📝 About This Recipe
A timeless symbol of Easter, these buns are deeply aromatic, pillowy soft, and studded with citrus-soaked vine fruits. This recipe honors the British tradition of Good Friday baking, blending warming spices like cinnamon and nutmeg with a modern touch of honey for a sticky, golden finish. Each bite offers a perfect balance of buttery brioche-style dough and the bright tang of candied peel, making them the ultimate centerpiece for a spring brunch.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (plus extra for dusting)
- 300 ml Whole Milk (lukewarm, about 100°F/38°C)
- 75 grams Unsalted Butter (softened and cubed)
- 7 grams Fast-action Dried Yeast (one standard sachet)
- 1 teaspoon Fine Sea Salt
- 75 grams Golden Caster Sugar
- 1 Large Egg (at room temperature, lightly beaten)
The Spice & Fruit Mix
- 150 grams Sultanas or Raisins (soaked in hot tea or orange juice for 20 mins)
- 50 grams Mixed Candied Peel (finely chopped)
- 1 Orange Zest (freshly grated)
- 1.5 teaspoons Ground Cinnamon
- 1 teaspoon Mixed Spice (or a blend of nutmeg, clove, and ginger)
The Crosses & Glaze
- 75 grams All-purpose Flour (for the cross paste)
- 5-6 tablespoons Water (to reach a pipeable consistency)
- 2 tablespoons Apricot Jam or Honey (warmed for glazing)
👨🍳 Instructions
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1
In a small saucepan, gently warm the milk until it is lukewarm (not hot). Whisk in the sugar and yeast, then let it sit for 5-10 minutes until a light foam forms on the surface.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, salt, cinnamon, and mixed spice. Whisk briefly to distribute the spices evenly.
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3
Make a well in the center of the flour. Pour in the yeast mixture and the beaten egg. Using a dough hook or a wooden spoon, mix until a shaggy dough begins to form.
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4
Begin kneading the dough. If using a mixer, work on medium-low speed. Gradually add the softened butter, one cube at a time, ensuring each piece is incorporated before adding the next. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
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5
Drain your soaked sultanas well. Flatten the dough slightly, scatter the fruit, orange zest, and candied peel over the top, then fold and knead 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 cloth and leave to rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide into 12 equal portions (roughly 90-100g each).
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8
Roll each portion into a smooth, tight ball. Arrange them on a baking sheet lined with parchment paper in a 3x4 grid, leaving about 2cm of space between each bun.
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9
Cover the buns loosely with oiled plastic wrap and let them prove for another 45-60 minutes. They should be puffy and just touching each other.
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10
Preheat your oven to 200°C (400°F). Prepare the cross paste by mixing the flour and water until you have a thick, smooth paste. Transfer to a piping bag with a small round nozzle.
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11
Pipe a continuous line across each row of buns, then repeat in the opposite direction to create the iconic cross pattern.
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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.
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13
While the buns are still piping hot from the oven, brush them generously with the warmed apricot jam or honey to create a sticky, professional shine.
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14
Transfer to a wire rack to cool slightly. These are best served warm, split open with a thick slab of salted butter.
💡 Chef's Tips
Soak your dried fruit in hot Earl Grey tea or orange juice beforehand to ensure they stay plump and juicy during baking. Do not skip the second rise; this is what gives the buns their signature light and airy texture. If the dough feels too sticky, resist adding too much extra flour, as this can make the buns tough—use a little oil on your hands instead. Ensure your spices are fresh; ground spices lose their potency after six months, and the aroma is the soul of this dish. To get perfectly even buns, use a kitchen scale to weigh the total dough and divide by 12.
🍽️ Serving Suggestions
Serve warm with high-quality salted cultured butter for a classic experience. Pair with a sharp, aged cheddar cheese—the salty-sweet combination is a traditional Yorkshire favorite. Enjoy alongside a steaming cup of English Breakfast tea or a creamy Latte. Lightly toast leftover buns the next day and spread with orange marmalade. For a decadent dessert, use day-old buns to make a 'Hot Cross Bun and Butter Pudding'.