Easter Hot Cross Buns

The first Easter I spent in London, my flatmate kept talking about these spiced buns she missed from childhood. When I finally baked them, the whole building smelled like warmth and cloves and somehow every neighbour knocked on my door to ask what was in the oven.

Last year I made an enormous batch for my nieces Easter breakfast and she asked if we could have them every weekend. Now she helps me pipe the crosses and somehow always ends up with flour in her hair and jam on her nose.

Ingredients

• Strong white bread flour: This higher protein content creates that signature pillowy texture that makes restaurant bread buns so irresistible
• Mixed spice, cinnamon, and nutmeg: The warming trio that fills your entire kitchen with the most incredible aroma while they bake
• Instant yeast: I keep mine in the freezer and it never fails me, even when I forget to plan ahead
• Unsalted butter: Room temperature butter incorporates into the dough more evenly than cold
• Whole milk: The fat content here is what makes these buns tender rather than tough
• Large egg: Adds richness and helps bind everything together beautifully
• currants or raisins: Little bursts of sweetness throughout every bite
• Mixed peel: This candied citrus adds brightness that cuts through all that spice
• Orange zest: Fresh orange oil makes these sing in a way dried fruit alone never could
• Plain flour: For the crosses you want regular flour, not bread flour, or the paste becomes too elastic
• Apricot jam: The traditional glaze that gives bakery buns that professional glossy finish

Instructions

Mix the dry foundation:

In a large bowl combine flour caster sugar mixed spice cinnamon nutmeg salt and yeast placing salt and yeast on opposite sides of the bowl

Bring the dough together:

Add softened butter lukewarm milk and egg then mix until you have a soft slightly sticky dough that holds together when squeezed

Knead until silky:

Work the dough on a lightly floured surface for 8 to 10 minutes until it feels smooth and elastic like a soft pillow

Let the dough rise:

Place dough in a greased bowl cover and leave in a warm spot for about 1 hour until it has doubled in size

Add the fruit:

Knock back the dough and gently knead in currants mixed peel and orange zest until evenly distributed throughout

Shape the buns:

Divide dough into 12 equal pieces roll each into a smooth ball and arrange on a lined baking tray spaced slightly apart

Second rise:

Cover loosely with oiled cling film and let rise for 45 to 60 minutes until puffed and just touching each other

Prepare for baking:

Preheat oven to 200°C 180°C fan 400°F Gas 6 while you mix the plain flour with water to create a thick smooth paste for the crosses

Pipe the crosses:

Transfer the flour paste to a piping bag and pipe a cross over each risen bun working quickly and confidently

Bake to golden:

Bake for 20 to 25 minutes until deep golden brown and they sound hollow when tapped on the bottom

Add the glaze:

Warm the apricot jam until runny and brush generously over the hot buns for that signature glossy finish

Cool completely:

Transfer to a wire rack and let cool before serving though I always burn my mouth on at least one

Save

My grandmother would serve these still warm with salted butter that melted into all the little crevices. Now whenever I smell that combination of yeast and citrus I am immediately back at her kitchen table watching steam rise off the plate.

Getting The Rise Right

I have learned that yeast is surprisingly sensitive to its environment. In winter I turn my oven light on and place the dough inside with the door cracked the gentle heat creates the perfect warm draft free spot for rising.

Fruit Variations

Sometimes I swap the currants for chopped dried apricots or tart dried cherries especially when I want something different from the traditional version. The key is keeping the total fruit weight the same so the dough ratio stays consistent.

Storage And Serving

These buns freeze remarkably well which is why I always double the batch. I wrap them individually in foil then freeze so I can grab one for breakfast throughout April.

• Toast leftover buns and serve with salted butter
• Split and use as the base for bread pudding
• Enjoy with a strong cup of English breakfast tea

Save

There is something deeply satisfying about pulling a tray of these from the oven and seeing those perfect white crosses against golden brown. Happy baking my friend.

Questions & Answers

→ What spices are used in these buns?

The buns include mixed spice, ground cinnamon, and nutmeg, creating a warm and fragrant flavor.

→ How do I achieve the glossy finish on the buns?

Brushing the baked buns with warmed apricot jam gives the characteristic shiny glaze.

→ Can I substitute the dried fruit?

Yes, currants can be replaced with sultanas or chopped dried apricots for a different fruity taste.

→ Is it necessary to let the dough rise twice?

Yes, the first rise develops the dough’s texture and flavor; the second rise shapes the buns into soft, fluffy portions.

→ What is the purpose of the flour paste cross?

The cross is piped over each bun before baking, providing the traditional look and slight texture contrast after baking.

→ How should I store leftover buns?

Store them in an airtight container to keep them soft, and reheat gently before serving to refresh texture.