Easter Hot Cross Buns (Print Version)
Soft spiced buns with dried fruit, finished with a glossy cross topping—perfect for festive occasions.
# What You'll 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
13 - Zest of 1 orange
→ Crosses
14 - 2/3 cup plain flour
15 - 6 tablespoons water
→ Glaze
16 - 3 tablespoons apricot jam
# How to Cook:
01 - Combine bread flour, caster sugar, mixed spice, cinnamon, nutmeg, and yeast in a large bowl. Position salt and yeast on opposite sides of the bowl to prevent yeast inhibition.
02 - Pour in softened butter, lukewarm milk, and beaten egg. Stir thoroughly until a soft, slightly sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead vigorously for 8–10 minutes until smooth, elastic, and no longer tacky.
04 - Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for approximately 1 hour until doubled in volume.
05 - Punch down risen dough to release air. Knead in currants, mixed peel, and orange zest until fruit is evenly distributed throughout the dough.
06 - Divide dough into 12 equal portions. Roll each piece into a smooth ball and arrange on a parchment-lined baking sheet, leaving slight space between buns.
07 - Cover loosely with oiled plastic wrap. Allow to proof for 45–60 minutes until buns are puffed and just touching each other.
08 - Heat oven to 400°F.
09 - Whisk plain flour and water in a small bowl until a thick, smooth paste forms. Transfer mixture to a piping bag fitted with a small round tip.
10 - Pipe a straight vertical line down the center of each bun, followed by a horizontal line to form a cross shape.
11 - Bake for 20–25 minutes until golden brown and buns sound hollow when tapped on the bottom.
12 - Warm apricot jam gently in a small saucepan or microwave until fluid. Brush generously over hot buns for a glossy finish.
13 - Transfer buns to a wire rack to cool completely. Serve fresh or toast before serving with butter.
# Expert Advice:
01 -
- The dough is impossibly soft and fragrant thanks to warming spices that fill your kitchen as they bake
- These freeze beautifully so you can make them ahead and pull them out for Easter morning breakfast
02 -
- The milk must be lukewarm not hot or youll kill the yeast before it can work its magic
- Let the buns cool completely before storing or the glaze will become sticky and gummy
03 -
- Use room temperature ingredients to help the dough develop properly and rise evenly
- Brush the buns with the glaze immediately while they are still hot for the best shine