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 Buns
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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
Description
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.
Ingredients
Tangzhong
- 20g Bread Flour
- 90g Whole Milk
Soaked Fruit
- 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
Sugar Syrup
- 30g water
- 25g Sugar
- ⅛ tsp vanilla bean paste (optional)
- tiny pinch of salt
Instructions
TANGZHONG
- 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.
SUGAR SYRUP
- 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.
Notes
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.
Comments
Max B says
Second time making. So good - making them in June because I have a craving. 160 degrees in a fan forced oven and they are perfect - I used dried cherries and mixed some glacé cherries into it as well. So delicious and will make again.
Catherine says
I made these for my family in Switzerland with excellent results. I made the dough the night before and left it out for an hour or so and then popped the bowl in the fridge. Then straight into balls and a second rise in the morning for just over an hour. Perfect!!
Clinton Claasen says
Is it possible to make these chocolate by substituting some of the flour for cocoa powder, and replacing the fruit with chocolate? I love this recipe, and would like to use the tangzhong method but with chocolate buns.
Erin Clarkson says
I haven't tried but it should work!
Jennifer Hill says
I love this recipe, it's so good! I'd like to make some for a friend with an egg allergy, what would be a good substitute for egg in this recipe? Could I use Greek yoghurt or apple sauce?
Erin Clarkson says
I haven't tried sorr!
Deborah says
Using more milk should work instead of the egg? Erin's recipe for chocolate hot cross buns doesn't have egg so that might work better for you?
Antonio says
This recipe is amazing, they come out perfectly and stay fresh and soft for a few days if stored correctly. Amazing thank you
Paula says
Love the recipe. I like tangzhong because breads make up fluffy, moist rolls that last longer than other recipes. Thank you for doing the conversion. I also adore all the spices. So flavorful. I prefer butter frosting crosses but that was the only change I made.
Amanda says
Just made these and they are without doubt the best hot cross buns i have ever made. They remind me of the Marks and Spencers ones in the UK. I had to add a little more flour to enable me to handle the dough. Will be x3 this next time to share with my colleagues in the Hospital, and to give to my stepdaughter for her work. Totally in love with them.
Angeline Chandran says
Hi, I'm keen to try this recipe but wondering if I could use a breadmaker machine instead to achieve the same results?
Erin Clarkson says
I dont' have any bread maker experience sorry!
Tina says
So tasty delicious turned out perfectly
Wendy says
What an amazing recipe for SOFT hot cross buns!!!
I followed it to the letter and I’m truly impressed how well and how not like Rocks they turned out.
I’m not a newbie to bread and yeast baking but new to this kind of technique. I think I will be using the paste in many of my other recipes too!
Thank you so much!!!!
Angela Bright says
I made them they were beautfuil and soft but they went flat the next day. What did I do wrong.
Erin Clarkson says
Hmmm they shouldn't have - how did you store them?
Karen says
hi erin, love your recipes ... thanks for sharing. keen to try your hot x buns this weekend - look amazing.
any suggestions on an alternative to milk powder? i don't typically use it so trying to avoid having to buy a bag that'll probably sit there for another year.
Erin Clarkson says
Hi! You can just leave it out 🙂
Sandra Wilson says
Hi there. Can I use semi skimmed milk rather than whole milk?
Erin Clarkson says
Yep it should be fine 🙂 There's more than enough other goodness going on in there!
Vickie Wood says
Love to know if you can raise the dough overnight in the fridge so you can have buns ready for breakfast. If so what stage would you refrigerate the dough?
Erin Clarkson says
Hi! Yes you can do the first rise in the fridge overnight 🙂 It will need a fair bit of rising time the next day though to account for the cold dough! Otherwise I would just bake them the night before then refresh in the oven and add the syrup the next morning 🙂
Juliet Green says
I always wondered how to get soft hot cross buns instead of hard shell sort. The method of making a rue is fantastic. I found the recipe to have a little too much sugar for my taste, but I just cut it back a touch and was delighted. I have a slight problem with bread flour because I seem on to get it with yeast already in. Not the end of the world and the rue method is just so liberating. Thank you! Julietx
Alison Oliver says
These have never failed and are really simple to put together, have become my Easter bake of choice.
Emmah Williams says
I loved this recipe! Super easy to follow along and make. I gave them as Easter gifts and everyone wanted the recipe after eating them.
They kept well in an air tight container for a few days but went quickly so I’m sure they would have kept longer.
I soaked my fruit in Chai tea rather than earl grey and only did a 1.5 hour rise for my first rise as it was 29 degrees on a sunny Melbourne day!
Thank you Erin for such a great recipe. I’ll be making again for sure!
Michelle Seah says
Thank you for the recipe, the dough rised beautifully and I am waiting for the 2nd proof to bake. My question would be how to handle the sticky dough...I tried to 1) wet my hands 2) dust flour - maybe too much 🙁 3) oil my hands. Wasted quite a bit of dough...but this recipe is a keeper! Thank you
Erin Clarkson says
Oh no it does take a wee bit of getting used to! I hope they came out well! I usually go for flour but oiling works too if that works better for you!
Adelaide Miller says
So yummy! I tried baking Hot Cross Buns before around Eastertime and they were such a disapointment- so tough, dry, and unflavorful in the worst way. I am a lover of all things Tangzhong, so when I saw this recipe, I knew I just had to try it. I'm so glad I did! They are nice and fluffy, plush, and soft, with a moderately sweet flavor from the brown sugar, and gorgeous flavoring from all those spices. I will say that I increased the spice levels a bit, as I like more spiciness, and it suited me perfectly. I'm not a fan of dried fruit and such in my baked goods, so I just left the soaked fruit out, and the buns still turned out perfectly delicious! I will definitely be making these each year around Easter!
Karen says
Everything a hot cross bun should be and more. Fluffy clouds of spice and fruit. Worth the effort. Thank you so much for the recipe
Clare says
I have made these for the family two years in a row now and everyone says they’re the best hot cross buns! The detailed instructions and measurements in grams are perfect, especially for an Aussie who likes metric recipes 😃
Scout says
I have a weird autistic sensory thing with most dried fruit—especially soaked & reconstituted! 😝—so I made these with chopped chocolate instead, and they were amazing! Thank you!! ✨
Mira says
The husband ate his, sighed, paused… then announced slowly that it was the best hot cross bun he’d eaten in his entire life. I agree with him. These are just perfection. Heaven. And stayed fresh and soft the next day too! Not at all difficult to make but take time to proof (worth the wait). I even accidentally forgot to add the butter and the were still wonderful. Will now make finger buns with the pink icing out of this dough I think. The best!
Gayle says
Made this after seeing on insta. Will be my favorite go to for Hot Cross Buns. The recipe is easy, but delivers a luxuriously spicey, fruity bun.
Alex says
Perfect balance of spices. Absolutely delicious, pillowy hxbs!
Christine says
Best hot cross buns I’ve ever made. Still soft after three days. I followed the recipe exactly as written, although my kitchen must have been warmer so the dough proved quicker. First time making a recipe with the tangzhong method, impressed! They were lovely and spicy too, just how I like them.
Chocoholic says
I made these for Easter as I live in the States now and can’t get HXB here. OH.MY.GOODNESS! These are the real deal and so delicious. I followed the recipe exactly and it could not have been easier. I think next time I will add some orange zest. Thank you Erin!!!
Amy says
Best hot cross bun recipe ever!! I had my whole family raving about how good they were !!
Feby says
Absolutely love this recipe. The best hot cross buns recipe!
GMF says
Hello from Singapore! 😊
First attempt at HCBs ever, ended up making these twice & doubled the recipe as written both times. On my 2nd go, I chose to toss the raisins into mixer towards the last 2mins instead of incorporating manually & they turned out fine. Biiiigg hit at home! Thank you Erin!
Jess says
Fantastic recipe, easy to follow and excellent results. I've made them two years in a row now and will keep doing so!
Kellie says
Amazing! First time ever making hxbs and these were 100% chef's kiss. Pillowy, perfectly spiced, deeeelish! As a bonus, looked spectacular. This is what I do every Easter now. Thank you Erin!
Tina says
Delious so good tasty best recipe ever thankyou
Kay Crowley says
Not only are these the BEST HCBs I’ve ever made they are the BEST I’ve ever eaten!!!
They were just perfect in every way. I didn’t have milk powder so they have the potential to be even better. Well done Erin, Cloudy Kitchen strikes again!
Laura says
Tried making these last week using another recipe. They were good but just not as soft & fluffy like I’d hoped.
This recipe - OMG is amazing. I added orange zest to the dough. And substituted orange juice for the water in the glaze. The smell in my home was amazing. Will definitely be making these again.
xiomara says
10/10 - softest & yummiest hot cross buns <3
i was super worried because halfway through mixing, i realised i picked up 00 flour instead of bread flour, and my mixture was just wayyy too sticky and wouldn't come together (obviously because i used the wrong flour), and so i had to add around 1/4 cup (maybe more) of plain flour to the dough - and i thought it would turn out stiff and gross.
however, they turned out perfectly. they rose so well, and came out so perfectly soft, not at all dry, and perfectly spiced !! super happy because i really thought it wouldn't work out:)))
i made a double batch and within an hour, more than half were eaten ! super delicious and super easy to make, 10/10 recommend <3
Tina says
So delicious. So soft best recipe
Kyri says
These are the best Hot Cross Buns!!! Better than shop brought, super soft.
Theresa says
These were amazing! My kids said they were the best hot cross buns they've ever eaten and I would definitely agree with them. So soft and fluffy.
Katherine says
Amazing, amazing, amazing! I so badly wanted a soft bun that didn't dry out. I never knew about making the roux mixture, and thought, well I might as well try it. I have an old Betty Crocker cook book with one recipe for hot cross buns. That recipe had mashed potatoes in it! While I thought that odd, when I saw your recipe, I thought that the roux was similar to the potato texture. Something to do with starch I thought? So, I tried it and am absolutely sold! Thank you for your recipe and I will be following you hereafter!
Bonnie Macrae says
I made these hot cross buns yesterday and they taste delicious. However I had issues when baking them. They flattened out when baking. They rose well during both proves but spread out and did not rise when baking. Any idea what I did wrong?
Erin Clarkson says
Hi! Sounds like you may have over proofed them - so too long on the second rise. Basically the yeast has run out of food so has nothing more to give in the oven, so you get flat buns!
Naz says
I was really excited to try this and have been following your instructions closely. I would suggest amending the point I have copied below, because my less than 1 year old kitchen aid gear broke from setting to medium and walking away. After my research, heavy loads like for dough mixing need to be on lower speeds to not ruin the motor. I'm lucky it's just a spare part I need and not a whole motor/new kitchen aid. Please change your wording for the inexperienced bakers like myself.
"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."
Erin Clarkson says
Hi! This has always been totally fine on my mixer and nobody else has ever had this issue, but I can edit it 🙂
Ruth says
The best hot cross buns I've ever made! Thanks so much for this recipe, Erin 😍 Rave reviews from the whanau too ❤️
Prin says
Before I start, this is clearly a "me" problem - not Erin's, but I cannot tell what I've done wrong. I was really looking forward to making these after seeing all the lovely comments, but my dough is soooooo very wet and sticky, it wasn't getting to a stage where I could shape it into a ball at all for leaving it to rise. After a lot of sticky mess while trying to knead my gloop aka dough, I left it alone for a while in the hope it would rise even though it's a horribly sticky mess, but nothing. Will try it again some time, but sorry to say I must have done something wrong as it's just not worked for me - any tips greatly appreciated!
I've made HXBs before and other yeasted doughs here and there, so I've dealt with sticky doughs before but this just isn't working out for me.
Erin Clarkson says
Hi! Hmmm did you use high protein / high grade / bread flour? Sometimes you have to add a teeny bit more to get the dough to come together depending on the humidity of where you are and the kind of flour as they can be more or less absorbent depending on the brand!
Māia Moeone says
It's quite rare for me to write a review on a recipe, which i feel quilty for because i know just how much work and devotion goes into making them! But I have to leave this because.. these were exceptional!
I didn't have milk powder so I added protein power.. because why not I guess.. And i didn't have large eggs so i used two medium plus and extra egg yolk. I also did an overnight ferment, it was rising a little too fast at first so i punched it down around 3 times before going to bed, and in the morning it had perfectly doubled in size and made the most insanely soft and delicious buns.
I also added 50g of homemade lemon and orange candied peel and used half the sugar in the recipe (coconut sugar) so I didn't have to feel guilty about putting butter & seville orange marmalade on them in generous quantities.
It was my first sugar in about two months (cutting sugar from my life... except for special occasions like easter which just cannot be properly celebrated without a little sprinkling...) and needless to say I was in heaven.
Next time i'll try to incorporate so date syrup into the dough to give it a deeper colour and go a bit more heavy handed on the spices (because I love them).
Thanks a lot Erin, really excited to try one of your savory brioche recipes next!
Denise Nardan says
Best hot cross buns, hands down! A winner every time I make it for my family and friends. Soft, spicy, cinnamon-y delicious!
Margaret Powell says
First time using a Tanzhong recipe...wow the best buns ever and i have been making my own HC Buns for 10 years...thanks Erin