📝 About This Recipe
A quintessential British Easter tradition, these buns are a masterclass in aromatic baking, featuring a pillowy-soft crumb infused with warm spices and citrus zest. Each bun is studded with plump, booze-soaked vine fruits and finished with a signature flour cross and a sticky, golden glaze. Perfect for a leisurely spring brunch, they fill your kitchen with the nostalgic scent of cinnamon, nutmeg, and toasted yeast.
🥗 Ingredients
The Fruit Steep
- 150 grams Sultanas or Raisins (or a mix of both)
- 50 grams Mixed Candied Peel (finely chopped)
- 1/4 cup Orange Juice (warm; can substitute with dark rum or brandy)
The Dough
- 500 grams Strong White Bread Flour (plus extra for dusting)
- 7 grams Fast-action Dried Yeast (one standard sachet)
- 1 teaspoon Fine Sea Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Mixed Spice (or a blend of nutmeg, cloves, and ginger)
- 50 grams Unsalted Butter (softened and cubed)
- 75 grams Caster Sugar
- 300 ml Whole Milk (lukewarm)
- 1 Large Egg (beaten, at room temperature)
- 1 tablespoon Orange Zest (freshly grated)
The Crosses and Glaze
- 75 grams Plain Flour (for the paste)
- 5-6 tablespoons Water (to reach a pipeable consistency)
- 2 tablespoons Apricot Jam (warmed and strained)
- 1 tablespoon Honey (for extra shine)
👨🍳 Instructions
-
1
In a small bowl, combine the sultanas, candied peel, and warm orange juice. Let them soak for at least 30 minutes to plump up the fruit.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, yeast, salt, sugar, cinnamon, and mixed spice until well combined.
-
3
Make a well in the center of the dry ingredients. Pour in the lukewarm milk, the beaten egg, and the softened butter cubes.
-
4
Using a dough hook or your hands, mix until a rough dough forms. If using a stand mixer, knead on medium-low speed for 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky.
-
5
Drain any excess liquid from the soaked fruit. Add the fruit and orange zest to the dough, kneading gently for another 2-3 minutes until the fruit is evenly distributed.
-
6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and leave in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
7
Punch the dough down to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal portions (about 90-100g each for precision).
-
8
Roll each portion into a smooth, tight ball. Arrange them on a baking tray lined with parchment paper, leaving about 2cm of space between each bun so they can grow together.
-
9
Cover the tray loosely with greased plastic wrap and let the buns rise again for 45-60 minutes in a warm place until they are puffy and touching.
-
10
Preheat your oven to 200°C (400°F/Gas Mark 6). To make the cross paste, mix the plain flour with water one tablespoon at a time until you have a thick, smooth paste.
-
11
Spoon the paste into a piping bag with a small round nozzle (or a sandwich bag with the corner snipped). Pipe a continuous line across each row of buns, then repeat in the other direction to create crosses.
-
12
Bake for 20-25 minutes on the middle rack until the buns are deep golden brown and sound hollow when tapped on the bottom.
-
13
While the buns are baking, heat the apricot jam and honey in a small saucepan until liquid. Strain through a sieve to remove any fruit chunks.
-
14
Brush the warm glaze generously over the buns as soon as they come out of the oven. Transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
Use 'Strong' bread flour rather than all-purpose; the higher protein content is essential for that chewy, bakery-style texture. Ensure your milk is lukewarm (about 38°C/100°F)—too hot will kill the yeast, and too cold will slow the rise significantly. For the neatest crosses, pipe in one steady, slow motion across the entire row of buns rather than doing each bun individually. If the fruit on the surface of the buns looks like it might burn, gently tuck it deeper into the dough during the shaping stage. To store, keep in an airtight container for 2 days; they are best revived by splitting and toasting.
🍽️ Serving Suggestions
Serve warm, split open with a generous slab of salted farmhouse butter. Pair with a pot of Earl Grey tea or a robust French press coffee. For a decadent twist, spread with lemon curd or orange marmalade. Leftover buns make incredible 'Hot Cross Bun Bread and Butter Pudding'. Serve alongside sharp white cheddar cheese for a traditional savory-sweet flavor combination.