Hot Cross Buns – Soft and Fluffy

Step 1: Prepare Dried Fruits

In a bowl, add 120 ml orange juice and 150 g dried fruits (dark raisins and golden raisins/sultanas). Microwave this mixture for 30 seconds and then set it aside.

Step 2: Activate Yeast

In the bowl of a stand mixer, add 250 ml warm milk (at 38-40°C (≈100°F) (approximately 100°F)), 8 g active dry yeast, and 1 tsp sugar. Mix using a whisk until combined, then let it sit for 10 minutes until foam forms on the surface.

Step 3: Combine Dry Ingredients

Once the yeast mixture is foamy, add 500 g bread flour, 8 g salt, spices (cinnamon, ginger, nutmeg, cardamom), 75 g sugar, and orange zest to the stand mixer bowl.

Step 4: Add Egg and Initial Mix

Add one egg to the mixture. Mix this on speed 1 using the dough hook attachment until a rough ball forms.

Step 5: Knead with Butter

Once a rough dough ball forms, add 50 g softened butter. Continue to mix for 5-7 minutes on speed 2 until the dough becomes less sticky and elastic. Perform a windowpane test: gently stretch a small amount of dough; if it stretches thin enough for light to pass through without tearing, it's ready. If not, continue mixing for a little longer.

Step 6: Incorporate Fruits

Drain the soaked dried fruits and add them to the dough in the mixer. Mix for 30-40 seconds to evenly distribute the fruits.

Step 7: First Proof

Grease a clean bowl with oil and transfer the dough into it. Cover the bowl with cling wrap and let it proof for 60-90 minutes, or until the dough has doubled in size.

Step 8: Divide and Shape Dough Balls

Once the dough has doubled in size, divide it into 12 equal pieces, each weighing about 90 g. To shape each dough ball, take one piece, tuck all the bits (including dried fruits) inward, and drag the dough with the seam side down on a kitchen slab to create a smooth and tight dough ball. Ensure no dried fruit is exposed, as it may burn during baking.

Step 9: Second Proof

Place the shaped dough balls on a lined baking tray, about 1 cm apart. Cover the tray with cling wrap and let them proof for another 45-60 minutes, or until they have doubled in size and become puffy. To check if they are properly proofed, gently poke one; if it springs back slowly and halfway, it's ready. If it springs back immediately, it's underproofed. If it doesn't spring back at all, it's overproofed and needs to be reshaped.

Step 10: Prepare Cross Paste

While the buns are proofing, prepare the cross paste. In a bowl, add 60 g flour and 70 g water, then mix until a smooth paste forms.

Step 11: Pipe Crosses

Once the buns are proofed, transfer the cross paste into a piping bag. Pipe the paste onto the dough balls, starting from one end of a row of dough balls, dipping to the end of the first dough ball, and continuing this to the end of the row. Repeat this for all the rows, then pipe in the opposite direction to form crosses.

Step 12: Bake Buns

Bake the hot cross buns in a preheated oven at 190°C (≈375°F) (approximately 375°F) for 18-22 minutes, or until they are golden brown and the internal temperature reaches 90-93°C (≈195°F) (approximately 195°F).

Step 13: Prepare and Apply Glaze

When there are 5 minutes left for baking, prepare the glaze. Add 30 g water and 30 g sugar to a pan. Cook on medium heat until the sugar dissolves, forming a syrup. Once the buns are baked, immediately brush them with this sugar syrup.

Step 14: Serve

Your super soft and fluffy hot cross buns are ready to be enjoyed. Separate them and serve warm.

• Perform the windowpane test to ensure the dough is properly kneaded and elastic.

• Ensure no dried fruit is exposed on the surface of the dough balls before baking to prevent burning.