Classic Hot Cross Buns
Makes 12
  • 1⅔ cups (213 grams) raisins
  • ¾ cup (180 grams) warm apple juice (180°F/82°C to 185°F/85°C)
  • Hot Cross Buns Dough (recipe below)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) whole milk
  • 1 cup (125 grams) all-purpose flour
  • 6 tablespoons (90 grams) water
  • Golden Syrup (recipe below)
  1. In a large bowl, combine raisins and warm apple juice. Cover with plastic wrap, and let stand for 20 minutes. Strain, discarding excess liquid.
  2. Prepare Hot Cross Buns Dough as directed through Step 2. Stir in raisins, and continue as directed.
  3. Spray a 13x9-inch rimmed baking sheet with cooking spray. Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 12 pieces, and roll each piece into a ball. Place on prepared pan. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. In a small bowl, whisk together egg and milk. Brush tops of rolls with egg mixture.
  6. In a medium bowl, stir together flour and 6 tablespoons (90 grams) water, 2 tablespoons (30 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 piping tip, pipe paste over top of buns to form a cross over each.
  7. Bake until golden brown, 20 to 25 minutes. Brush warm rolls with Golden Syrup.
Recipe by Bake from Scratch at