Perfectly Plump Hot Cross Buns
- 4 Apr 2025
- Darryn Bruton
Perfectly Plump Hot Cross Buns
This is my favourite recipe for Hot Cross Buns, slightly adapted from Richard Bertinet's superb version. I find that making a tangzhong (a flour-and-liquid roux) gives these buns the perfect texture, a soft, pliable crumb with just enough tenacity to hold up under a generous smear of butter without tearing or collapsing.
I’ve never been a fan of most ... Read more