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Australia, Oceania · Hot Cross Buns

Tangzhong Hot Cross Buns with Tea-Soaked Fruit

Bakery-quality buns: a cooked milk roux keeps them cloud-soft for days, the fruit is plumped in black tea, and a spiced syrup gives a sticky shine.

ServingsServes 2
Total cooking time1 h
First rise 60 min + second rise 40 to 45 min+ 1 h 45 min
DifficultyHard
About servingsAs in the basic recipe, yeast dough made with less than 250 g of flour does not rise evenly, so 6 buns are baked for both 1 and 2 servings (1 serving = 2 buns). Leftovers freeze well for 2 weeks.

Method

  1. Put the raisins and orange zest in a bowl, pour over the hot tea and leave for 30 minutes. Just before using, drain well and pat dry with kitchen paper. Plump fruit stays juicy and does not steal moisture from the dough.

    Add in this stepRaisins (or a mix with currants) 80 gOrange (for zest) 1Hot strong black tea 100 ml

  2. Make the tangzhong: whisk the tangzhong flour into the tangzhong milk in a 14 cm small saucepan until there are no lumps, then cook over medium-low heat, whisking constantly, for , until it becomes a thick paste like pudding and the whisk leaves trails. Scrape into a bowl, press cling film onto the surface and cool until just warm.

    Add in this stepStrong bread flour (for the tangzhong) 20 gMilk (for the tangzhong) 100 ml

    medium-low heat

  3. Warm the dough milk to about 35°C, stir in the yeast and 1 tsp of the sugar and leave for 5 minutes until foamy. Add the cooled tangzhong, flour, remaining sugar, salt, mixed spice, cinnamon and egg and knead for . Add the soft butter a little at a time and knead for another , until the dough is smooth, slightly tacky and stretches into a thin, see-through film. Do not add extra flour: that stickiness is what makes the buns soft. Finally knead in the drained fruit.

    Add in this stepMilk (for the dough, warmed to about 35°C) 60 mlInstant dried yeast 5 gSugar 35 gStrong bread flour (for the dough) 230 gSalt ¾ tspMixed spice 1½ tspGround cinnamon ½ tspEgg (room temperature) 1Butter (softened) 30 g

  4. Shape the dough into a ball, cover and leave in a warm place (about 27°C) for about 60 minutes, until doubled in size.

  5. Knock back the dough, weigh it and divide into 6 equal pieces. Shape each into a tight, smooth ball by tucking the edges underneath and rolling it under a cupped hand on the bench (about ).

  6. Line a 20x20 cm baking tin with baking paper and set the balls in it 1 cm apart. Cover and leave to rise for 40 to 45 minutes, until puffy and touching; meanwhile preheat the oven to 190°C. Mix the cross flour and water into a thick, smooth paste, put it in a piping bag and pipe one continuous line along each row, then across the other way.

    Add in this stepPlain flour (for the crosses) 35 gWater (for the crosses) 30 ml

  7. Bake in the oven for , until deep golden brown. If you have a thermometer, the centre should read 90°C. If the tops colour too fast, cover them loosely with foil for the last 5 minutes.

    oven

  8. While they bake, put the glaze sugar, water and cinnamon in a small pan, bring to the boil over medium heat and simmer for , until slightly syrupy. Brush generously over the buns as soon as they come out of the oven, then once more 5 minutes later for a sticky shine.

    Add in this stepSugar (for the glaze) 30 gWater (for the glaze) 30 mlGround cinnamon (for the glaze) 1 pinch

    medium heat

Cook's tip

Baking the buns touching each other in a tin makes them rise taller with soft, pull-apart sides. Tangzhong buns stay soft for 2 to 3 days in an airtight container. Earl Grey tea gives the fruit a lovely bergamot note.

Cooking it at camp

Bake them at home: tangzhong buns are ideal for travelling because they stay soft. At the campsite, split them, butter the cut sides and toast them in a frying pan over low heat on the burner or on the grill until crisp, about 2 minutes.