Shokupan Hot Cross Buns

I’m rather excited to share this recipe with you today! I love making hot cross buns at home, but I do find that often they are delicious warm from the oven but then go stale rather quickly. These hot cross buns are soft, light and keep really well. The secret is Tangzhong or Yu-dane, which is a mix of flour and water cooked to becomes gel-like. It’s the way shokupan (Japanese milk bread) and many Taiwanese breads are made. It’s such a secret weapon in baking and helps improve the texture and retain the freshness in certain baked goods.

Hot cross buns are, I think, deeply personal! Mine are without citrus peel and or even any orange zest, but feel free to add either or both in. If adding in peel, just reduce the amount of sultanas accordingly. These buns are also not very sweet, which is how I like them. I use Tipo 00 flour which has a good amount of protein (around 12%). It sounds technical, but whatever flour you use, simply look on the nutritional panel and look at how much protein it has per 100g.

Happy Baking and thanks as always for subscribing!

Julia x

Upcoming Events

Sydney Seafood School

I’ll be at Sydney Seafood School on May 3 for a masterclass! The class is part demo and part hands on where I will guide you to cook three delicious dishes. Can’t wait!

Pasta Classes

There are some spots available in my winter pasta classes where we cook and make pasta together!

SHOKUPAN HOT CROSS BUNS