Description
Delight in these homemade Brown Sugar Cranberry Hot Cross Buns featuring a soft, fluffy texture created with a tangzhong roux method. Infused with sweet brown sugar and tart dried cranberries, these traditional Easter buns are finished with a classic cross of flour paste and a golden egg wash for a perfect festive treat.
Ingredients
Scale
Dough Ingredients
- 400 grams Bread Flour
- 235 milliliters Milk (total)
- 125 milliliters Water
- 1 Egg
- 45 grams Brown Sugar
- 1 teaspoon Salt
- 1 1/2 teaspoons Instant Dry Yeast
- 3 tablespoons Butter
- 1/2 cup Dried Cranberries
Tangzhong Roux
- 50 grams Bread Flour
- 125 milliliters Milk
- 125 milliliters Water
Cross Topping
- Sugar (quantity not specified, approximately 2 teaspoons)
- Flour (approx. 2 tablespoons)
- Water (approx. 1-2 tablespoons)
Instructions
- Melt Butter: Gently melt 3 tablespoons of butter until fully liquid, set aside for later use.
- Prepare Tangzhong Roux: Mix 50 grams bread flour with 125 mL milk and 125 mL water until no lumps remain. Cook this mixture over low-medium heat while stirring constantly until it reaches 65°C (150°F), forming a thick paste known as tangzhong. This roux can be stored in the refrigerator for up to 3 days.
- Cool Tangzhong: Transfer the cooked roux to a bowl, cover the surface with cling wrap to prevent drying, and allow to cool.
- Combine Dough Ingredients in Bread Maker: Add 110 mL milk, 100 grams of cooled tangzhong roux, brown sugar, salt, remaining bread flour (350 g), and yeast into the bread machine according to its instructions.
- Start Dough Mode and Add Butter and Cranberries: When the dough starts to form, gradually add melted butter and dried cranberries to the bread machine. Continue until the dough cycle completes.
- Check Dough Readiness: Poke the dough; if it springs back slowly, it is ready. This indicates proper gluten development and fermentation.
- Shape Dough Balls: Turn dough onto a floured surface to release air, divide into 9 equal pieces, roll each flat, then fold like a dumpling to form smooth balls.
- Arrange and Proof: Line an 18cm x 18cm pan with baking paper, place dough balls close together in the pan. Cover with a towel or cling wrap to prevent drying and let rise for 1 to 1.5 hours until the buns touch each other.
- Preheat Oven: About 10 minutes before proving ends, preheat oven to 170°C (340°F).
- Prepare Cross Paste: Mix sugar, flour, and water until smooth and place the mixture in a piping bag.
- Decorate Buns: Brush risen buns with beaten egg, then pipe the flour mixture on top forming the traditional hot cross bun crosses.
- Bake: Bake in the preheated oven for 20 to 23 minutes until golden brown and cooked through.
- Cool: Remove from oven and let buns cool on a wire rack for 5 minutes before serving.
Notes
- Tangzhong roux can be prepared ahead and refrigerated for up to 3 days, enhancing the softness and shelf-life of the buns.
- Use bread flour for best gluten development and texture in the buns.
- Dried cranberries add a tart contrast to the sweet dough; substitute with raisins if preferred.
- Egg wash is essential to achieve a shiny, golden crust on the buns.
- Ensure the dough has proofed well before baking; under-proofed dough may result in dense buns.
- The cross paste can be adjusted in consistency by adding more water or flour for easier piping.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: Hot Cross Buns, Brown Sugar Buns, Cranberry Buns, Tangzhong Bread, Traditional Easter Bread, Homemade Buns
