Easter Hot Cross Buns (Printable Version)
Lightly spiced buns with dried fruit and a sweet apricot glaze, ideal for springtime breakfasts or brunch.
# What You Need:
→ Dough
01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 2 teaspoons ground mixed spice
04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon salt
06 - 1 lemon, zest only
07 - 2 1/4 teaspoons instant yeast (1 packet)
08 - 3 tablespoons unsalted butter, softened
09 - 1 1/4 cups whole milk, lukewarm
10 - 1 large egg
→ Fruit
11 - 2/3 cup currants
12 - 1/3 cup sultanas
13 - 1/3 cup mixed peel
→ Cross Paste
14 - 1/2 cup all-purpose flour
15 - 5 tablespoons water
→ Glaze
16 - 3 tablespoons apricot jam
# How To Make:
01 - In a large mixing bowl, whisk together the bread flour, caster sugar, mixed spice, cinnamon, salt, and lemon zest until thoroughly blended.
02 - Add the instant yeast to one side of the bowl, keeping it separate from the salt initially. Create a well in the center of the dry ingredients.
03 - Pour the softened butter, lukewarm milk, and beaten egg into the well. Mix with a wooden spoon until a sticky, shaggy dough forms.
04 - Turn the dough onto a lightly floured surface and knead vigorously for 10 minutes, pushing forward and folding back, until the dough becomes smooth, elastic, and springs back when pressed.
05 - Place the dough in a lightly oiled bowl, turning to coat all surfaces. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free area for 1 hour or until doubled in bulk.
06 - Punch down the risen dough to release air. Turn onto a floured surface and knead in the currants, sultanas, and mixed peel until evenly distributed throughout the dough.
07 - Divide the dough into 12 equal portions. Roll each piece between your palms to form smooth, tight balls, ensuring the surface is taut.
08 - Arrange the buns on a parchment-lined baking sheet, leaving 1 inch between each. Cover and let rise for 45 minutes until puffed and nearly doubled in size.
09 - Preheat the oven to 400°F with the rack positioned in the center.
10 - Whisk the all-purpose flour and water in a small bowl until smooth and thick. Transfer to a piping bag or zip-top bag with the corner snipped.
11 - Pipe a straight cross over each risen bun, applying even pressure to create clean, defined lines.
12 - Bake for 20 to 25 minutes until deeply golden brown and the bottoms sound hollow when tapped. Transfer to a wire rack immediately.
13 - Warm the apricot jam in a small saucepan over low heat until fluid. Brush generously over each hot bun to create a shiny, protective finish.
14 - Allow the buns to cool completely on the wire rack before serving, or serve warm with salted butter for immediate enjoyment.
# Expert Advice:
01 -
- The house fills with cinnamon and citrus while they bake, which is basically aromatherapy you can eat
- These freeze beautifully so you can pull one out for breakfast any morning spring decides to show up
02 -
- The cross paste needs to be thick enough to hold its shape but thin enough to pipe, so add water one tablespoon at a time until it reaches the consistency of toothpaste
- Baking the buns so they are touching slightly helps them stay soft and encourages rising upward instead of outward
03 -
- Weighing your ingredients rather than using cups will give you the most consistent results, especially with flour which can vary dramatically depending on how you scoop it
- The windowpane test, where you stretch a small piece of dough thin enough to see light through it without tearing, is the best way to know you have kneaded enough