Soft Hot Buns (Print Version)

# Ingredients:

→ Dough Mix

01 - 1 tablespoon ground cinnamon
02 - 1 teaspoon of vanilla essence
03 - 4 teaspoons of dried active yeast
04 - 1 egg, large size
05 - ½ cup plus 1 tablespoon of brown sugar, light variety
06 - ½ cup of lukewarm water
07 - 4 cups of plain or bread flour
08 - 1 tablespoon of mixed spices or pumpkin spice
09 - ½ cup of warmed milk
10 - ⅓ cup (75g) melted butter
11 - 1 cup of mixed dried fruits or sultanas
12 - 1 teaspoon of salt

→ Cross Mixture

13 - ¼ cup of plain flour
14 - 2 tablespoons of water

→ Glazing

15 - 1 tablespoon of water
16 - 1 tablespoon of maple syrup

# Instructions:

01 - In a large mixing bowl (or the bowl of your stand mixer), stir ½ cup of warm water, ½ cup of warm milk, 4 teaspoons of yeast, and 1 tablespoon of brown sugar together. Wait around 2 minutes till you see frothy bubbles forming. Keep the mixture warm, around 110°F—don’t let it get too hot, or the yeast will die. Once bubbly, stir it gently and add 2 cups of flour. Mix well, cover up the bowl, and let it rest for half an hour. This makes your starter.
02 - While you wait, whisk together the melted butter and remaining brown sugar in another bowl. Stir until it becomes smooth, then beat in the egg. Add the vanilla extract, salt, cinnamon, mixed spice, and your choice of dried fruits (sultanas, cranberries, or others). Stir until everything is well mixed—this creates the flavorful base for your dough.
03 - Once the starter is ready, grab the spiced mixture and mix it into the yeast base. Slowly work in the rest of the flour to form a dough. If it’s sticking to your hands or the surface, sprinkle in more flour. If it’s too dry, lightly splash a bit of water. On a floured countertop, knead the dough for about 10 minutes by hand (or 5-7 minutes using a stand mixer). Use the heel of your hand to press, fold, and turn it repeatedly until the dough has a smooth and elastic feel.
04 - Cut the dough into four portions, then divide each into three—making 12 pieces. Roll each piece into a ball by folding the edges to the bottom and pinching them closed. Place the balls onto a greased baking tray with a bit of space between each one. Cover the tray with a clean towel or plastic wrap, and let it rise in a warm spot for roughly 30 minutes to an hour, until the buns double in size.
05 - Before baking, whip up the paste for the crosses. Mix the flour and water until it’s smooth and thick, then transfer it to a sandwich or piping bag (cutting a small corner for piping). Preheat the oven to 425°F (220°C) about 20 minutes beforehand. Pipe the paste onto the buns in straight lines across and down the middle of each row to form crosses. Slide them into the hot oven and bake for about 15-20 minutes, or until golden brown and fully cooked.
06 - As the buns bake, heat the water and maple syrup together in a small pot until they’re mixed. Once the buns are pulled from the oven, brush the warmed glaze generously over their tops while they’re still hot. It adds a sweet shine. Let them cool for a few minutes on a rack, but they’re best when eaten warm—add butter if desired!

# Notes:

01 - These fruity, spiced rolls are perfect for Easter or any day you want a cozy treat.
02 - Eat them right away, or keep them sealed in an airtight container for up to two days—or freeze for three months!
03 - Try swapping out the dried fruit for chocolate chunks, cranberries, or diced dried apricots for a twist.

Back