Easter Hot Cross Buns (Printable)
Soft buns with mixed spices, dried fruit, and a glossy apricot glaze, perfect for festive gatherings.
# What You Need:
→ Dough
01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
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
08 - 3 tablespoons unsalted butter, softened
09 - 1 1/4 cups whole milk, lukewarm
10 - 1 large egg
→ Fruit
11 - 2/3 cup currants or raisins
12 - 1/4 cup mixed peel (candied orange and lemon peel)
13 - Zest of 1 orange
→ Crosses
14 - 1/2 cup all-purpose flour
15 - 6 tablespoons water
→ Glaze
16 - 3 tablespoons apricot jam
# Steps:
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 no longer sticky. The dough should bounce back when pressed.
04 - Place dough in a greased bowl, cover with plastic wrap or a 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. Shape each piece into a smooth ball by tucking edges underneath. Arrange on a lined baking sheet with slight spacing between buns.
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.
09 - Mix flour and water to create a thick, smooth paste. Transfer to a piping bag or zip-top bag with corner snipped.
10 - Pipe a cross shape over each risen bun using the flour paste. Work quickly and steadily to maintain clean lines.
11 - Bake for 20-25 minutes until golden brown on top and buns sound hollow when tapped on the bottom.
12 - Warm apricot jam gently until pourable. Brush over hot buns immediately for a glossy finish. Transfer to wire rack and cool completely before serving.
# Expert Advice:
01 -
- These buns bridge the gap between proper British baking and the kind of cozy comfort that makes any kitchen feel like home
- The spice blend hits different when they emerge fresh from the oven, turning an ordinary morning into something worth celebrating
02 -
- Milk that is too hot will kill your yeast so aim for body temperature like a warm baby bottle
- The cross paste needs to be thick enough to hold its shape but thin enough to pipe smoothly
- Brush the glaze on while they are still hot or it will not set properly
03 -
- Weigh your ingredients rather than using cups for the most consistent results every single time
- The buns are done when they sound hollow when tapped on the bottom like a drum