Easter Hot Cross Buns (Printable Version)
Soft, spiced sweet buns with dried fruit and a distinctive cross topping, ideal for sharing at celebrations.
# What You Need:
→ Dough
01 - 4 1/4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 2 1/4 tsp instant dried yeast (1 packet)
04 - 1 tsp ground cinnamon
05 - 1 tsp mixed spice
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp salt
08 - 3 tbsp unsalted butter, softened
09 - 1 cup whole milk, lukewarm
10 - 1 large egg
11 - 3/4 cup currants or raisins
12 - 1/2 cup mixed candied peel, chopped
13 - Zest of 1 orange
→ Cross Paste
14 - 1/3 cup all-purpose flour
15 - 5–6 tbsp water
→ Glaze
16 - 2 tbsp apricot jam
17 - 1 tbsp water
# How To Make:
01 - In a large bowl, whisk together flour, sugar, cinnamon, mixed spice, nutmeg, salt, and yeast. Keep yeast and salt on opposite sides of the bowl.
02 - Mix in softened butter, orange zest, currants, and candied peel until evenly distributed.
03 - Whisk egg into lukewarm milk until combined. Pour into dry mixture.
04 - Mix until sticky dough forms. Turn onto floured surface and knead for 10 minutes until smooth and elastic, or use stand mixer with dough hook for 5 minutes.
05 - Place dough in greased bowl, cover, and let rise in warm place for 1 hour until doubled in size.
06 - Punch down dough and divide into 12 equal pieces. Roll into balls and arrange on lined baking sheet with slight spacing.
07 - Cover loosely with oiled plastic wrap or towel. Let rise 45 minutes until puffy and just touching.
08 - Heat oven to 400°F.
09 - Mix flour and water into thick, pipeable paste. Transfer to piping bag.
10 - Pipe a cross over each risen bun.
11 - Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
12 - Heat apricot jam and water until melted. Brush over hot buns immediately.
13 - Transfer to wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- The cross pattern is simpler than it looks and makes everyone think you are a proper baker
- These freeze beautifully so you can pull them out for unexpected guests
- The spice blend hits that perfect spot between cozy and celebratory
02 -
- The cross paste needs to be thick enough to hold its shape or it will spread in the oven
- Brush the glaze on while the buns are still hot or it will not set properly
- Do not skip the second rise or you will end up with dense buns instead of clouds
03 -
- Use a kitchen thermometer to check your milk is between 37C and 43C for perfect yeast activation
- The tap test really works, if they sound hollow they are done, if dense give them a few more minutes