Description
This classic Hot Cross Buns recipe results in soft, spiced, and fruit-studded buns perfect for Easter or any cozy occasion. Made with a fragrant blend of mixed spice and cinnamon, filled with sultanas and candied peel, and finished with a shiny apricot glaze and the traditional cross piped on top, these buns are delightfully fluffy and flavorful.
Ingredients
Scale
Wet Ingredients
- 220 ml Milk
- 50 g Butter
- 1 Egg (Beaten)
- 2 tbsp Milk (for brushing)
- 2 tbsp Apricot jam (for glazing)
Dry Ingredients
- 450 g Strong white bread flour
- 1 tsp Fine salt
- 3 tsp Mixed spice
- 2 tsp Cinnamon
- 45 g Caster sugar
- 2 tbsp Milk (for brushing tops)
- 50 g Plain flour (for crosses)
Fruit and Add-ins
- 60 g Candied peel
- 80 g Sultanas
Instructions
- Heat Milk and Melt Butter: Heat the milk on a hob or in the microwave until hot but not boiling. Remove from heat and stir in the butter until melted. Set aside to cool to tepid.
- Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, and caster sugar.
- Add Fruit: Stir in the candied peel and sultanas evenly into the dry mixture.
- Combine Wet and Dry: When the milk and butter mixture has cooled to tepid, pour it into the flour mixture along with the beaten egg.
- Knead Dough: Bring the mixture together to form a dough, then turn out onto a lightly floured surface and knead for about 5 minutes until the dough is springy and smooth.
- First Proof: Place the dough into a clean, oiled bowl. Cover with oiled cling film and allow it to rise in a warm place for approximately 2 hours, or until doubled in size.
- Shape Buns: Once risen, divide the dough into 12 equal pieces. Shape each piece into a tight, neat ball by stretching the edges down and under using your hand. Place on an oiled baking tray, spaced evenly.
- Second Proof: Cover the shaped buns with oiled cling film again and let rise in a warm place for 45 minutes to puff up.
- Preheat Oven: Heat oven to 180°C fan (200°C conventional, 400°F, Gas Mark 6).
- Brush with Milk: Gently brush the tops of each bun with 2 tablespoons of milk to keep the crust soft and help browning.
- Prepare and Pipe Crosses: Mix the plain flour with enough water to create a soft paste. Transfer the paste to a piping bag or a sandwich bag with a small snip at the corner, then pipe a cross on the top of each bun.
- Bake: Bake the buns in the preheated oven for 15-20 minutes, or until they turn a rich, dark golden color.
- Glaze: Upon removing the buns from the oven, immediately brush them with warm apricot jam to give a glossy, sweet finish.
Notes
- Ensure the milk is only tepid before adding to the mix to avoid killing the yeast.
- Kneading well is essential to develop the gluten and achieve soft, fluffy buns.
- Use strong white bread flour for better dough structure and rise.
- The paste for crosses must be pipeable but not too runny to maintain clear cross shapes.
- Apricot glaze adds shine and extra sweetness but can be omitted for a less sweet crust.
- For a vegan option, substitute butter with plant-based margarine and use a flax egg or commercial egg replacer instead of beaten egg.
