Overnight Hot Cross Buns

Overnight Hot Cross Buns: step-by-step recipe with pictures | by @bakingwithanastasia

Easter is just around the corner and it’s definitely time to post some traditional Easter recipes. So first I would love to share these delicious Overnight Hot Cross Buns with you guys! Because they are really, really good! They are so good, that I would have them every day! Ok maybe not every day, but every weekend at least 🙂 They are fluffy, sweet, full of flavors, and so so easy to make! Actually, I’ve never had hot cross buns before, because in Russia traditional Easter bread is Kulich (something similar to Italian Panettone), but Kulich is more difficult to make and it’s definitely requires more time, so I was really pleased that you can actually bake something delicious for Easter, but easy-peasy at the same time. Still, I really would love to share the Kulich recipe on the blog as well, because… well… I love level up recipes and I don’t mind to spend some additional time on my kitchen. y tuned, I will do my best to post it before the 14th of April! But if you don’t want to spend a lot of time on the kitchen and would love to get super delicious buns for your Easter breakfast/ brunch, these Overnight Hot Cross Buns are for you!

When I was looking for a recipe for a Hot Cross Buns on the Internet, I noticed 2 things. First, most of the recipes require at least 3-4 hours. And it’s logical, you need some time with yeast dough… mix, knead, rise, shape, proof, bake… But second, most of the recipes have notes like: “buns are best eaten on the day they are made” or ” serve warm”. C’mon… it means that you need to get up at 6 am to serve fresh buns for your Easter breakfast! Would you like to do this? I wouldn’t! So I decided to adapt the recipe from one of my favorite baking books “How to Make Bread” by Emmanuel Hadjiandreou and turn simple hot cross buns into Overnight Hot Cross Buns. And I dare to say this was a perfect idea! On the baking day you will need only about 15-20 minutes of active time (take out the buns from the fridge, egg wash them, make crosses, and pop them in the oven), about 30 minutes of baking, and 1-3 minutes for glazing. So in maximum 53 minutes the smell of freshly baked Overnight Hot Cross Buns will fill the air of your kitchen and you can serve them warm and fresh for your Easter breakfast. Easy-peasy! Additional bonus: the overnight proof will allow all flavors to develop nicely and the buns will have better taste and texture. So give this recipe a go – I promise you’ll love it!

Overnight Hot Cross Buns: step-by-step recipe with pictures | by @bakingwithanastasia

Overnight Hot Cross Buns

Make:  15 buns
Preparation time: about 1 hour
Waiting time: 4 hours (dough rise) & 12 hours (overnight proof)
Baking time: 30 minutes
For the Buns:
Ingredients:
4g fresh yeast (or 2g active drive yeast)
190ml (3/4 cups ) milk
3 tablespoons sugar
370g (2 2/5 cups) strong bread flour*
pinch of salt
90g butter at room temperature (6 tablespoons)
1 egg
90g mix of raisins or sultanas, cranberries, and candied orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
Directions:
  1. Heat 50 ml of milk in a pan until slightly warm. In a small bowl mix the warm milk with the yeast and a tablespoon of sugar to dissolve. Set aside.
  2.  Mix the flour, the remaining sugar, salt, and spices in the bowl of your stand mixer.**
  3. In another bowl combine the remaining milk with the egg. Set aside.
  4. Add both milk mixtures to the dry ingredients and start mixing with a hook attachment on low speed till the dough develops some body.***
  5. Add the butter a small piece at a time, incorporating well before adding the next piece. Mix for additional 5-10 minutes on low speed until the dough becomes smooth and elastic.****
  6. Add the fruit mixture and mix until well incorporated.
  7. Form the dough into a ball and place it in a lightly oiled bowl. Cover with oiled cling film and a kitchen towel, leave to rise in a warm place for 4 hr or until doubled in size.
  8. Divide the dough into 15 equal pieces (each piece for me weighted about 52-53g). I prefer to use a scale to weight each piece to make sure they are all the same size and cook evenly.
  9. Roll each piece into a ball, place on a baking sheet or a tray covered with a lightly oiled baking paper (remember, you will have to put the tray into the fridge, so it shouldn’t be too big!). Leave a 1 cm gap between each bun for dough to expand.
  10. Cover with oiled cling film and a kitchen towel, and put the tray in the fridge for an overnight rise.

Ingredients for the Overnight Hot Cross Buns

1. Heat 50 ml of milk in a pan until slightly warm. In a small bowl mix the warm milk with the yeast and a tablespoon of sugar to dissolve. Set aside.

2. Mix the flour, the remaining sugar, salt, and spices in the bowl of your stand mixer.

3. In another bowl combine the remaining milk with the egg. Set aside.

4. Add both milk mixtures to the dry ingredients

5. Start mixing with a hook attachment on low speed.

6. Continue mixing till the dough develops some body.

7. Add the butter a small piece at a time, incorporating well before adding the next piece.

8. Mix for additional 5-10 minutes on low speed until the dough becomes smooth and elastic.

9. Add the fruit mixture.

9. Mix until well incorporated.

10. Form the dough into a ball and place it in a lightly oiled bowl.

11. Cover with oiled cling film and a kitchen towel, leave to rise in a warm place for 4 hr or until doubled in size.

12. After 4 hours the dough should be doubled in size.

13. Gently knock the air out of the dough and place it on the working surface.

14. Divide the dough into 15 equal pieces (each piece for me weighted about 52-53g).

15. I prefer to use a scale to weight each piece to make sure they are all the same size.

16. Roll each piece into a ball.

17. Place the buns on a baking sheet or a tray covered with a lightly oiled baking paper (remember, you will have to put the tray into the fridge, so it shouldn't be too big!).

18. Leave a 1 cm gap between each bun for dough to expand.

19. Cover with oiled cling film and a kitchen towel, and put the tray in the fridge for an overnight rise.

Notes:
* Flour can differ, so you might need to vary the amount. If you have stronger flour you may need to add less. If you can’t find strong bread flour and have to use all-purpose flour, you may need to add more.
**If you don’t have a stand mixer, just use any big bowl.
***If you you don’t have a stand mixer, use a wooden spoon to mix all wet & dry ingredients well. Then knead with your hands until you have a sticky dough.
**** It can be tricky to incorporate the butter if you have to knead by hands. But follow the rule of adding just a piece at a time.
For the Sugar Glaze:
Ingredients:
60ml water
75g sugar
1 bio orange
1 vanilla bean
1 stick of cinnamon
5 pods of cardamom
Directions:
  1. Place the sugar, the water, and the spice in a small pan. Squeeze the juice from the orange and add it with the peal into the same pan.
  2. Heat the mixture over low heat until sugar dissolves.
  3. Simmer for additional 5 minutes, then remove from the heat and set aside to cool*.
Notes:
* Make the glaze in the evening and keep in the cool place with the spices & the orange peel till the next morning. In the morning, remove the peel & the spices, and the glaze is ready to use. The glaze can be kept in the fridge in the container for up to 1 month.

Ingredients for the sugar glaze

1. Place the sugar, the water, and the spice in a small pan. Squeeze the juice from the orange and add it with the peal into the same pan.

2. Heat the mixture over low heat until sugar dissolves.

3. Simmer for additional 5 minutes, then remove from the heat and set aside to cool

Note: Make the glaze in the evening and keep in the cool place with the spices & the orange peel till the next morning.

Note: In the morning, remove the peel & the spices, and the glaze is ready to use. The glaze can be kept in the fridge in the container for up to 1 month.

For the Cross & Egg wash:
Ingredients:
6 tablespoons flour
3 tablespoons water
1 teaspoon sugar
pinch of salt
1 egg yolk
1 tablespoon milk
Directions:
  1. Place a small baking dish or iron pan on the bottom of the oven. Preheat the oven with the baking tray and baking dish/ iron pan inside to 220C (428F).
  2. For the cross mix the flour, water, salt, and sugar in a small bowl until a smooth paste.
  3. Transfer paste into a piping bag fitted with a small nozzle.
  4. For the egg wash mix the egg yolk with milk.
  5. Brush each bun with the egg wash.
  6. Pipe crosses onto the risen buns.
  7. Put the baking tray with the buns into the oven. Quickly pour a cup of very hot water into the baking dish/ iron pan on the bottom or toss in a handful of ice cubes. Bake 10 minutes, then reduce the oven to 180C/  356F and cook for further 20 minutes until golden brown.
  8. Remove from the oven. Brush the buns with the sugar glaze, let cool for 10 minutes and serve.*

Ingredients for the cross & egg wash

1. Place a small baking dish or iron pan on the bottom of the oven. Preheat the oven with the baking tray and baking dish/ iron pan inside to 220C (428F). For the cross mix the flour, water, salt, and sugar in a small bowl.

2. Mix well until a smooth paste. Transfer paste into a piping bag fitted with a small nozzle.

3. For the egg wash mix the egg yolk with milk.

4. Brush each bun with the egg wash.

5. Pipe crosses onto the risen buns.

5.1. Pipe crosses onto the risen buns.

5.2. Pipe crosses onto the risen buns.

5.3. Pipe crosses onto the risen buns.

6. Put the baking tray with the buns into the oven. Quickly pour a cup of very hot water into the baking dish/ iron pan on the bottom or toss in a handful of ice cubes. Bake 10 minutes, then reduce the oven to 180C/ 356F and cook for further 20 minutes until golden brown.

7. Remove from the oven. Brush the buns with the sugar glaze

8. Let cool for 10 minutes and serve.

Notes:
* Overnight hot cross buns are best eaten on the day they are made. You can also freeze them for up to 1 month in airtight plastic container. To defrost, wrap the frozen buns in aluminum foil and place in the preheated oven (180C/  356F ) for 15-20 minutes. Serve immediately.
 Overnight Hot Cross Buns: step-by-step recipe with pictures | by @bakingwithanastasia
P.S. The buns are delicious sliced open, with a little bit of butter & jam on top. I really love them with orange mango passion fruit jam, that I posted recently, it’s color screams: “Happy Easter!”
If you will bake these overnight hot cross buns, please tag @bakingwithanastasia and @toetjeaddicted on Instagram, Twitter or Facebook and use the hashtag #bakingwithanastasia! I would love to see your pictures and read your comments!

 

Overnight Hot Cross Buns: step-by-step recipe with pictures | by @bakingwithanastasia | by @bakingwithanastasia
Overnight Hot Cross Buns: step-by-step recipe with pictures | by @bakingwithanastasia | by @bakingwithanastasia

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

2 Comment

  1. I totally agree with you – they do take a while, but I like them cold and I don’t think you need to eat them on the day you’ve made them.

    Also hot cross buns freeze really well, or can be toasted, they are much more versatile than people give them credit for.

    The idea of overnight hot cross buns is brilliant and these look wonderful, so pretty in a ring! Well done.

    1. Thank you so much, Angela! So glad that you like the recipe! And I totally agree, buns freeze really well, I still have some in my freezer actually:) Happy Easter!

Leave a Reply