"These buns are pillowy soft and boast a classic red velvet flavor profile! Mild notes of cocoa and vanilla with a tart edge, balances out so well with silky creamcheese filling."
Red Velvet Hot Cross Buns
2
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Cook time 22mins
Serves or Makes: 12
Recipe Card
RV Buns
ingredients
- 1 tablespoons instant dry yeast
- 3/4 cup sugar
- 4 cup all purpose flour
- 1/4 teaspoon ground black pepper, optional
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed baking spices
- 1 Pinch of salt, optional
- 1/4 cup cocoa powder
- 1 1/2 cup buttermilk*
- 1/4 cup melted and cooled butter
- 1 large egg, + pinch of zest
- 1 tablespoon red velvet baking emulsion**
Cream cheese crosses and filling
ingredients
- 16 ounces full fat cream cheese
- 4 tablespoon sugar
Glaze
ingredients
- 1/4 cup water
- 1/4 cup sugar
Method
Step 1
Prepare 9x13 baking pan by lining with baking paper, leaving excess overhang for easy removal after baking.
Step 2
In a standing mixer fitted with a dough hook, briefly mix flour, yeast, sugar, spices, cocoa & salt.
Step 3
In a separate bowl whisk melted butter, buttermilk, vanilla, egg & zest. Add to dry ingredients along with emulsion. * Sub buttermilk with regular whole milk. ** Sub RV emulsion with 1 tsp red + 1 tsp burgundy gel food colouring + 1.5 tsp vanilla essence.
Step 4
Mix on medium low speed for 5 mins. Dough will be soft & sticky. Scrape excess dough off the hook & sides, lightly grease dough with oil. Cover & allow to rise for 1 hr.
Step 5
With floured hands, punch dough to release air. Transfer dough to a floured surface & continue kneading until smooth.
Step 6
Divide into equal pieces, using a weight scale & roll into balls.
Step 7
Place the balls smooth side up in your baking pan. Lightly brush buns with vege oil & cover with cloth - allow to rise again for 1hr.
Step 8
Mix creamcheese & sugar, pipe crosses atop the buns before baking.
Step 9
Bake at 350°F/180°C for 20-22 mins, until crosses are light golden brown.
Step 10
Prepare the glaze - bring sugar & cup water to a boil over medium low heat. Remove from heat & set aside.
Step 11
Remove buns from oven, allow to cool for a few minutes before glazing & filling.
Step 12
NOTE: This recipe makes 8 XL buns or 12 regular sized buns. Use a piping tip to neater crosses and easier filling of the buns. Fill the buns from 2 sides for even distribution of cream cheese filling. XL buns look like mini HCB loaves and are perfect for Easter gifting.