Easter Hot Cross Buns (Printable)

Fluffy buns with warming spices and dried fruit, finished with a cross-shaped topping.

# What You Need:

→ Dough

01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 1 tsp salt
04 - 2 tsp ground mixed spice
05 - 1 tsp ground cinnamon
06 - 2 1/4 tsp fast-action dried yeast
07 - 3 tbsp unsalted butter, softened
08 - 1 1/4 cups whole milk, lukewarm
09 - 1 large egg

→ Fruit

10 - 2/3 cup currants or raisins
11 - 1/4 cup mixed candied peel, finely chopped
12 - Zest of 1 orange

→ Cross Paste

13 - 1/2 cup plain flour
14 - 5-6 tbsp water

→ Glaze

15 - 2 tbsp apricot jam

# Steps:

01 - In a large bowl, combine the flour, sugar, salt, mixed spice, and cinnamon. Position the yeast on one side of the bowl and salt on the opposite side to prevent yeast inhibition.
02 - Add the softened butter, lukewarm milk, and egg to the dry ingredients. Mix thoroughly until a soft, cohesive dough forms.
03 - Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 10 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
04 - Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and place in a warm, draft-free area. Let rise for 1 hour or until doubled in volume.
05 - Punch down the risen dough to release air. Knead in the currants, candied peel, and orange zest until evenly distributed throughout the dough.
06 - Divide the dough into 12 equal portions, approximately 85g each. Shape each piece into a smooth, tight ball and arrange on a parchment-lined baking sheet, spacing 2 inches apart to allow for expansion.
07 - Cover the tray loosely with a clean tea towel and let rise in a warm place for 45 minutes until the buns are visibly puffed and touching each other.
08 - Preheat the oven to 400°F with rack positioned in the center.
09 - Whisk the plain flour with 5-6 tablespoons water in a small bowl until a thick, pipeable paste forms. Adjust consistency with additional water if necessary.
10 - Transfer the paste to a piping bag fitted with a small round tip or a zip-top bag with a corner snipped. Pipe a continuous cross over the center of each bun.
11 - Bake for 20-25 minutes until deep golden brown and the bottoms sound hollow when tapped. Rotate the tray halfway through for even browning.
12 - While the buns are still hot, warm the apricot jam until fluid and brush generously over the tops using a pastry brush to create a shiny finish.
13 - Transfer the buns to a wire rack and cool completely. Serve warm, toasted with butter, or at room temperature.

# Expert Advice:

01 -
  • The spice blend hits different when you toast them fresh, and that first warm bite is pure nostalgia
  • They freeze beautifully so you can keep Easter going long after the holiday passes
02 -
  • Soaking your dried fruit in warm orange juice or tea for 30 minutes beforehand makes them plump and incredibly juicy
  • The cross paste needs to be thicker than you think, or it will melt into the dough during baking and disappear
03 -
  • If your crosses crack during baking, your paste was too thick, but they'll still taste fantastic
  • Use a kitchen scale to portion the dough evenly, so all buns finish baking at the same time

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