Sep 11, 2021

Hot Cross Buns (Page 2 of 2)

First Rising: (1-1/2 hours)

Place the dough in a greased bowl, cover with plastic wrap, and let stand at room temperature while it rises to double in bulk, about 1-1/2 hours.

(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by approximately half.)

Refrigeration: (Overnight)

Punch down the dough. Cover and store in the refrigerator overnight.

On the following day, remove the bowl from the refrigerator and allow to stand for about 1 hour at room temperature.

Kneading: (10 mins./45 secs.)

Turn the dough onto a floured work surface and knead for 10 minutes until the dough is smooth and elastic.

If using a food processor, return the dough to the work bowl and knead for 45 seconds.

Shaping: (15 mins.)

Divide the dough into equal parts in successive steps – 2, then 4, then 8, then 16, then 32 – and shape into balls. Place the balls about 1″ apart on the baking sheet.

Second Rising: (1 hour)

Brush the balls with melted butter, cover with wax or parchment paper, and put aside to rise until double in volume, 1 hour.


Preheat the oven to 375°F (190°C) 20 minutes before baking.

Baking: (25 mins.)

Remove the paper covering the balls. With a razor or scissors, cut a cross on the top of each bun. Brush with the egg-water wash.

Place in the oven until nicely browned, about 25 minutes. If oven space is limited, several batches may be baked.

(If using a convection oven, reduce heat 50°F (30°C)).

Final Step:

Remove the buns from the oven. Place on wire racks. When cool, form a cross in the cuts on each bun with fairly firm confectioners’ icing.

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Written by Ginger Cook