How to Bake Perfect Hot Cross Buns: The Ultimate Recipe Guide

People go crazy year after year for these easter buns made at our restaurant which are real hot cross buns, not like the ones you find in supermarkets and are made with love and flavor, which is what Riverstone Kitchen - The Cooking School is all about.
Real hot cross buns should be full of fruit, lots of spice, and have a nice chewy texture while still being light. People go crazy over these buns made at our restaurant in New Zealand and come back year after year, with many asking for the recipe and in this video, I will be sharing the recipe so you can make these delicious buns in your own kitchen.
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I will show you my personal tips and tricks for making the perfect hot cross buns, how to expertly mix and knead the dough and will share fascinating anecdotes about the history and significance of hot cross buns.
Enjoy this Riverstone Kitchen - The Cooking School's baking masterclass with chef Bevan Smith, it is a must-watch for anyone looking to take their hot cross bun game to the next level.
Perfect Hot Cross Buns Recipe:
1kg plain flour
3tsp yeast
3 tsp salt
650g tepid water
3/4 cup mixed peel
1 cup raisins
1/2 cup currants
1/2 cup chocolate buttons (optional, but will make the kids and big kids happy)
1+ 1/2 tsp ground mixed spice
1 + 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cloves
1 tsp allspice
3 Tbs olive oil
1/2 cup plain flour (for crosses) + water to mix
Bun Glaze - 1/2c water + 1/2c sugar
Bake & enjoy, let me know in the comments how it turned out for you. And if you want to see more no-fail baking recipes, subscribe for new videos each week.
easter baking | easter buns | muffins | hot cross buns | cross buns | baking | home baking | bake with kids | real hot cross buns | easter food | spicy buns | spiced bread | treat food

[@Yeshua4All]

Used this recipe for the first time today, twigged it a bit with some castor sugar and added some milk and butter, my first time trying hot cross buns and I am definitely sticking to it. Everyone is raving about it. Thank you so much🙏🏻 May the Lord bless you in your future recipes✝️🕎🙏🏻

[@bhargavichinniah4450]

amazing looking forward for more recipes

[@RiverstoneKitchenCookingCourse]

Great, more coming soon!

[@viviennetobin9507]

Fabulous - an exciting venture. An easy decision to subscribe. I’ll be out Thursday to collect my Easter goodies.

[@RiverstoneKitchenCookingCourse]

Thanks Vivienne, it has been a lot of fun, and plenty more to come!

[@ixm8189]

🆘🆘🆘Hola tesoro me acabo de subscribir y ya tienes una alumna nueva. Podrías por favor poner simultáneamente en gramos ect el peso de los ingredientes?. Para los que trabajamos con peso.🙏🙏🙏🙏 Agradecería ese pequeño esfuerzo para que nos sea más fácil y cómodo la realización de las recetas. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. Un saludo desde España. ​@@RiverstoneKitchenCookingCourse😍🤩😍🤩🍀🍀🍀🍀🐝🐝🐝🐝🤗🤗🤗🤗🤗🥨🍞🥐🆘🙏🙏😉😉

[@Ohaeknitwear]

Yay, how exciting guys!!! Definitely going to try this recipe this weekend. Love it 🎉🎉🎉

[@RiverstoneKitchenCookingCourse]

Let me know how the recipe went for you!

[@shona4573]

Your recipe says to use plain flour but it doesn’t always get the lightness or fluffy texture. Should I be using high grade flour please? It’s a great recipe. Thanks so much

[@nztasha]

Is it possible to do the first proof overnight?

[@RiverstoneKitchenCookingCourse]

Yes, but it would be best to freeze the dough overnight after the second proving, then pick up the process from there

[@tanetalz]

What is mixed spice?

[@RiverstoneKitchenCookingCourse]

Mixed spice is as the name suggests, a mixture of spices. Namely, cinnamon, allspice, nutmeg and/or mace cloves, ginger & coriander

[@TainuiaKid1973]

interesting recipe, I like the steam technique for hot cross buns, only ever done this with regular breads. What's the rationale behind using olive oil instead of butter?

[@RiverstoneKitchenCookingCourse]

The recipe is an adaptation of another bread recipe and the result is a good one, so kept using olive oil. Butter would be equally delicious.

[@bradleyf9198]

"Promo sm"

[@Bee-Bee108]

Just wondering why you didn't sweeten the dough? Also why no milk or egg? BB

[@TainuiaKid1973]

I havethe same question and also wonder why there was no butter, but olive instead. Perhaps the fruit and glaze were considered enough of a sweetener.

[@RiverstoneKitchenCookingCourse]

You can add 40g soft brown sugar, if you want, per 1kg recipe. Just went with a slightly healthier option ;)

[@RiverstoneKitchenCookingCourse]

The recipe is an adaptation of another bread recipe and the result is a good one, so kept using olive oil. Butter would be equally delicious.

[@arsulaksono881]

quite heavy to get smooth dough with all those fruits..

[@RiverstoneKitchenCookingCourse]

Yes, it is a good idea to use a heavy-duty mixer or a bread maker for mixing