If you have a soft spot for classic, comforting treats that fill your kitchen with the warm aroma of spices and sweetness, this Hot Cross Buns Recipe is an absolute must-try. These tender, fluffy buns boast a delightful blend of cinnamon, mixed spice, and studded dried fruits, crowned with the iconic flour cross that makes them instantly recognizable. Perfect for sharing or savoring with your favorite cuppa, this recipe captures the essence of traditional baking with simple ingredients and straightforward steps that promise a rewarding baking adventure every time.
Ingredients You’ll Need
Although the ingredient list might seem extensive, each component in this Hot Cross Buns Recipe plays a vital role in achieving their signature flavor and texture. From the creamy butter melting into warm milk to the bursts of sweetness from candied peel and sultanas, these ingredients combine to create a bun that’s soft yet flavorful, perfectly spiced, and wonderfully aromatic.
- 220 ml Milk: Warmed to dissolve butter and activate yeast, providing moisture and tenderness.
- 50 g Butter: Adds richness and a tender crumb to the dough.
- 450 g Strong white bread flour: The foundation for a good rise and chewy texture.
- 1 tsp Fine salt: Enhances the flavor balance of the bun.
- 3 tsp Mixed spice: The classic hot cross bun blend of warming spices that define the taste.
- 2 tsp Cinnamon: Adds a sweet and woody spice note throughout the dough.
- 45 g Caster sugar: Provides subtle sweetness without overpowering.
- 60 g Candied peel: Tangy bursts of citrusy flavor that brighten the bun.
- 80 g Sultanas: Sweet, juicy raisins that add texture and flavor.
- 1 Egg (Beaten): Binds and enriches the dough, contributing to color and structure.
- 2 tbsp Milk: For brushing the buns, helping keep their tops soft and shiny.
- 50 g Plain flour: Mixed with water to pipe the signature crosses on top.
- 2 tbsp Apricot jam: Glazed on the buns fresh from the oven for a lovely shine and a touch of sweetness.
How to Make Hot Cross Buns Recipe
Step 1: Prepare the Milk and Butter
Start by gently heating the milk until it’s hot but not boiling—this is important to prevent killing the yeast. Stir in the butter and set aside, allowing the butter to melt fully and the mixture to cool slightly. This warm mixture will help create a soft dough and ensure a good rise.
Step 2: Mix the Dry Ingredients
While the milk mixture cools, sift together the strong white bread flour, salt, mixed spice, cinnamon, and caster sugar in a large bowl. These spices give the buns their signature cozy flavor, while the flour is the body that holds everything together.
Step 3: Add the Candied Peel and Sultanas
Sprinkle in the candied peel and sultanas, stirring them through the dry mixture for an even distribution, so every bite has a burst of sweetness and chew.
Step 4: Combine Wet and Dry to Form Dough
When the milk and butter mixture feels tepid, pour it into the flour mixture along with the beaten egg. Mix everything together, then knead the dough on a floured surface for about 5 minutes until it becomes springy and smooth. This kneading develops the gluten, crucial for that soft, airy bun texture.
Step 5: First Rise
Place the dough in an oiled bowl and cover it with oiled cling film to prevent drying out. Leave it to rise in a warm spot for approximately 2 hours, or until the dough has doubled in size. This stage is where the magic happens, as the yeast works to give your buns that perfect lift.
Step 6: Shape the Buns
Once risen, punch down the dough gently and divide it into 12 equal portions. Shape each piece into tight, neat balls by stretching the edges under themselves using the edge of your hand—this gives the buns a smooth top and ensures even rising during baking. Place the buns on an oiled baking tray.
Step 7: Second Rise
Cover your shaped buns again with lightly oiled cling film and let them rise in a warm place for 45 minutes. They will puff up nicely, making sure they bake into soft, fluffy buns.
Step 8: Prepare for Baking
Preheat your oven to 180°C fan (200°C conventional, 400°F, Gas Mark 6). Just before baking, gently brush the tops with milk to keep them soft and glossy.
Step 9: Pipe the Crosses
Mix plain flour with enough water to create a thick but pipeable paste. Using a piping bag or a sandwich bag with the corner snipped off, carefully pipe crosses onto each bun. These crosses are not just decorative — they’re the iconic symbol of hot cross buns that everyone loves.
Step 10: Bake and Glaze
Bake the buns for 15 to 20 minutes until beautifully golden brown. As soon as they come out of the oven, brush them generously with warm apricot jam to add a glossy finish and a subtle sweetness that complements the spices wonderfully.
How to Serve Hot Cross Buns Recipe
Garnishes
Warm, freshly baked hot cross buns are a treat on their own, but a thin spread of golden butter or clotted cream can elevate the experience. For a modern twist, try a drizzle of honey or even a light smear of cream cheese to contrast the spiced sweetness.
Side Dishes
These buns pair exceptionally well with a strong cup of tea or coffee to balance their sweetness. For a brunch spread, offer some fresh fruit or a cheese board alongside for a delightful mix of flavors and textures.
Creative Ways to Present
Slice the buns in half and toast them lightly for a crisp exterior that contrasts perfectly with the soft inside. Consider making a sweet sandwich with chocolate spread or lemon curd for a fun twist. If you’re feeling adventurous, use them as sliders for small savory fillings for a unique brunch option.
Make Ahead and Storage
Storing Leftovers
Leftover hot cross buns are best stored in an airtight container at room temperature for up to two days. This keeps them soft and prevents them from drying out, ready to be enjoyed as snacks or quick breakfasts.
Freezing
These buns freeze wonderfully. Once completely cooled, wrap them tightly in plastic wrap and place in a freezer bag. They can be frozen for up to 3 months, making them perfect for preparing in advance or saving from a larger batch.
Reheating
Reheat your buns by defrosting at room temperature and warming them in a preheated oven at 180°C for about 5 to 7 minutes. Alternatively, a quick microwave burst (20-30 seconds) will do, but be careful not to overdo it, or they could dry out.
FAQs
Can I use dried yeast instead of fresh yeast in this Hot Cross Buns Recipe?
Yes, dried yeast works well. Use about one-third of the fresh yeast amount and activate it in warm milk before adding to the dough. It’s a convenient alternative that still produces lovely buns.
What can I substitute candied peel with?
If you’re not a fan of candied peel, chopped dried apricots or orange zest provide a similar sweet and citrusy flavor without overpowering the buns.
How do I make the crosses if I don’t have a piping bag?
A handy substitute is a sandwich plastic bag with the tip snipped off corner; this works perfectly for piping the flour paste crosses onto the buns.
Can I add more spices or change them in this Hot Cross Buns Recipe?
Certainly! While the classic spices are a mix of cinnamon and mixed spice, feel free to experiment with nutmeg, allspice, or ground cloves to tailor the flavor to your liking.
Is it necessary to glaze the buns with apricot jam?
While it’s not mandatory, glazing with apricot jam adds a gorgeous shine and a subtle fruity sweetness, enhancing both appearance and flavor, making it well worth the extra step.
Final Thoughts
Baking this Hot Cross Buns Recipe is like inviting a warm hug into your kitchen, filling it with nostalgic aromas and delightful flavors that everyone will love. It’s a rewarding experience, perfect for all skill levels, that results in irresistible buns ideal to share with family and friends. So go ahead, roll up your sleeves, and treat yourself to these classic spiced beauties — you won’t regret it!
Print
Hot Cross Buns Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 12 buns
- Category: Baking
- Method: Baking
- Cuisine: British
Description
This classic Hot Cross Buns recipe yields soft, spiced buns studded with sweet sultanas and candied peel, traditionally enjoyed during Easter. The dough is enriched with butter and gently spiced with cinnamon and mixed spice, then topped with flour crosses and a glossy apricot jam finish for a beautiful presentation and sweet glaze.
Ingredients
Dough Ingredients
- 220 ml Milk
- 50 g Butter
- 450 g Strong white bread flour
- 1 tsp Fine salt
- 3 tsp Mixed spice
- 2 tsp Cinnamon
- 45 g Caster sugar
- 60 g Candied peel
- 80 g Sultanas
- 1 Egg (Beaten)
For Brushing
- 2 tbsp Milk
For Crosses
- 50 g Plain flour
- Water (enough to make a soft paste)
For Glazing
- 2 tbsp Apricot jam
Instructions
- Heat milk and butter: Warm the milk on the hob or in the microwave until hot but not boiling, then remove from heat and stir in the butter. Let it cool until the mixture is tepid.
- Mix dry ingredients: In a large bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, and caster sugar.
- Add dried fruit: Stir in the candied peel and sultanas into the dry ingredients evenly.
- Combine wet and dry: Pour the cooled milk and butter mixture into the flour mixture, then add the beaten egg.
- Form and knead dough: Bring the mixture together to form a dough, then turn it out onto a floured surface and knead for about 5 minutes until springy.
- First rise: Place the dough in a clean, oiled bowl, cover with oiled cling film, and allow it to rise in a warm place for approximately 2 hours until doubled in size.
- Shape buns: Punch down the dough and portion it into 12 equal pieces. Shape each piece into a neat, tight ball by stretching the edges underneath using your hand, then arrange them on an oiled baking tray.
- Second rise: Cover the buns again with oiled cling film and leave them to rise for 45 minutes in a warm environment.
- Preheat oven: Heat your oven to 180°C fan / 200°C / 400°F / Gas Mark 6 in preparation for baking.
- Brush buns: Lightly brush the tops of the buns with 2 tablespoons of milk, being careful not to press down and dent them, to maintain softness.
- Prepare crosses: Mix the plain flour with enough water to form a soft paste. Transfer this paste to a piping bag or a sandwich bag with the tip snipped off and pipe crosses onto each bun.
- Bake buns: Bake the buns in the preheated oven for 15-20 minutes until they develop a dark golden color.
- Glaze buns: Immediately after removing from the oven, brush the tops of the buns with warm apricot jam for a shiny, sweet finish.
Notes
- Make sure milk is hot but not boiling to properly melt butter without cooking the milk.
- Be gentle when brushing milk on buns before baking to avoid flattening them.
- The cross paste consistency should be pipeable but thick enough to hold shape during baking.
- Allowing the dough to rise fully both times is critical for light and fluffy buns.
- Use apricot jam warmed slightly for easy brushing and smooth glaze on the hot buns.
