Hot Cross Buns (Patisserie Recipe)

There’s something magical about the aroma of freshly baked hot cross buns wafting through the kitchen. As Easter approaches, these spiced, fruit-studded treats become a must-have in many Australian homes. But forget those supermarket versions – today I’m sharing my patisserie-style hot cross buns that will elevate your Easter celebrations and have your family begging for seconds!

I learnt this recipe when I trained as a Pastry Chef. The original recipe had a few ingredients that couldn’t be purchased from our everyday supermarkets, but I’ve found great substitutes that make them nearly identical to the originals. Making these Hot Cross Buns in the Thermomix is just so easy!

The recipe below takes a bit longer that our 1 hour Hot Cross Buns. But if you have the time or inclination, we think they are well worth the effort.

Let’s look at why I chose these ingredients.

• Baker’s Flour: I think it’s really important to use a strong flour for these buns so you have the texture we know and love (high protein content for gluten development). However, if you don’t have it or can’t have it, then just go with plain or GF flour. If you use GF flour, go for one that is classed as a GF bread flour,r as it will have more ingredients in it that will help with the stretch.
• Yeast: We may use fresh yeast in a bakery, but at home, it’s quite often easier to use dried yeast from the supermarket. That’s why I’ve chosen that in this case.
• Bread Improver: I’ve heard people say you don’t need bread improver. You don’t, but I can tell you that it will help strengthen gluten strands and give you a better crumb structure, and that’s why it’s beneficial.
• Coconut Oil: You could use any oil you like for this, weight-for-weight, but I chose coconut oil because it’s closer to the ingredient we use in a bakery. It’s also easy to store in the pantry.
• Spice Blend: This blend is spot on. Some bakeries use a pre-mix, but I like to make my own. Make sure your spices are fresh, and you’ll have the best flavour. Old spices have less potency,, and they sort of taste dusty to me. 😁🤪 Yeah, I think that’s a thing. 😉
• Orange rind: Adds a delightful, but not over powering tang to the buns (optional, but highly recommended).

The tin I use to make all my rolls is called a USA Brownie pan. You don’t need to grease, they have a brilliant professional coating on them so the buns come away easily.

Frequently Asked Questions

Can I make these gluten-free?
Yes! Replace the regular flours with your favorite gluten-free bread flour blend plus one teaspoon of xanthan gum. The texture will be slightly different but still delicious.

Can I freeze these hot cross buns?
Absolutely! Freeze them without the sugar syrup. When ready to eat, thaw completely, then warm in the oven for 5-7 minutes at 160°C and brush with freshly made syrup.

Can I use different dried fruits?
Definitely! Try chopped dried apricots, cranberries, or even a handful of chocolate chips for a modern twist.

How long do these keep?
Store in an airtight container at room temperature for up to 3 days. For more extended storage, freeze for up to 3 months.

Check out the cross mixture even if you don’t make these buns.  I see a lot around that are just awful to eat, and I think making the whole hot cross bun delicious is essential. 😉

Hot Cross Buns – Patisserie Recipe

4.91 from 10 votes

5 stars tells us you love the recipe

becs-table.com.au

I learnt this recipe for hot cross buns when training as a Pastry Chef. The original recipe had a few ingredients that couldn't be purchased from our everyday supermarkets, but I've found substitutes that make them nearly the same as the originals, and the results are worth the effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Difficulty Easy

Course Afternoon Tea, Easter, Morning Tea

Cuisine British

Servings 14

Method Thermomix

Cook ModePrevent your screen going blank

Share with Email

Equipment

• 1 Thermomix

Ingredients

  

1x2x3x

For the buns

• 500 g Baker’s flour
• 40 g Compressed yeast or 15 g of Instant yeast or 20 g Active dry
• 5 g salt
• 50 g Sugar
• 5 g bread improver available from the supermarket these days. Yes, use it if you want soft, fluffy, hot cross buns. 🙂
• 30 g Coconut oil or olive oil
• 15 g milk powder
• 50 g egg 1 large egg
• 1/2 tsp nutmeg ground
• 1/2 tsp allspice ground
• 1/2 tsp clove ground
• 2 tsp cinnamon ground
• 250 g water warm tap water
• 50 g currants
• 100 g sultanas
• 30 g mixed peel it’s ok this is optional
• 1 Orange Zest Grated (no pith) and this is optional too
• 1 tsp bakers flour

Bun wash

• 50 % icing sugar
• 100 % hot water

Cross paste

• 30 g cornflour cornstarch
• 1 tsp Castor sugar
• 2 Tbsp Plain flour
• 2 Tbsp water +/-

Instructions

 

Want this as a Thermomix® guided recipe?

• Click here to send the recipe to Cookidoo. After clicking the link, log in to Cookidoo and select "Make today", pop it into your calendar or "Save" the recipe. We also have video instructions for adding this recipe to Cookidoo,

For the Buns

• Place a large bowl on top of the Thermomix then weigh the fruit into it. Rinse the fruit then set aside to drain in a colander.
• Place a small jug on top of the Thermomix. Weigh in the egg, spices and the 250 g warm water from the tap. Mix well with a fork to combine
• Weigh all the dry ingredients (including the dried yeast or crumbled fresh yeast) into the TM bowl, with the MC in place mix for 3 seconds/speed 6
• Weigh in the coconut oil and add the egg mix that’s set aside from earlier and mix for 10 seconds/speed 5
• The consistency at this stage should be a little sticky but holding together. Once you start to knead the dough, it will come together better as the gluten absorbs the liquid. You can make adjustments at this stage if you need to. 1 tsp of water or flour at a time.
• Set the Thermomix for 4.5 minutes/knead
• While the TM is kneading the dough. Add 1 tsp of flour to the drained fruit and mix to combine. Once the kneading is complete, add the mixed fruit to the mixing bowl and set to 20 seconds/knead function.
• Either leave in the TM bowl with the MC in place or remove to a bowl with a lid or cling film and set aside in a warm place for 1 hour. If you leave it in the TM bowl, the MC should have popped out when it's ready for the next stage.
• Dust the bench with a little flour, remove the dough from the bowl and knock back (flatten the dough and bring it together into a ball) and scale up to 60 gm balls. Ball them up and place them in a straight line in a baking tray. Then place back in a warm place with a cover over the top and leave to proof until doubled in size.
• Make up the cross paste while the dough is proofing. Mix all ingredients together until a smooth paste forms.
• Once the buns have doubled in size, you can either leave them as they are or give them a light egg wash then pipe on the crosses
• Bake at 200°C until deep golden brown
• Remove from oven and glaze with bun wash while still warm

For the Cross Paste

• Mix all ingredients into a small bowl adding enough water until a thick paste forms. When mixing the texture should be loose enough to gently move around like lava but not runny.
• Pipe on top of buns just before baking.

For the Glaze Syrup

• Place a saucepan on the stove and stir until a rolling boil and the sugar has melted. Stop stirring remove from the heat and allow to cool. Apply to buns while they're still hot straight from the oven.

Notes

Bec’s Tips

I like to make these up into 60 gm balls, although if you want large buns use 80 gm balls.

Want to know more?

I have another Hot Cross Bun recipe if you’re short on time. We developed the recipe for Hot Cross Buns in 1 hour. It’s quick, and uses ingredients found in most home pantries.

Or, maybe you’d like to know more about Bake Club Online?