The smell of hot cross buns baking is one of my all-time favourite things. For me, Easter weekend always begins with a fresh homemade batch. Hot cross buns in the air fryer may sound a little far-fetched, but after a little testing, I’ve created the perfect recipe. You’ll get fluffy, perfectly spiced hot cross buns every time. And, the best part is, it only takes 20 minutes for the actual cooking! Here’s how I created this recipe:
When creating this recipe, I wanted to keep the traditional flavours we all love while giving them a modern update, and the air fryer felt like the perfect place to start. After testing batches across four standard-size air fryers in the BHG Test Kitchen, along with a few extra rounds at home, nine buns proved to be the ideal quantity as they fit neatly into most air fryers.
My biggest tip is to check the use-by date on your dried yeast before you start baking. If you only bake occasionally, there’s a chance the packet lurking in your cupboard has expired. Individual yeast sachets from the supermarket are easy to use and perfectly portioned.
I’ve used a jam-and-water glaze for a glossy finish, although one test led to a very happy accident when I successfully swapped in maple syrup after running out of jam. Like most homemade breads, these buns are best enjoyed fresh on the day you bake them, but a quick flash under the grill the next morning brings them back to life. (I’ve also included a few other ways to dress them up the next day.)
Plus, I’ve done a pistachio and chocolate version for anyone craving a more indulgent Easter treat! Our editor, Megan Osborne, went back for seconds of these and said they were the fluffiest she’d ever tasted.
Ingredients
Method
Whisk yeast, sugar and milk in a small bowl or jug until yeast dissolves. Cover and leave in a warm place for 10 minutes or until mixture is frothy.
Sift flour and mixed spice into a large bowl and, using your fingertips, rub in butter. Stir in yeast mixture, egg yolk and sultanas. Use a wooden spoon to mix to a soft, sticky dough. Cover loosely with plastic wrap and stand in a warm place for 45 minutes or until the dough has doubled in size.
Transfer dough to a stand mixer fitted with a dough hook. Knead for 5 minutes on low speed or until smooth and elastic. Divide dough into nine pieces and shape into balls.
Line an air-fryer basket with baking paper, fitting it snugly on the base. Place balls in the basket, then loosely cover with plastic wrap. Leave in a warm place for about 15 minutes or until the buns have risen by half.
For the crosses, mix the flour and water to a smooth paste. Place in a small snap-lock bag. Snip across one corner (it only needs to be a small snip!) and pipe crosses onto the buns.
Air-fry at 180°C for 18–20 minutes or until the buns sound hollow when tapped.
Let the buns cool in the basket for 5 minutes, then turn out onto a wire rack. Heat jam and water in a bowl in a microwave for 20 seconds or until warmed. Brush over warm buns. Serve with softened butter. These are best eaten on the day of making. (See the tips at right for refreshing your buns the next day).
Make choc-pistachio hot cross buns
The April issue of Better Homes and Gardens magazine has all the ingredients and steps for taking these air fryer hot cross buns to the next level. Rich chocolate combined with salty pistachio is a match made in heaven!
Head to your local newsagent or supermarket to pick up a copy, or subscribe so you never miss an issue!
It’s easy to reheat or toast your hot cross buns in the air fryer. Slice in half and place cut side down for 3-4 minutes. You’ll get evenly toasted and crispy hot cross buns – perfect to spread butter on!
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