Hot Cross Buns

Happy Ester!  During this lockdown period eggs are limited.  So, I have been trying to minimise use of eggs in my baking where possible.  I tried to make Hot Cross Buns using the Yudane method and without eggs added except for a little bit of egg-wash.  This bread is very soft and delicious even without syrup glazing.  The traditional Hot Cross Buns usually has a syrup glazing but as usual, I try to make everything with less sugar.

If you are curios about Yudane Method and wish to understand more, please click here Yudane vs Tangzhong Method.

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Hot Cross Buns Recipe - Yudane Method

Yields: 16 buns


Yudane Dough:
80g bread flour
80g boiling water

Bun Dough:
310g bread flour (I used Japanese high gluten flour)
1 3/4 tsp (5.5g) instant yeast
40g sugar (I used organic brown sugar)
1 1/4 tsp sea salt
1/2 tsp ground cinnamon (please add more if you prefer strong cinnamon taste)
180g full cream milk
35g salted butter, room temperature
75g raisins, rinsed with hot water and drained
Zest of 1 orange

Egg Wash:
1 egg + 1 tbsp milk or cream (I used milk)

Flour Paste for The Cross:
40g plain flour
45g water

9" square pan, lined with parchment paper
Pipping bag
Round tip noozle no. 4


Yudane Dough:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  I prepared mine the night before.
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Bun Dough:
  1. Put all ingredients together with yudane dough (except butter) into the bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes at medium speed (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading at medium speed for another 12 - 15 minutes until the dough comes together and reach window pane stage.  
  2. Add in rinsed raisins and continue kneading for about less than a minute.  Transfer dough to a counter top and knead with hand for about 2 - 3 minutes or until the raisins evenly mix in the dough. 
  3. Leave the dough in the same bowl and cover with kitchen towel or plastic. Let it rise in a warm place for 45 - 60 minutes or until doubled in size.
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 16 equal portions, about 51g each portion. Roll each portion into a ball.  After finishing shaping all the dough, place buns 4X4 in a prepared baking pan.
  5. Let it proof for another 25 - 30 minutes or until doubled in size.
Egg Wash:
  1. Whisk egg with milk or cream.  Set aside.
Flour Paste for The Cross:
  1. Whisk flour and water together until become a thick pipeable paste.  Please adjust accordingly by adding more flour or water until you get the right consistency.  Transfer the paste to a pipping bag fitted with round tip no. 2.  Set aside.  If you do not have a piping bag or a round tip, just used a clean plastic bag and snip the tip/corner off.
  1. Preheat oven at 180C for 10 minutes.
  2. Once buns doubled in size, brush with egg wash. Pipe a cross on each bun with the prepared paste.
  3. Bake in preheated oven for 20 - 25 minutes, or until golden brown.
  4. Remove buns from oven. Immediately rub some cold butter on the buns if you wish.  Transfer the buns onto a cooling rack.

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