Description
These Easy Hot Cross Buns are everything a classic Easter bun should be. Pillowy soft, warmly spiced, and packed with plump dried fruit, they fill the kitchen with the most incredible aroma as they bake. This foolproof recipe guides you through every step, from mixing the enriched dough to piping the signature crosses. Whether you are an experienced baker or trying hot cross buns for the first time, this recipe delivers perfect results.
Ingredients
- 500g strong white bread flour, plus extra for dusting
- 7g fast-action dried yeast
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 75g caster sugar
- 1 teaspoon fine salt
- 75g unsalted butter, softened
- 300ml warm whole milk
- 1 large egg, beaten
- 150g currants or sultanas
- Zest of 1 orange
- For the crosses: 75g plain flour, 5-6 tablespoons water
- For the glaze: 3 tablespoons apricot jam, 1 tablespoon water
Instructions
1. Combine flour, yeast, mixed spice, cinnamon, sugar, and salt in a large bowl. Add softened butter and rub in with fingertips until it resembles breadcrumbs.
2. Make a well in the center. Pour in warm milk and beaten egg. Mix to form a rough dough, then turn out onto a lightly floured surface.
3. Knead for 10 minutes until the dough is smooth, elastic, and no longer sticky. Flatten slightly and scatter over currants and orange zest. Fold and knead until evenly distributed.
4. Shape into a ball, place in a lightly oiled bowl, cover with a damp tea towel, and leave to prove in a warm place for 1 hour until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each into a smooth ball and arrange snugly in a lined 23x33cm baking tin.
6. Cover loosely and prove for a further 30 minutes until the buns are puffed and touching.
7. Preheat oven to 400°F (200°C). Mix plain flour with enough water to make a thick paste. Pipe a cross over each bun.
8. Bake for 18 to 22 minutes until deep golden brown. Heat apricot jam with water, sieve, and brush generously over hot buns. Cool slightly before serving.
Notes
Warm milk should be around 40°C – warm to the touch but not hot, or it will kill the yeast.
Dough can be made the night before and left to prove slowly in the fridge overnight.
Buns are best eaten on the day of baking, but freeze beautifully for up to 3 months.
Day-old buns are perfect for making Hot Cross Bun Bread and Butter Pudding.
Mixed dried fruit, dried cranberries, or chopped dried apricots can replace currants.
- Prep Time: 30 minutes
- Cook Time: 20
- Category: Bread
- Method: Baking
- Cuisine: British