📝 About This Recipe
A timeless British classic, these Hot Cross Buns are the epitome of comfort, traditionally enjoyed to mark the end of Lent. Each bun is a soft, cloud-like pillow of enriched dough, heavily perfumed with warm cinnamon, nutmeg, and allspice, and studded with juicy vine fruits. Finished with a signature flour cross and a sticky apricot glaze, they offer a perfect balance of citrus brightness and deep, yeasty warmth that fills the entire home with an irresistible aroma.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (plus extra for dusting)
- 300 ml Whole Milk (lukewarm, about 110°F)
- 75 grams Unsalted Butter (softened and cubed)
- 7 grams Fast-action Dried Yeast (one standard sachet)
- 75 grams Golden Caster Sugar
- 1 teaspoon Fine Sea Salt
- 1 Large Egg (at room temperature, lightly beaten)
The Spices & Fruit
- 2 teaspoons Mixed Spice or Cinnamon (a blend of cinnamon, nutmeg, and cloves)
- 1/2 teaspoon Ground Ginger
- 150 grams Currants or Sultanas
- 50 grams Mixed Candied Peel (finely chopped)
- 1 piece Orange Zest (freshly zested from one large orange)
The Crosses & Glaze
- 75 grams Plain Flour (for the cross paste)
- 5-6 tablespoons Water (to reach a pipeable consistency)
- 2 tablespoons Apricot Jam (warmed and strained for the glaze)
👨🍳 Instructions
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1
In a small saucepan, gently warm the milk until it is lukewarm (not hot, or it will kill the yeast). Stir in a teaspoon of the sugar and the yeast sachet. Let it sit for 5-10 minutes until it becomes frothy.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, remaining sugar, salt, mixed spice, and ginger.
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3
Make a well in the center of the dry ingredients. Pour in the yeast-milk mixture and the beaten egg. Use a wooden spoon or the dough hook attachment to bring the mixture together into a rough, sticky dough.
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4
Add the softened butter cubes one at a time while kneading. Knead for 8-10 minutes by hand on a floured surface, or 5-7 minutes in a stand mixer, until the dough is smooth, elastic, and tacky but not sticking to your fingers.
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5
Flatten the dough slightly and sprinkle over the currants, candied peel, and orange zest. Fold the dough over the fruit and knead gently for another 2 minutes until the fruit is evenly distributed.
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6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp tea towel and leave in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Punch the risen dough down to release the air. Divide it into 12 equal portions (about 75-80g each). Roll each piece into a smooth, tight ball.
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8
Arrange the buns on a baking tray lined with parchment paper, leaving about 2cm of space between them. Cover loosely and let them proof again for 45-60 minutes until they have expanded and are touching each other.
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9
Preheat your oven to 200°C (400°F/Gas Mark 6). While the oven heats, make the cross paste by mixing the plain flour with water, adding one tablespoon at a time until you have a thick, smooth paste.
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10
Transfer the flour paste to a piping bag with a small round nozzle. Pipe a continuous line across each row of buns, then repeat in the other direction to create the crosses.
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11
Bake for 20-25 minutes on the middle rack until the buns are deep golden brown and sound hollow when tapped on the bottom.
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12
While the buns are still hot from the oven, brush them generously with the warmed apricot jam to create a shiny, sticky finish. Transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
For the softest buns, ensure your milk isn't too hot; 110°F is the 'sweet spot' for yeast activation. If the dough feels too sticky during kneading, resist adding too much extra flour, as this can make the buns tough. Soaking your currants in warm apple juice or tea for 20 minutes before adding them makes them extra plump and juicy. Use a kitchen scale to weigh your dough portions to ensure all 12 buns bake evenly and look professional. To reheat leftovers, split them and toast them under the broiler for a minute to crisp the edges while keeping the center soft.
🍽️ Serving Suggestions
Serve warm, split open with a thick slab of cold, salted farmhouse butter. Pair with a pot of Earl Grey tea—the bergamot notes complement the orange zest in the dough beautifully. For a decadent twist, spread with a thin layer of orange marmalade or lemon curd. Enjoy alongside a sharp cheddar cheese for a traditional savory-sweet British snack. Try them toasted the next day with a smear of honey or cinnamon butter.