Easter Hot Cross Buns (Printable Version)
Soft, spiced buns filled with dried fruit and glazed, perfect for festive occasions.
# What You Need:
→ Dough
01 - 4 cups strong white bread flour (approximately 500g)
02 - 1/3 cup caster sugar (approximately 75g)
03 - 2 teaspoons mixed spice
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
07 - 2 1/4 teaspoons instant yeast (approximately 10g)
08 - 3 tablespoons unsalted butter, softened (approximately 40g)
09 - 1 1/4 cups whole milk, lukewarm (approximately 300ml)
10 - 1 large egg
→ Fruit
11 - 2/3 cup currants or raisins (approximately 100g)
12 - 1/4 cup mixed peel, candied orange and lemon peel (approximately 50g)
13 - Zest of 1 orange
→ Crosses
14 - 2/3 cup plain flour (approximately 75g)
15 - 6 tablespoons water
→ Glaze
16 - 3 tablespoons apricot jam
# How To Make:
01 - In a large bowl, combine flour, caster sugar, mixed spice, cinnamon, nutmeg, salt, and yeast. Place salt and yeast on opposite sides of the bowl to prevent yeast inhibition.
02 - Add softened butter, lukewarm milk, and egg to the dry ingredients. Mix thoroughly to form a soft, slightly sticky dough that holds together.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and passes the windowpane test. The dough should spring back when pressed.
04 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm, draft-free area for approximately 1 hour until doubled in size.
05 - Punch down risen dough to release air. Knead in currants, mixed peel, and orange zest until evenly distributed throughout the dough.
06 - Divide dough into 12 equal portions. Roll each piece into a smooth, tight ball and arrange on a parchment-lined baking sheet, spacing them 1–2 inches apart.
07 - Cover loosely with oiled plastic wrap and let rise for 45–60 minutes until puffed and buns are just touching each other.
08 - Preheat oven to 400°F for conventional baking.
09 - Mix plain flour with water to create a thick, smooth paste with pipeable consistency. Transfer to a piping bag fitted with a small round tip.
10 - Pipe a cross shape over each risen bun, applying even pressure for clean lines. Ensure paste adheres well to surface.
11 - Bake for 20–25 minutes until golden brown and sound hollow when tapped on the bottom. Internal temperature should reach 190°F.
12 - Warm apricot jam until fluid and brush over hot buns immediately for glossy finish. Cool on wire rack for at least 15 minutes before serving.
# Expert Advice:
01 -
- The house fills with the most incredible spice aroma while they bake
- These freeze brilliantly so you can have fresh buns whenever the craving strikes
02 -
- The milk must be lukewarm, not hot, or you will kill the yeast before it even gets started
- Letting the dough rise fully before adding fruit prevents the dried pieces from tearing the developing gluten structure
03 -
- Brush the buns with egg wash before piping the crosses for extra golden colour
- If the crosses brown too quickly, tent the tray with foil halfway through baking