Milk Bread Hot Cross Buns

Thanks to the tangzhong method, these delicious Milk Bread Hot Cross Buns are super soft and fluffy! The dough is full of raisins, perfectly spiced, and smells amazing.

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Oh, hello! Happy almost Easter!
Are you baking this weekend? Well for me, it’s not Easter without Hot Cross Buns! I’ve been baking these buns for years, and I’m so excited to share this recipe with y’all today!
I think you should bake these buns tomorrow or maybe tonight, and serve these Milk Bread Hot Cross Buns with salted butter tomorrow morning.

WHAT IS THE TANGZHONG METHOD?

The tangzhong method is an Asian technique for making yeast-leavened baked goods. The method consists of pre-cooking part of the milk and flour until it thickens and forms a smooth thick paste. This method is used to improve the crumb texture and makes an incredibly fluffy bread that stays soft a lot longer than other bread does. Bye-bye stale bread!

WHY YOU’LL LOVE THESE MILK BREAD HOT CROSS BUNS

1. Super soft and fluffy.
2. Perfectly spiced and fragrant.
3. Way better than the standard ones you buy from the grocery.
4. Can be made or prepared ahead of time.
5. Everyone will love these buns.

INGREDIENTS NEEDED

• Bread flour – Yes you need bread flour. Don’t use all-purpose flour, it will not work.
• Milk – I use whole (full fat) milk, but I’ve also successfully used low-fat milk.
• Instant yeast – Can I use active dry? Yes, you can substitute instant yeast for active dry yeast.
• Egg – You’ll need a large egg.
• Spices – I use cinnamon and allspice. If you love stronger flavor, you can add more spices to your dough. Extra 1/4 teaspoon nutmeg and 1/4 teaspoon cardamom are still acceptable.
• Salt – To balance the sweets and spices.
• Butter – Make sure the butter is soft, at room temperature.
• Brown sugar – Light or dark, both work perfectly.
• Raisins – I love raisins, but you can use your favorite dried fruits. Cranberries, cherries, and prunes are also great.
• Fresh orange zest – to make the buns more fragrant and delicious.

THINGS YOU’LL NEED TO MAKE THIS SOFT AND FLUFFY HOT CROSS BUNS

• Stand mixer or a large mixing bowl
• Small saucepan
• Scraper
• Small bowl
• Small whisk or just fork
• Parchment paper
• 9×13-inch baking dish or two 8-inch square baking dish
• Piping bag

STEP-BY-STEP INSTRUCTIONS

To Make the Tangzhong:

Mix the Bread Flour and milk in a small saucepan over medium heat. Cook until the mixture thickens and forms a smooth thick paste, stirring constantly. Transfer to a small bowl, then directly cover the surface with plastic wrap to prevent a skin forming. Cool to room temperature.

To Make the Dough:

Combine instant yeast, brown sugar, and warm milk in the bowl of the mixer. Stir well and let it sit for about 10 minutes or until foamy.

Add all of the tangzhong, bread flour, egg, salt, spices, and orange zest into the mixer bowl, then fit the mixer with the dough hook attachment, and mix on medium-high speed for about 12 minutes until the dough is smooth and is clearing the sides of the bowl. It will look wet and sticky but don’t worry it will come together. Add the butter, one piece at a time, and mix on medium speed for another 3-5 minutes. If the dough is too sticky, you can add flour a teaspoon at a time.

Turn the dough out onto a lightly floured surface and lightly press it into a rectangle. Add the raisins and fold until the raisins are combined evenly. Give it a little knead, then shape the dough into a ball and place it into a lightly buttered bowl. Cover the dough with plastic wrap or a towel and leave it in a warm spot to rise for about 1,5 – 2 hours or until it doubled in size. If you want to make the dough a day before. Cover the dough with plastic wrap, let it rise slightly for about 30 minutes, then put it in the fridge overnight and continue the process in the morning.

Assemble and Bake the Buns:

Line 9×13 inch baking pan with parchment paper, and set aside. Turn the dough out onto a lightly floured surface, then divide it into 12 equal pieces. Shape each dough into a tight ball, then place it into the prepared baking pan. Cover the buns with plastic wrap or a towel and leave them in a warm spot until the buns are puffy. This takes about 1 hour. It’s done when you pressed it lightly with a finger, it leaves a small indentation that starts to spring back.

Preheat the oven to 350F and prepare the cross mixture by combining the flour and water. Whisk until smooth, then transfer to a piping bag. Snip off a small piece at the corner, then pipe crosses onto the tops of the buns. Horizontal line and vertical line.

Bake the buns for about 30 minutes or until they turn golden brown. While the buns are in the oven, make the sugar syrup. In a small saucepan, combine water and sugar. Bring to a boil and stir until all sugar has dissolved about 1-2 minutes. Brush the buns with the syrup as soon as they come out of the oven. Leave the buns to cool slightly then serve them warm and enjoy!

HOW TO STORE LEFTOVERS

You can store these hot cross buns in an airtight container at room temperature. It can last up to 3 days.

♥ ♥ ♥
If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!