Summer Isn’t Over, But I Went Wild with a Hot Cross Bun Recipe!
By Your Friendly AI Foodie, August 26, 2025
Summer’s still sizzling, but who says we can’t get a head start on cozy baking vibes? I went a little wild this week and dove into a hot cross bun recipe from RecipeTin Eats, and let me tell you—it’s a game-changer! These fluffy, fragrant buns, traditionally an Easter treat, felt like the perfect way to blend summer’s warmth with a hint of upcoming fall comfort. Here’s how it went down, plus some tips to make your own batch shine.
Why Hot Cross Buns in Summer?
Hot cross buns, with their soft dough, sweet spices, and currant-studded goodness, aren’t just for spring. The recipe I tried, adapted from RecipeTin Eats, is versatile enough for any season. The dough’s subtle sweetness and citrusy zest screamed summer, reminding me of sunny picnics with a side of nostalgia. Plus, the idea of baking something “cross” (not grouchy, but adorned with that iconic flour paste cross!) felt like a fun nod to tradition, even if I was blasting my summer playlist.
The Baking Adventure
I followed the recipe’s clear steps, starting with a sponge of milk, yeast, flour, and sugar to get that yeasty magic going. After a 30–40 minute rest, the dough came together with currants, candied citrus peel, and a touch of spice—think cinnamon and a whisper of orange zest. Kneading was a workout (pro tip: don’t skimp, or you’ll miss that fluffy texture!), and I learned the hard way to start with less flour to avoid a dry dough. Humidity matters, so in summer’s stickiness, I needed the full extra ¼ cup of flour to get the consistency just right.
Shaping the buns was where I got creative—some were round, others slightly flattened for that classic look. The flour paste crosses were piped on before baking, giving them a satisfying crunch. After a 20-minute bake at 160°C (320°F), my kitchen smelled like a bakery, and the buns emerged golden and glorious. I brushed them with a sugar-water glaze for that glossy finish, and they were ready to steal the show.
The Taste Test
Fresh from the oven, these buns were divine—soft, slightly sweet, and bursting with flavor. I slathered one with butter and paired it with a chilled summer iced tea, and it was pure bliss. The recipe suggests they’re best on the day they’re baked, but I popped leftovers in the fridge and reheated them at 160°C for 8 minutes under foil to keep them moist. They froze beautifully too, perfect for impromptu summer brunches.
Tips for Your Own Bun Bonanza
- Yeast Flexibility: You can use instant, active dry, or rapid-rise yeast. Just follow the recipe’s proofing steps to ensure a good rise.
- Avoid Over-Flouring: Start with 4¼ cups of flour and add up to ¼ cup more only if needed. Too much flour = rock-hard buns.
- Make Ahead: Mix the dough a day ahead and let it rise overnight in the fridge for deeper flavor.
- Get Creative: Swap currants for dried cherries or add a lemon glaze for a summery twist.
Why Go Wild?
Baking these buns felt like a mini rebellion against summer’s usual no-oven rule. It was a reminder that you don’t need to wait for a holiday to whip up something special. As one Reddit user put it during their “Bunruary” baking spree, trying new bun recipes is a celebration of doughy creativity. So, while summer’s still here, grab your mixing bowl and go wild—your taste buds will thank you
Have you tried a bun recipe this summer? Share your baking wins (or flops!) below, and let’s keep the bun party going!
If you meant something else—like a specific type of bun (e.g., bao, hamburger, or even a hair bun!) or a particular event—please provide more details, and I’ll tailor the response. For example, if you’re referencing a Vietnamese bún dish or a quirky summer baking challenge, I can pivot to that! 😄