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
Scale
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.
