Hot Cross Buns (Tangzhong Method)

Easter is just coming around the corner. Due to my recent addiction to making tangzhong breads, I tried to turn this traditional hot cross bun recipe into a Tangzhong version.

I can make as many hot cross buns ahead, so that I don’t need to get up from bed very early on the Easter morning, because the Tangzhong buns can be kept soft for more days.

If you are a big fan of spicy flavoured breads, please adjust the amount of the mixed spice, and add extra hint of cinnamon powder if you like.

Hot Cross Buns (Tangzhong Method) Recipe

(Printable recipe)
By Christine’s Recipes
Prep time: 15 mins
Cook time: 3 hrs
Yield: 12 buns

Ingredients:

• 350 gm bread flour
• 35 gm sugar
• 5 gm salt
• 56 gm whisked egg, plus extra for egg wash
• 7 gm milk powder, optional
• 125 ml milk
• 120 gm Tangzhong (refer to this recipe for making tanzhong, use half of the amount for this recipe)
• 5 to 6 gm dried instant yeast
• 30 gm butter, softened at room temperature
• 100 gm raisins
• 1/2 tsp mixed spice, or to taste

Flour paste:

• 4 Tbsp plain flour
• 2 to 2 1/2 Tbsp water

Method :

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, mixed spice, bread flour, yeast). (Remark: I used to make a small well in the bread flour, then add the yeast into it.)
2. Select the “dough” mode (please refer to the manual of your breadmaker and select the kneading dough program). When all ingredients come together, add in the butter. Knead until the dough becomes elastic. (Note: my breadmaker has an alert function to remind me of adding fruits or nuts. If your breadmaker doesn’t have any function like this, just put in the raisins 5 to 8 minutes before ending the kneading process.) Then let the dough complete the 1st round of proofing in the machine, about 40 minutes, until doubled in size.
3. Line a baking tray with baking paper.
4. Transfer the dough onto a clean floured surface. Deflate and divide into 12 equal portions. Knead each into a ball shape and place on the baking paper, at least 1cm apart. Cover with a cling wrap, let rest in a warm place for about 30 minutes, or until doubled in size.
5. Preheat oven to 190C/375F.
6. To prepare flour paste: Combine 4 tablespoons of plain flour with 2 tablespoons of water. Stir to a smooth paste, then gradually add a little bit of water at a time if it’s too thick. Spoon into a piping bag and cut away the tip, or fitted with a fine nozzle.
7. Brush whisked egg on the surface of buns. Pipe flour paste over tops to form crosses. Bake for 12 to 14 minutes, or until golden.

Other tangzhong bread recipes:

• Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong)
• Japanese Style Coconut Custard Buns
• Hong Kong Style Sausage Rolls
• Apple Custard Buns
• Japanese Green Tea Bread with Red Bean Fillings
• Nutella Cream Horns
• Hokkaido Milk Toast (Japanese style)
• Pai Bao (排包 Hong Kong Sweet Buns)
• Braided Raisin Walnut Bread (Tangzhong Method) 
• Pineapple Buns (For Pig Pig’s Corner) 
• Tangzhong Wholemeal Loaf