How to Make Extremely Soft and Squishy Hot Cross Buns

Hot cross buns are an Easter Classic here in the UK. They are so popular that they’re being sold two months ahead of time. Sweet buns filled with plump raisins and candied citrus peel, flavoured with mixed spice – no wonder they’re so beloved.

Mixed Spice is a powdered spice mix which contains cinnamon, nutmeg, coriander, caraway, ginger, and cloves. Candied peel is a mix of lemon and orange peel that is cooked in sugar syrup. Both ingredients are commonly sold in supermarkets here in the UK.

I’ve posted a couple versions of this recipe over the years. Now I’ve decided to adapt it to my current no-knead baking style. And to make them extra soft and moist I decided to use the scalding method. It resulted in an extremely soft and squishy bun that will stay softer for longer.

This recipe is a combination of my previous hot cross loaf recipe, my latest slider recipe, and the topping paste is from my cocktail bun recipe. These are my ultimate hot cross buns. Forget the other ones.

Watch the video down below for detailed instructions.

Ingredients

For the scald –

60g (2.1oz) white bread flour

6g (0.21oz) salt

30g (1oz) sugar

9g (0.32oz) mixed spice

210g (7.4oz) boiling water

30g (1oz) butter

70g (2.45oz) raisins

40g (1.4oz) candied peel

For the main dough –

5g (0.17oz) instant dry yeast or 6g (0.21oz) active dry yeast or 15g (0.53oz) fresh yeast

240g (8.45oz) white bread flour

For the decorative paste –

40g (1.4oz) butter

25g (0.9oz) flour

15g (0.53oz) icing sugar

For the sugar syrup –

30g (1oz) sugar

30g (1oz) water

Mix the two ingredients in a small pan and bring up to a boil just before the buns come out the oven.

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the decorative paste. Combine the flour, icing sugar, and butter in a small bowl. Mix until smooth. Transfer to a piping bag and leave on the side for later.
2. Make the scald. Combine the flour, salt, sugar, and mixed spice. Pour the boiling water over the ingredients and then mix together. Add the butter, raisins, and mixed peel. Mix until combined. Cover and leave to cool down.
3. Make the dough. Add the yeast to the scald, mix it in. Add the flour and mix to a dough. *Desired dough temperature around 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
4. Cover and ferment for 1 hour.
5. Fold.
6. Ferment for 1 hour.
7. Divide the dough 12 equal pieces and shape into balls. Cover and leave to rest for 15 minutes.
8. Shape again and place on a non-stick paper lined baking tray. Brush the sides of the buns with butter to prevent them from sticking together.
9. Cover and proof for 1.5 hours.
10. Pipe on the paste and mist the buns with water.
11. Bake at 170C (340F) fan on or 190C (375F) fan off for 25 minutes.
12. Glaze the buns with the hot sugar syrup as soon as they come out the oven.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.