Easter Hot Cross Buns (Printable)
Soft, spiced sweet buns with dried fruit and a distinct cross topping for festive enjoyment.
# What You Need:
→ Dough
01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 2 1/4 tsp instant dried yeast (1 sachet)
04 - 1 tsp ground cinnamon
05 - 1 tsp ground 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 - 1/2 cup currants or raisins
12 - 1/2 cup mixed candied peel, chopped
13 - Zest of 1 orange
→ Cross Paste
14 - 1/3 cup plain flour
15 - 5-6 tbsp water
→ Glaze
16 - 2 tbsp apricot jam
17 - 1 tbsp water
# Steps:
01 - In a large bowl, combine the flour, sugar, cinnamon, mixed spice, nutmeg, and salt. Add the yeast on one side of the bowl and the salt on the opposite side to prevent interaction.
02 - Add the softened butter, orange zest, currants or raisins, and chopped candied peel to the dry mixture. Toss gently to distribute evenly.
03 - Warm the milk until lukewarm (about 100°F). Whisk the egg into the milk until fully combined, then pour into the flour mixture.
04 - Mix to form a sticky dough. Turn onto a lightly floured surface and knead for 10 minutes by hand until smooth and elastic, or use a stand mixer with dough hook for 5 minutes.
05 - Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for about 1 hour until doubled in size.
06 - Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and arrange on a lined baking sheet, leaving slight space between each bun.
07 - Cover loosely with oiled plastic wrap or a clean towel. Let rise for 45 minutes until puffy and just touching each other.
08 - Preheat oven to 400°F (200°C conventional, 180°C fan).
09 - Mix the plain flour and water to create a thick, pipeable paste. Transfer to a piping bag or plastic bag with corner snipped.
10 - Pipe a cross shape over each bun using the flour paste, ensuring lines are even and centered.
11 - Bake for 20-25 minutes until golden brown and sound hollow when tapped on the bottom.
12 - Heat the apricot jam and water in a small saucepan or microwave until melted and smooth.
13 - Brush the warm jam glaze over the hot buns immediately after removing from the oven. Cool on a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- These buns bridge generations and conversations
- The spice blend creates a warmth that lingers
02 -
- The dough will feel sticky but that creates the softest crumb
- Pipe the crosses right before baking to prevent spreading
03 -
- Brush the risen buns with milk before piping for cross adhesion
- Mix glaze thoroughly to remove apricot chunks for smooth finish