Best Soft Fluffy Hot Cross Bun Recipe (with sourdough)

THE BEST Soft Fluffy Hot Cross Bun recipe (with sourdough) with make ahead option for baked-fresh buns on Good Friday (without a 4am start).

I you like to start the day with baked deliciousness then you might also like our: Super Simple Cinnamon Buns, Blueberry Brioche Breakfast Buns or our White Chocolate and Raspberry Healthy Breakfast Muffins.

It has been my mission for years to make classic hot cross buns at home that rival the ones from the bakery and I have finally done it. 

These really are THE BEST soft fluffy hot cross buns and the recipe is simple and reasonably quick to make. 

I've also got a method to share with you so you can have freshly baked buns for breakfast on Good Friday without having to get up at 4am to make them. 

The kids say these are as soft and fluffy as the bakery ones. Mission accomplished!

Why Make The Best Soft Fluffy Hot Cross Bun Recipe

I know there are endless recipes out there but here's why you should choose this one:

1. Simplicity - there are no special techniques involved. It's just a really simple straight forward recipe with very little hands on time. 
2. Fluffiness - these will rival any store-made buns in fluffiness.
3. Flavour - just like the flavour of bakery buns.
4. Versatility - you can add whatever dried fruit you like if you're not a sultana fan (or even chocolate chips). 
5. Freshness - we've included a method to prepare them ahead of time so you can have fresh-from-the-oven buns on Good Friday without having to get up at 4am.
6. Taste - I know we mentioned flavour but, the addition of the sourdough starter in these to me takes away that slightly yeasty flavour you can get from homemade yeasted baked goods. It's ok to leave it out though if you don't have sourdough (or you can grab some here). 

Recipe Ingredients

To make this homemade hot cross buns recipe, you'll need very similar ingredients to making dinner rolls (just with added flavour). 

BUNS

• Bakers yeast - aka instant yeast not fresh yeast.
• Caster sugar - also called superfine sugar. Rapadura (unrefined sugar) sugar or brown sugar can also be used. 
• Warm milk - whole milk or full-fat milk is preferred over low fat milk. Milk will need to be heated to 37 degrees C.
• Bakers flour - also called bread flour. You could use all purpose flour or plain flour but bakers will give the best results. 
• Spices
• Butter - unsalted butter is preferred but you can also use salted - the real stuff that comes wrapped in foil.
• Egg - at room temperature
• Dried fruit - we used sultanas. Feel free to use any combination of dried fruit or make them fruit free.
• Sourdough starter - this is optional but I find cuts the 'yeasty' taste of the finished bun and can make them more digestible for people with gluten intolerances. Don't have sourdough start? You can get it here.  

FLOUR PASTE

• Plain flour​ - or Bakers flour
• Caster sugar - or whatever type of sugar you have on hand. Just not coconut sugar as it has a different flavour.
• Water - freshly boiled.

GLAZE

• Caster sugar​ - or any other type of sugar (again avoid coconut sugar as it has a flavour)
• Gelatine - see below for vegetarian options or just alternatives if you don't have gelatine. Don't leave it out if you want your buns to be nice and sticky and glossy. 
• Water - preferably filtered. 

Flavour Options

If sultanas aren't your thing, you can use orange zest (or add it for extra flavour) and or dried fruit of your choice. 

You could also use chocolate chips & sub out a few tablespoons of flour for cocoa powder. This is my favourite way to enjoy hot cross buns. I add a bit of cocoa to the cross paste too.

If you prefer fruit free hot cross buns (like me) you can just leave the additions out all together. I'd probably add a little extra spice for flavour. 

Glaze Options

• Instead of the gelatine glaze you can brush the tops with apricot jam thinned out with a little bit of hot water.
• Orange juice can be used as a glaze.
• Instead of a glaze you can use an egg wash over the buns prior to baking. It will make them shiny but they wont' have that sweet sticky feel. 

How To Make The Best Soft Fluffy Hot Cross Bun Recipe

Step 1 - Don't skip this step where you let the active dry yeast activate in the warm milk. 

Combine the yeast, sugar and milk in a small bowl or jug.

Step 2 - Stand in a warm place for about 10 minutes.

If your yeast mixture doesn't froth up after 10 minutes, it may be stale.

Step 3 - In the bowl of a stand mixer, combine the dry ingredients - flour, cinnamon, mixed spice & salt - with the butter. 

Step 4 - Use the beater attachment to mix it until it resembles damp sand. 

If using a large mixing bowl instead of a stand mixer, use your fingers to rub the butter through. 

Step 5 - Stir in the yeast mixture, sourdough starter, egg and sultanas then use the dough hook to knead on low speed until the dough is smooth and elastic. 

I like to do the earlobe test - pinch a small amount of hot cross bun dough between your thumb and index finger and if it feels soft like an earlobe and doesn't stick to your fingers, it's ready. 

​If it is just a little sticky still, more kneading should fix it. If it is a really sticky dough then add extra flour just a few tablespoons at a time and knead them through until it is no longer sticky. 

Step 6 - Place the smooth ball of soft dough in a greased bowl (so it doesn't stick to the sides of the bowl) and cover with plastic wrap and leave to double in size at room temperature. 

While the dough is rising prepare the tin. My preference is to use two square tins. 

Line them with baking paper. 

Step 7 - Your dough is ready for the next step when it has doubled in size.

Step 8 - Turn the dough out onto a lightly floured surface and gently knead the dough until smooth. 

Step 9 - Divide the hot cross bun dough ball into 16 pieces. 

Step 10 - I cut it in 4 wedges, roughly shape each into a ball and cut them into 4 equal pieces. 

Step 11 & 12 - Roll each wedge into a ball pinching it underneath to make the top smooth. 

Step 13 - Place the dough balls in the prepared tin just touching each other and cover the pan with plastic wrap and leave to almost double in size again. 

If you are going to bake the hot cross buns the next day, after shaping them & putting them in the tin, put the whole covered baking pan into the fridge. 

Step 14 - Make the flour paste (sometimes called water paste) to make the crosses on top of the buns. 

Step 15 - Combine the flour and water (warm water makes it a little easier to stir) until it forms a smooth, thick paste.

Step 16 - Put into a piping bag. 

Step 17 - You can put a round piping tip in your bag or just snip the end of it. 

Step 18 - Just make sure you don't snip too much off or your crosses will be too fat.

Step 19 - Pipe a white cross on top of the bun. You can just go all the way across the buns in a row rather than doing each one individually. 

Step 20 - Bake for 20 minutes in a preheated oven (200C fan-forced) or until the buns are golden brown on top. 

Step 21 - To make the glaze, pour all the ingredients into a cup.

Step 22 - Mix until the sugar and gelatine have dissolved. I sometimes give it a quick zap in the microwave if it's not dissolving.

Alternatively you can make the glaze by heating the water, sugar and gelatine in a small saucepan over medium heat then . 

​Step 23 - Transfer the buns to a wire rack (try and keep them all attached to each other). 

Step 24 - Brush the glaze over the top of the buns while they're hot and leave to cool.

Best served fresh but can be kept in an airtight container. 

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