Easter Hot Cross Buns (Printable Version)
Soft, spiced buns with dried fruit and a classic cross, perfect for holiday moments.
# What You Need:
→ Dough
01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 1 teaspoon salt
04 - 2 teaspoons ground mixed spice
05 - 1 teaspoon ground cinnamon
06 - 2 1/4 teaspoons fast-action dried yeast (1 packet)
07 - 3 tablespoons unsalted butter, softened
08 - 1 1/4 cups whole milk, lukewarm
09 - 1 large egg
→ Fruit
10 - 2/3 cup currants or raisins
11 - 1/3 cup mixed candied peel, finely chopped
12 - Zest of 1 orange
→ Cross Paste
13 - 1/2 cup plain flour
14 - 5-6 tablespoons water
→ Glaze
15 - 2 tablespoons apricot jam
# How To Make:
01 - In a large bowl, combine the flour, sugar, salt, mixed spice, and cinnamon. Add yeast to one side of the bowl and salt to the opposite side to prevent yeast inhibition.
02 - Add softened butter, lukewarm milk, and egg to the dry ingredients. Mix thoroughly until a soft, sticky dough forms.
03 - Knead by hand on a lightly floured surface or with a stand mixer using dough hook for 10 minutes until smooth, elastic, and passes the windowpane test.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp cloth, and let rise in a warm, draft-free area for 1 hour or until doubled in volume.
05 - Punch down risen dough to release air. Turn onto floured surface and knead in currants, candied peel, and orange zest until evenly distributed throughout the dough.
06 - Divide dough into 12 equal portions. Shape each into a smooth, tight ball and place on parchment-lined baking sheet, spacing 2 inches apart to allow for expansion.
07 - Cover loosely with clean kitchen towel and let rise for 45 minutes until puffed and nearly doubled in size.
08 - Preheat oven to 400°F.
09 - Whisk together plain flour and water to create a thick, pipeable paste. Transfer to piping bag or zip-top bag with corner snipped.
10 - Pipe a cross shape over each bun, using steady pressure to create clean lines.
11 - Bake for 20-25 minutes until golden brown on top and sound hollow when tapped on the bottom.
12 - Warm apricot jam until liquid and brush generously over hot buns. Transfer to wire rack and cool completely before serving.
# Expert Advice:
01 -
- The dough is beautifully soft and pillowy, not dense or dry like some homemade breads can be.
- The spice blend hits that perfect balance of warming comfort without overpowering the delicate yeast flavor.
- That shiny apricot glaze makes them look like they came from a proper British bakery.
02 -
- Milk temperature matters more than you think. Too hot and it kills the yeast, too cold and the dough takes forever to rise. Aim for body temperature, like a warm baby bottle.
- The cross paste must be thick enough to hold its shape but thin enough to pipe smoothly. I test it by lifting a spoon, it should ribbons back into itself slowly.
03 -
- Place your baking tray on the middle rack of the oven. If they are too high, the tops brown before the centers cook through.
- Let the buns cool for at least 15 minutes before slicing. Cutting into them too soon steam the texture and makes them gummy inside.