Easter Hot Cross Buns (Print Version)
Soft, spiced sweet buns with dried fruit and a distinctive cross, perfect for festive gatherings.
# What You'll Need:
→ Dough
01 - 3 ½ cups strong white bread flour
02 - ⅓ cup granulated sugar
03 - 2 ¼ teaspoons instant dried yeast (1 packet)
04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon mixed spice
06 - ½ teaspoon ground nutmeg
07 - ½ teaspoon salt
08 - 3 tablespoons unsalted butter, softened
09 - 1 cup whole milk, lukewarm
10 - 1 large egg
11 - ⅔ cup currants or raisins
12 - ½ cup mixed candied peel, chopped
13 - Zest of 1 orange
→ Cross Paste
14 - ½ cup all-purpose flour
15 - 5-6 tablespoons water
→ Glaze
16 - 2 tablespoons apricot jam
17 - 1 tablespoon water
# How to Cook:
01 - In a large bowl, combine the flour, sugar, cinnamon, mixed spice, nutmeg, and salt. Position the yeast and salt on opposite sides of the bowl to prevent interaction.
02 - Add the softened butter, orange zest, currants, and candied peel to the dry mixture. Stir to distribute evenly.
03 - Whisk the egg into the lukewarm milk until combined. Pour the liquid mixture into the bowl with the dry ingredients.
04 - Mix to form a sticky dough. Turn onto a lightly floured surface and knead for 10 minutes by hand, or 5 minutes using a stand mixer with dough hook, until smooth and elastic.
05 - Place the dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for approximately 1 hour, until doubled in size.
06 - Punch down the dough and divide into 12 equal portions. Shape each 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.
09 - Whisk the all-purpose flour and water into a thick, pipeable paste. Transfer to a piping bag or Ziploc bag with corner snipped.
10 - Pipe a cross over each bun, applying even pressure to create clean lines.
11 - Bake for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom.
12 - While buns are baking, heat the apricot jam and water in a small saucepan or microwave until melted and smooth.
13 - Immediately brush the warm glaze over the hot buns after removing from oven. Cool on a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- The kitchen fills with the most incredible spiced aroma while these bake better than any candle
- That moment when you brush hot buns with jam glaze and they turn glossy and irresistible
02 -
- The cross paste should be thick like toothpaste not runny or it will spread and lose its shape
- Brush the glaze on immediately after baking while the buns are still hot so it sets into a shiny finish
03 -
- Use a kitchen scale for the flour volume measurements for bread dough are notoriously inaccurate
- If the dough feels too sticky add flour one tablespoon at a time to avoid making the final buns dense