry! Thank you ❤️
You should have just finished it, I’m sure it was fine. Sticky dough is hard to work with but yields tender bread. Or could have added some flour until less sticky.
Love this recipe - I’ve made them twice this week! Just one question - how important is the honey ? - it’s not actually included in the method. I forgot the glaze entirely the first time, and they turned out very well. Just applying it (without honey) to the second batch.
It can be left out of the glaze, it’s adds flavour and a glossiness but the glaze works well without it
Hi love bread recipes that use the Tangzhong Method, makes the dough so much softer. Have just made my first batch of your recipe and can’t wait to tuck into them. Have frozen 6 unbaked buns for a later date as 12 buns between 2 people might be a bit greedy 😋
Can you used all purpose flour instead of bread flour?
Question, with the Tangzhong Method, can you stop at forming the buns and refrigerate over night and finish the second rise in the morning before baking? Your thoughts on not using bread flour for AP flour? I don't think it would be an issue but thought I'd ask. Thank you!
Yes absolutely, let the dough rise for 20 mins or so then refrigerate. You can then shape and proof the following day. If your AP is King Arthur then fine, you’ll still have a strong flour. You can make them with a lower protein ap but you’ll get a better texture using something stronger
Wonderful, thank you for the information and taking the time to reply. I am getting ready to start my first batch. I am hoping to bring a warm pan of buns to our family Easter celebration.
I don't know where you've been all of my baking life, but your website and creations look amazing.
Thanks Again
Stacey
Made these today for a belated Easter celebration with family. They were unreal - the dough was luxurious, so rich and moist, and yet incredibly simple to make. These will definitely be an annual tradition in our home!