Description
This classic Hot Cross Buns recipe yields soft, fragrant spiced buns studded with candied peel and sultanas, topped with traditional flour crosses and a shiny apricot glaze. Perfect for Easter or any cozy tea time, these buns are gently leavened and baked to a golden finish with a tender crumb and a warm blend of cinnamon and mixed spices.
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 and Crosses
- 2 tbsp Milk (for brushing tops)
- 50 g Plain flour (for crosses)
- Water (enough to make a soft paste for crosses)
- 2 tbsp Apricot jam (for glazing)
Instructions
- Prepare Milk and Butter: Heat the milk until hot but not boiling, then remove from heat and stir in the butter until melted. Set aside to cool to tepid temperature.
- Mix Dry Ingredients: In a bowl, combine the bread flour, fine salt, mixed spice, cinnamon, caster sugar, candied peel, and sultanas.
- Combine Wet and Dry Ingredients: Pour the cooled milk and butter mixture into the flour mixture, add the beaten egg, and mix together to form a dough.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until the dough feels springy and smooth.
- First Rise: Place the kneaded dough in a clean oiled bowl, cover with oiled cling film, and leave in a warm place for about 2 hours, until doubled in size.
- Shape the Buns: Divide the risen dough into 12 equal portions. Shape each portion into a tight ball by stretching the dough edges underneath, then place them spaced on an oiled baking tray.
- Second Rise: Cover the buns with oiled cling film again and let them rise for 45 minutes in a warm place until puffy.
- Preheat Oven: Preheat your oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Brush Buns: Lightly brush the tops of the buns gently with 2 tbsp milk to keep them soft as they bake.
- Make and Pipe Crosses: Mix the plain flour with enough water to form a soft paste. Transfer the paste to a piping bag or sandwich bag with the tip snipped off and pipe crosses onto the buns.
- Bake: Bake the buns for 15-20 minutes until they turn a rich dark golden colour.
- Glaze: Remove the buns from the oven and while still hot, brush the tops generously with warm apricot jam for a shiny finish.
Notes
- To ensure even rising, make sure the dough and shaped buns are kept in a warm draft-free environment.
- The milk for brushing before baking helps the buns maintain a soft crust.
- Piping flour crosses can be done with any disposable bag if a piping bag is not available.
- Store cooled buns in an airtight container to keep them fresh for several days or freeze for longer storage.
