Hot Cross Buns

Carlene Thomas RDN
Carlene Thomas RDN
November 19, 2021
Hot cross buns are a traditional Easter bread that’s a mix between a dinner roll and cinnamon roll. Filling but fluffy and soft, they are a delicious addition to your table. They taste almost like cinnamon raisin bagels once you slather on softened butter. The Anova Precision oven removes the ambiguity typically involved in this double-proofed recipe thanks to exact temperature and humidity control. Note: We’ve found that this recipe works best when proofed at a relatively high temperature (100 °F/38°C).
Prep Time
Cook Time
Hot Cross Buns
2.25 tsp
dry active yeast
1 tsp
granulated sugar
¾ cup
whole milk, heated to 110°F (43°C)
½ cup
light brown sugar
5 Tbsp
unsalted butter, cut into small pieces, at room temperature
2 large
eggs, at room temperature
Zest of 1 navel orange
2 tsp
ground cinnamon
1 tsp
vanilla extract
1 tsp
kosher salt
½ tsp
ground allspice
⅛ tsp
freshly grated nutmeg
1 cup
dried currants, soaked in water for 10 minutes, drained, and patted dry
4 cups
cups all-purpose flour, divided
Neutral oil, for greasing the bowl
½ cup plus 2 1/2 tsp
water, divided
2 Tbsp
apricot jam or orange marmalade

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 100°F
Heat: Rear

2. Bloom Yeast

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with the dough attachment. Add the milk, stir, and let sit until bubbling and frothy, about 5 minutes.
Bloom Yeast

3. Start Dough

Add the brown sugar, butter, eggs, orange zest, cinnamon, vanilla, salt, allspice, and nutmeg to the mixer bowl. Mix on medium speed for 3 minutes, stopping to scrape the sides of the bowl with a spatula halfway through. Mix in the currants.
Start Dough

4. Add Flour

Add 3 1/2 cups of the flour to the mixer bowl and knead on medium speed until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. It will still be slightly sticky. Stop periodically and scrape down the sides of the bowl as needed. If the dough is still very sticky or not turning smooth, add additional flour, 1 tablespoon at a time, and continue to knead until it smooths out.
Add Flour

5. Prepare for Proofing

Remove the dough from the bowl and form into a large ball. Lightly grease the mixer bowl with a little neutral oil, then return the dough to the bowl. Turn to coat in the oil.
Prepare for Proofing

6. First Proof

Transfer to the oven and let proof until doubled in size, about 45 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 100°F
Heat: Rear
00:45 Timer

7. Portion and Shape

Divide the dough into 12 equal pieces. (Each piece should weigh approximately 94g.) Shape into rounds by pulling the sides of each dough section to the bottom and pinching to create a seam. The goal is to keep the top very smooth.
Portion and Shape

8. Second Proof

Evenly space the dough balls in a 9- by 13-inch baking dish. Transfer to the oven and proof until roughly doubled in size, about 45 minutes.
Second Proof
Sous Vide Mode: Off
Steam: 100%
Temp: 100°F
Heat: Rear
00:45 Timer

9. Add Flour Cross

In a small bowl, whisk together the remaining 1/2 cup flour with 1/2 cup of the water until very smooth. (Any lumps will clog the piping bag.) Transfer to a piping bag or large zipper-lock bag. If using a zipper-lock bag, snip off the tip. Pipe a line of the flour mixture down each column and across each row of proofed buns to create a cross.
Add Flour Cross

10. Adjust Oven for Baking

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

11. Bake Until Browned

Transfer to the oven and bake until golden brown, 23 minutes.
Bake Until Browned
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:23 Timer

12. Glaze and Serve

Mix the apricot jam with the remaining 2 1/2 teaspoons water in a second small bowl. Microwave for 5 to 10 seconds to thin the mixture, then mix and brush over the tops of the warm buns. Serve warm with butter. Enjoy!
Glaze and Serve
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