Can I just say, first, before anything else? Guys. This weather. I know it’s supposed to get chilly again this week, but this Sunday’s weather was in-cred-ible. I’m unabashedly one of those people whose moods are starkly affected by the weather outside, and this weekend was just sublime. It finally feels like spring! And just in time for Easter.
This year’s Easter will be a bit of a special one for the Bowls — I’ll be going through adult Confirmation this Sunday. Bowl #2’s family is Catholic, and I won’t lie that pleasing his adorable mother may have played a role in why I initially explored RCIA. But in many ways (the more substantive of which I won’t get into here) this felt meant to be. Though I grew up Methodist, my father’s side has been Catholic for generations. I have distant memories of my great-grandmother (yep, this one!) sending me rosaries all the way from Shanghai, and holding the fragrant, carved beads in my hands as a small child. I know that, though they aren’t around for it, my great-grandparents are thrilled.
So, even though I know I’m joining a club that loves its traditions, I thought I’d share these not-quite-traditional hot cross buns for Good Friday, as a nod to my heritage. These are more or less standard, down to flour-paste crosses on top, but with a small Asian tweak — tangzhong. Baking these char siu pork buns a few weeks back was my first introduction to tangzhong, a gluey, roux-like paste used in a ton of Asian baked goods, things like soft, fluffy Hokkaido bread, to give the bread a pillowy, close crumb and a longer shelf life. It’s a little bit more work, but I find the texture totally addictive, and very much worth it.
Happy Monday, and happy early Easter!
Tangzhong hot cross buns.
Inspired by Christine’s Recipes.
Ingredients
- for the tangzhong:
- 2 tbsp flour
- 6 tbsp water
- for the dough:
- 1/2 cup milk
- 1 1/2 tsp active dry yeast
- 2 3/4 cup (about 350 grams) flour (plus 1–2 tbsp more if it gets sticky)
- 1/4 cup sugar
- pinch salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 large egg, beaten
- 2 tbsp butter, softened
- about 1/2 cup raisins, more if you like (and 1/4 cup hot tea or juice, optional, if you’d like to soak them)
- for the egg wash:
- 1 egg
- 1 tbsp milk or water
- for the “crosses”: (alternatively, use your favorite pipable glaze for added sweetness, piped after baking)
- 4 tbsp plain flour
- 2 tbsp water (I used coconut milk for a little extra something something)
Instructions
- In a small saucepan, whisk together 6 tablespoons of water and 2 tablespoons of bread flour until no lumps remain. Heat the mixture over medium-low heat, whisking constantly. It should thicken to a gel-like consistency after just a few minutes. As soon as lines appear in the mixture when stirred, remove it from the heat and transfer it to a small, clean bowl to let cool. It will thicken upon standing.
- Optional: If you like, you can soak the raisins in about 1/4 cup hot tea or apple juice while you make the dough, for plumper raisins.
- Next, heat the milk briefly to just above room temperature, about 110° F or lukewarm to the touch (I do this simply by microwaving it for 10 to 15 seconds). Sprinkle the yeast over the milk and set it aside for 5 to 10 minutes for the yeast to activate. The milk and yeast should foam.
- In the meantime, sift together the flour, sugar, salt, cinnamon, nutmeg, and cloves in a large bowl. When the yeast mixture is ready, add the tangzhong and the egg and whisk gently, just to incorporate. Add the dry ingredients to the wet and stir with a wooden spoon until the mixture forms a loose, shaggy dough, then switch to using your hands. Turn the dough out onto a floured surface and knead for 4-5 minutes, until it becomes semi-smooth and elastic. If the dough is too sticky, add just enough flour to continue kneading — about one tablespoon should be enough.
- Add the butter to the dough, one tablespoon at a time, kneading after each addition. Add the second tablespoon of butter only after the first is fully incorporated into the dough. It will be messy and squishy at first, but just keep kneading and it should come together into a dreamily silky dough that feels light and easy to work with. Continue to knead for an additional 4 to 5 minutes, until dough is smooth and elastic.
- Finally, flatten the dough into a rectangle about the size of a piece of paper, and sprinkle a handful of raisins evenly across the dough. Fold it in on itself (any way you like, really — I just folded it in half) and flatten again, then sprinkle another handful of raisins across. Repeat until all the raisins have been added. Knead a few more times for good measure, then place the dough back into its bowl and cover with plastic wrap or damp towels, and let rise for 1-2 hours, or until well-doubled. You can also let the dough rise overnight in the fridge, which I’ve come to prefer. It gives extra time for the gluten to develop, and yields a better flavor, in my opinion. Plus, dividing the labor over two days makes the process more manageable. The dough should be fine for up to 24 hours. If storing in the refrigerator, cover more tightly with plastic wrap to avoid drying out.
- Once the dough has doubled, turn it out and punch it down. Divide the dough into 10-12 equal portions, and bring the edges of each portion down towards the bottom of the bun to form a neat ball. Place on a parchment- or Silpat-lined baking sheet about 3 inches apart. Let proof again until nearly doubled and an indentation bounces back slowly in the dough but remains visible — 20-30 minutes if proofing from room temperature, and 30-40 minutes or slightly longer if proofing from an overnight rise in the fridge.
- Meanwhile, preheat your oven to 375 degrees. Whisk together the egg and milk for the egg wash. For the cross paste, mix together the flour and water (or milk, if you feel like it) until it forms a thick paste. You may need to add a teaspoon or two more liquid to get it to a pipable consistency. Fill a piping bag or a Ziploc with the paste. When the buns are done with their second rise, brush the tops with the egg wash, then pipe crosses over them. Bake 12-14 minutes, or until golden. Enjoy warm!
Notes
Extra rolls will freeze perfectly once baked — let cool and wrap well in a few layers of plastic wrap before freezing. To reheat, just microwave from frozen for about 30-40 seconds, or allow to thaw (still wrapped) to room temperature, then bake at 350 for a few minutes.
Instead of a flour paste cross, feel free to use your favorite pipable glaze, piped on after the buns are baked and have cooled.
thatumamilife
Totally bookmarked this recipe. I’m excited to try the tangzhong roux! Thanks for sharing, and gorgeous pictures as always. Good luck at the ceremony!
tworedbowls
I think you’ll love it if you try it! Let me know how it goes if you do 🙂 and thank you, lady! I’ll need it.
Katrina @ Warm Vanilla Sugar
These buns look perfect. Love the recipe!
tworedbowls
Thank you so much, Katrina!
Skye
I love this twist on hot cross buns. Pork buns are one of my favourite treats – there is something irresistible about the pillowy, almost sweet (but not too sweet) texture.
I also have cross envy – I realise that sounds odd. I have been playing around with hot cross buns for a couple of weeks now, and remain defeated by the cross. I can’t figure out why – but whenever I try and pipe one on, it sort of melts into the bun and I end up with hot splodge buns!!!
tworedbowls
Hahaha not odd at all, Skye! I’m actually really surprised (and flattered!) that you said that, because I was a bit perplexed with my crosses too! I kind of expected it to melt into the bun a little more than it did. My guess is that the more flour you use in your paste and the thicker it is, the less likely it is to melt… ? But I really have no idea. Let me know if you get any clues 🙂 And thank you so much for the kind words!
Erika
Whoa! You just changed the hot cross bun game. Those look so amazing, the photos, the recipe, everything is on point! Love how you added in your own “flava” to these buns..
My husband is Catholic and I had that same experience years ago. It’s very different from that southern baptist, shoutin and clappin, no a/c in the church experience I was used too but definitely one that I wouldn’t change. 🙂 I won’t say good luck because being that it’s the “Holy Week” you’ve already finished the most enduring process. So welcome!
tworedbowls
Oh I love that you went through the same experience!! Girl we really are soul sistas… I never had that Southern Baptist experience, but a lot of my classmates did (and used to start shoutin whenever our teachers left the room lolll) and I always thought that it was so joyful. And yess… very different from the Catholic way! 🙂 I’m so glad to know you’re a kindred spirit (but let’s be real I already knew that anyway!) Thank you so much for your kind words, as always <3
Sini | my blue&white kitchen
Giiiirl! What a post! Love the mood in your photos. Also: pretty awesome action pics.
Sending you lots of good vibes,
Sini
tworedbowls
Aw, thank you so very much, Sini — that always means so much from you! Sending you warm thoughts back <3 and writing you a quick email right now, actually!
Ashlae
Oh man, I remember my Confirmation like it was yesterday. I wore the most hideous dress with a big bow in my hair and really bad bangs. Oh, and heeled saddle shoes – no idea what my 12 year old self was thinking. 😉
And these buns! Thom’s been asking me for hot cross buns since we got together. Totally making these. He’s gonna flip.
tworedbowls
Hahaha! You’re setting a high bar for my Confirmation outfit, Ashlae — I’m gonna have to try hard to top that. And oh! I hope you (and Thom!) like these if you try them!
molly yeh
GIRL. one day, i want to hang out with you and make tons and tons of buns. i love buns sooo much and i used to make them all the time, but with eggboy being gluten free, it just doesn’t happen! i am drooling over these hot cross buns, i LOVE that you used tangzhong for them.
tworedbowls
Um, YES!!! What do you think are our chances that we could just hijack an oven in the Bellagio kitchen? Casual. I’ll pack my yeast right now.
cheri
Your Easter buns are so adorable, I’m not comfortable enough with baking to start a project like this yet, but I’m slowly getting there. Family tradition has become more important to me certainly as I have gotten older, Happy Easter!
tworedbowls
Oh, you should definitely give it a shot, Cheri! I’m no expert — it wasn’t long ago at all that I baked with yeast for the first time ever. But it’s surprised me how quickly it became second-nature, so I 200% think you could knock this out of the park. 🙂 Happy Easter to you too, and thank you so much for your kind words!
Pang
I’ve always loved Asian twist on anything, esp. on bread & bun. I think this recipe could be the answer to my question of why Asian bread is so different than others. 🙂
Love your pics, as always, and the recipe is a MUST-TRY. Have a wonderful ceremony.
tworedbowls
Thank you so much, Pang! I know, I love Asian breads too — I’m hooked on tangzhong now!
mel
These look amazing! I keep avoiding hot cross buns because I’ve never had a good one, but this might be enough inspiration to get my act together and make them!
I tried your recipe for pork buns over the weekend, and they were phenomenal. Adding the tangzhong makes a huge difference!
tworedbowls
Same, Mel! These are my favorite so far, I think. And oh my gosh, I’m so thrilled that you tried the pork buns! So so happy you liked them, and thanks so much for letting me know. 🙂
Dixya @ Food, Pleasure, and Health
weather and my mood goes hand in hand…and these buns look lovely.
tworedbowls
Right? At least living in places with bad weather half the year means that the good weather feels twice as great 🙂 Thank you, Dixya!
Lindsey (dolly and oatmeal)
i’ve never actually had a hot-cross bun. but if i ever did, i would surely eat one of yours 😉 glad we’re finally feeling spring temps around here – enjoy the week, and happy early easter to you!
tworedbowls
Hahaha! I’m honored, Linds. 🙂 Happy early Easter and springtime temps to you too — that green juice on your fire escape sounded so divine!
Tanvi
What a beautiful mood in the pictures. Those buns look amazing. Your posts are so simple yet soo exciting! Gorgeous!!
tworedbowls
Thank you so very much, Tanvi!
mandylee@ladyandpups
Love the new theme!!! Omg I hope you didn’t have too much trouble with the codes like I did. And love the new approach to your photos, too. Did your FIANCÉE take them for you?? Hahahhaa. I love that word.
tworedbowls
HAHA! I’m still trying to gracefully say “fiance” without getting really awkward about it. Wanna know something funny? That was actually taken just by plopping my camera on top of some books … though I also use my trusty tripod when I’m less lazy. Hope you’re doing well, Mandy! 🙂
Nicole
I felt the same way about the weather on Sunday! I went for a walk with my husband and just couldn’t believe it was warm outside. We were caught in a major downpour, but it was all good. THESE BUNS! Gorgeous!!
tworedbowls
Boo to being caught in the rain! Sounds like you took it all in stride, though. 🙂 Thank you so much!
Laura (Tutti Dolci)
Gorgeous hot cross buns, the texture sounds wonderful!
tworedbowls
Thank you so much, Laura!!
Julia @Vikalinka
The buns are so perfect, I love how you bring a bit of your heritage into what you cook, I try to do the same as much as I can. I want my kids to know their roots even though they don’t speak the language. I hope you confirmation is very special. 🙂
tworedbowls
I love that, Julia. I’m going to have to do the same with my kids — and they’re going to have three different cultural heritages, so I guess I’ll just feed them a lot. LOL. Thank you so much for the kind words!
maria
omg i know what you mean, i’m just the same, the weather has such an impact on my mood. and these look lovely 🙂
tworedbowls
At least it makes the good weather that much more enjoyable, right? 🙂 Thank you so much, Maria!
steph
I’ve fooled around with tangzhong before and I love the results, just like you! There’s something about the fluffiness of Asian bread that I can never get enough of. I know with these lovely buns you’ll have a lovely Easter 🙂
tworedbowls
Right? And love that I have a little more time to enjoy them, too … makes a big difference in our teeny household. 🙂 P.S…….. Just booked my tickets!!!!! :D:D:D:D T-minus 1.5mos!
Jessica's Dinner Partyht
Yum!! I love mixing different cultural points together.
tworedbowls
Me too! When done right, it’s the best of both worlds… 🙂
Kathryn
Firstly, these are the most beautiful hot cross buns I’ve ever seen in my whole life. Secondly, congratulations on the big step you are taking this weekend. My boyfriend is from a similarly Catholic background (which I am not) so it’s a step that I may end up taking one day too.
tworedbowls
No way! I think you should take a little peek at a certain someone’s gorgeous ones that I saw on Food52 … 😉 I loved reading your recipe. And thank you! If you do it yourself, it can be challenging and at times exposing … but very rewarding, I think. Hope you’re having a wonderful time in France, dear Kathryn!
Jessica (Coco/Mingo)
These look delicious! And perfect for Good Friday, although I can’t say that I’m very religious, but I definitely enjoy + respect traditions! I’ve also never had hot crossed buns – weird, right? But these look absolutely picture perfect!! 🙂
tworedbowls
You know, I don’t think I’d ever had them either until recently! They’re a quiet kind of baked good … 😉 But I’m with you, love traditions (especially when they’re food-related! Hehe!) Hope you’re having a wonderful week, Jess!
Carol on Carroll
love the look of these! any chance you’ll just set up shop at the BK Flea or something so i can eat some of yours rather than attempting them myself? 🙂
tworedbowls
Hahaha! That’d be wild. I highly doubt I have the chops for that, but if I ever did, you’d be the first to know 🙂
Carol on Carroll
let me know and i’ll give you a hand at your stall. :p btw i love your blog – it’s a new favorite and i’ve linked it in my blogroll (http://www.caroloncarroll.com/blog/)!
Shikha la mode
Hey, we live in America, everything is some sort of fusion anyways, right? I wish I celebrated Easter so I can eat yummy things like this – I might do it anyways!
tworedbowls
Haha you got it! And I am firmly of the opinion that bunz need no occasion, so I say go for it. 😉
Kulsum
so glad to have found your blog through Carey’s blog. I’m so intrigued by tangzhog!
Nik@ A Brown Table
OMG, I can’t believe you did this, you are my favorite fellow food peep for fusing food cultures together. I love when we get to share our cultures through food in such a special way. By the way, please tell me you will ship me a big batch, even if it is after Easter 😉 And adult RCIA, you’ll be done soon this weekend. Congratulations!!!
Valerie
Gorgeous photos, Cynthia! Love your take on the traditional, always.
hehe. I grew up catholic and even though I’m now a wayward agnostic…it’s cool (although I could have done without the plaid uniforms). Congrats!!
Christina Warren
Mouthwatering and I appreciate the secret ingredient share. Happy Easter!
Anne
Last time I saw one of these was on a magazine with glaze as the “cross”. I dislike glaze and that made me back off. I had no idea that you were supposed to make them with flour paste! Wonderful! I have to try these now!
And tangzhong…. These buns must be heavenly!
Enjoy your Easter!
girlinbrogues
Your recipes never cease to amaze me. Big thumbs up again!
Saskia / girlinbrogues.com
Anonymous
is the yogurt added to the milk before it is heated and the yeast is added? thanks!
tworedbowls
Hi! I’m so sorry about the omission! I’ve updated the instructions — the yogurt should be added to the dry ingredients with the egg, tangzhong, and milk mixture. I hope this turns out well for you if you try it!
Nancy @ gottagetbaked
I hope you and your families had a happy Easter, Cynthia! What a special occasion it was for you this year. These Asian inspired hot cross buns are pretty damn special too – they look incredible and I bet the tangzhong made a huge difference in the taste ‘n texture. I’ve never made nor eaten a hot cross bun before (craziness, right?!). I’ll have to bake a traditional recipe as well as yours so that I can compare. For scientific purposes, of course!
Amy Horton
These came out amazing!
If you could, specify all purpose flour or bread flour. I guessed and used bread flour. Also, I tried warming milk in the microwave like you, but it didn’t warm enough so I definitely recommend checking the temperature with a thermometer.
The dough is very forgiving (I added butter in the batter by mistake!) then folded it in during kneading. Such a joy to work with. This is the first time I’ve tried Tangzong and I really enjoyed it. Thank you.
★★★★★