How to Make the World's Best Hot Cross Buns

Every Lenten season, Annika Panikker and her mother have their own little in-house competition: who will find the best hot cross buns in the city? But then, Annika began making her own, and there was no looking back from there.

If there is such a thing as a hot cross bun connoisseur, then my mum and I definitely top the list. Growing up in the predominantly Catholic neighbourhood of Orlem Malad, in Mumbai, meant that every year, at the end of the Lenten season, we had access to unlimited hot cross buns from multiple bakeries. So, we had a little family competition at home: ‘Who has the best hot cross buns?’ We have a scoring system, complete with paper, pen, and a proper coffee set up with butter and jam. Then we go out and buy at least a dozen hot cross buns from the winning bakery.

Years later, having tasted an enormous variety over the years, I can say without a doubt, my homemade hot cross buns are the World’s Best. I don’t use that title lightly. Not to brag, but mine are made without fancy equipment or ingredients, and still yield the fluffiest, most buttery, golden, sticky buns that are perfect, warm or fridge-cold.

Hot cross buns signify Good Friday, the end of the Lenten season and the imminent arrival of Easter. It dates back to the 12th century where an English monk decorated freshly baked bread with crosses to mark the occasion, and the recipe has developed since, with the addition of spices and fruits. Today, you can find them in a variety of flavors and fillings too.

Here are my pro-tips for making the World’s Best Hot Cross Buns at home:

• Always allow the yeast to bloom; this not only ensures your yeast has not expired but also hydrates and dissolves in the liquid better

• Proof the dough until doubled in volume. The time taken for this step will depend on how cold or warm your kitchen is

• Use oil instead of flour to help shape the dough, if it is too sticky

• Do not over-bake the buns, as they will dry out and lose their fluffy texture

• Brush them with warm honey or apricot jam immediately after baking

Mum and I still hold these competitions every year, but we have stopped buying a dozen from the winning bakery anymore. I simply make this recipe, instead.

RECIPE FOR THE WORLD’S BEST HOT CROSS BUNS

Ingredients

For the Buns
380 g warm milk
14 g yeast
60 g castor sugar
600 g flour
80 g butter (cold)
140 g dried fruit hydrated
1 egg
1 tsp cinnamon powder
1/2 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp salt

For the Crosses
50 g flour
50 g water

Optional
1 egg (beaten)
3 tbsp honey (for brushing)

Method
Re-hydrate your dry fruits in a little warm water for a few minutes until plump.
Start by blooming the yeast in a small bowl with warm milk and sugar. Stir and set aside for 10 minutes, until frothy.
In a large mixing bowl, add flour and butter. Rub them together until they resemble bread crumbs. Add the softened dry fruits into the bowl with salt, spices and distribute evenly. Add the egg and milk yeast mixture. Mix everything together until combined, and no dry pockets remain. The dough will be sticky, and that’s perfect. Clean your hands using the scraper and add olive oil onto your hands and the dough.
Using the scraper, bring the dough together and briefly shape with your hands. Place the dough into the oiled bowl, cover and leave to rise for over an hour until doubled in volume.
After the dough has risen, remove the covering and oil your hands well before knocking the dough back. Transfer to a clean work surface and bang the dough onto the surface multiple times until it is smooth and not sticky. As and when required, add more oil to your hands or to the surface, to prevent it from sticking.
At this time, preheat the oven to 180℃ and line a baking tray with baking paper. Portion the dough into 10 large pieces or 20 smaller pieces, roll the dough into balls and transfer to the lined baking tray. Cover and leave to rise for 15-20 mins until they are bigger.
To make the mixture for the crosses, mix the flour and water together until combined, transfer to a piping bag.
Once the buns have risen, brush them generously with a beaten egg and pipe them with the cross mixture. Bake for 25-28 mins. They will be done when they are golden and risen. They will also have a hollow sound if you tap them. They will have a crust while they are hot, and as they cool down it will get soft.
Brush them with honey when they come out of the oven, and let them cool down a little before serving.

Annika Panikker is a chef turned global food content creator in the food industry.

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