Easter Hot Cross Buns (Print Version)
Fluffy buns with warming spices, dried fruit, and a classic cross topping perfect for festive celebrations.
# What You'll 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 (1 packet)
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 all-purpose flour
14 - 5-6 tbsp water
→ Glaze
15 - 2 tbsp apricot jam
# How to Cook:
01 - In a large bowl, combine the flour, sugar, salt, mixed spice, and cinnamon. Add the yeast on one side of the bowl, keeping the salt separate 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 use a stand mixer with dough hook for 10 minutes until the dough is smooth, elastic, and passes the windowpane test.
04 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free area for 1 hour 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. Shape each piece into a smooth, tight ball by tucking the edges underneath. Place on a parchment-lined baking sheet, spacing 2 inches apart to allow for expansion.
07 - Cover loosely with a clean kitchen towel and let rise for 45 minutes until puffy and increased in size by approximately half.
08 - Preheat oven to 400°F.
09 - Whisk the flour with water, adding gradually until a thick, pipeable paste forms. Transfer to a piping bag or zip-top bag with corner snipped.
10 - Pipe a cross shape over each bun, pressing gently to ensure the paste adheres to the surface.
11 - Bake for 20-25 minutes until golden brown on top and the bottoms sound hollow when tapped. Internal temperature should reach 190°F.
12 - While buns are still hot, warm the apricot jam until runny and brush over the tops using a pastry brush to create a shiny finish.
13 - Transfer to a wire rack and cool completely. Serve warm or at room temperature, ideally sliced and toasted with butter.
# Expert Advice:
01 -
- The dough becomes impossibly soft, pillowy clouds that practically melt in your mouth still warm from the oven
- That moment when you break one open and steam escapes carrying the scent of orange and spices feels like pure comfort
- The cross on top makes them feel special and ceremonial even though theyre surprisingly straightforward to make
02 -
- The cross paste needs to be thick enough to hold its shape but thin enough to pipe smoothly, so add the water gradually
- Resist the temptation to cut into them while they are still hot, because they continue cooking slightly as they cool and need time to set
03 -
- Soak the dried fruit in warm orange juice or tea for 30 minutes before adding for plumper, juicier fruit
- The temperature of your milk should feel like bath water, about body temperature, to activate the yeast without killing it