Fluffy Hot Buns (Print Version)
# Ingredients:
→ Buns
01 -
1/4 cup extra bread flour
02 -
1 egg, room temperature
03 -
3.5 tbsp unsalted butter, melted
04 -
Zest of 1-2 oranges
05 -
1 1/2 cups sultanas
06 -
1/2 tsp salt
07 -
2 tsp All Spice
08 -
2 tsp cinnamon powder
09 -
4 1/4 cups bread flour
10 -
1 1/2 cups warm milk
11 -
1/2 cup caster sugar
12 -
3 tsp instant yeast
→ Crosses
13 -
5 tbsp water
14 -
1/2 cup flour
→ Glaze
15 -
2 tsp water
16 -
1 tbsp apricot jam
# Instructions:
01 -
Toss the flour, sugar, salt, yeast, cinnamon, and All Spice into a large bowl. Just give a quick mix using the dough hook attachment on a stand mixer.
02 -
Pour in the butter, milk, egg, zest, and sultanas. Let the mixer run for 5 minutes on speed 2, then crank it to 4 and mix until the dough gets all smooth. Add that extra flour if it’s sticky.
03 -
Wrap the bowl with cling film, find a cozy warm spot, and wait for the dough to puff up to double its size—it’ll take 30 minutes to 1.5 hours.
04 -
Smack the dough down, then roll it into a log. Slice into 12 even bits, roll them into neat balls, and arrange them snugly in a 3x4 grid on a tray lined with baking paper.
05 -
Cover the buns with cling wrap (a tiny bit of oil on the wrap helps!). Leave them in a warm place so they swell up about 75% more—it’ll take 30-45 minutes.
06 -
Whisk together the flour and water until it’s thick and pasty. After peeling off the wrap, pipe lines on the buns to form crosses.
07 -
Pop the tray in a 350°F oven for about 22 minutes until the buns get that dark golden color. Zap the jam and water for 30 seconds in the microwave, then brush it onto the buns while they’re still warm.
# Notes:
01 -
Make sure your yeast is perky—test by mixing with sugar and water, and wait for bubbles.
02 -
Can’t find All Spice? Swap it with 1 tsp cinnamon and 1/2 tsp each of cloves and nutmeg.
03 -
They’re best on day one, but a 15-second microwave zap works wonders the next day.