Description
Traditional British Hot Cross Buns are soft, spiced sweet rolls studded with currants and candied orange peel, topped with a distinctive flour cross and glazed for a shiny finish. Perfectly baked to golden brown, these buns are ideal for Easter celebrations or year-round enjoyment.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup dried currants or raisins
- 1/4 cup candied orange peel (optional)
Cross Mixture
- 1/2 cup all-purpose flour
- 1/3 cup water
Glaze
- 1/4 cup sugar
- 2 tablespoons water
Instructions
- Activate Yeast: In a small bowl, combine warm milk and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, salt, ground cinnamon, ground nutmeg, and ground allspice to evenly distribute the spices.
- Form Dough: Add softened butter, eggs, and the foamy yeast mixture to the dry ingredients. Mix until a sticky dough forms. Knead the dough by hand or with a dough hook attachment for 8 to 10 minutes until the dough becomes smooth and elastic.
- Add Fruits: Knead in the dried currants or raisins along with the optional candied orange peel until they are evenly incorporated into the dough.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
- Shape Buns: Punch down the risen dough to release air. Divide it into 12 equal pieces, shape each into a ball, and place them on a parchment-lined baking sheet or in a greased 9×13-inch pan. Cover and let rise again for 30 to 45 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C) while the dough is undergoing the second rise.
- Prepare Cross Paste: Mix the cross ingredients—flour and water—into a thick paste. Transfer the paste to a piping bag or a zip-top bag with the corner snipped off.
- Pipe Crosses: Pipe a cross over the top of each bun using the prepared paste to create the traditional hot cross bun markings.
- Bake: Bake the buns for 20 to 25 minutes until they are golden brown and cooked through.
- Make Glaze: While the buns are baking, heat sugar and water in a small saucepan over medium heat until the sugar dissolves completely to create a syrup glaze.
- Glaze Buns: Immediately after removing the buns from the oven, brush them with the warm sugar glaze to give them a shiny finish.
- Cool and Serve: Allow the buns to cool slightly before serving to enjoy their soft, fragrant texture.
Notes
- Traditionally served on Good Friday, but delicious throughout the year.
- Currants can be substituted with raisins if preferred.
- Orange peel is optional and can be omitted.
- Best enjoyed fresh but can be lightly toasted the next day.
