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Hot Cross Buns Recipe

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3.9 from 89 reviews

  • Author: Emma
  • Total Time: 3 hours 50 minutes
  • Yield: 12 servings 1x

Description

This classic Hot Cross Buns recipe yields soft, spiced buns studded with sultanas and candied peel, topped with traditional flour crosses and a glossy apricot glaze. Perfect for Easter or any cozy gathering, these buns are made from scratch with a combination of warm milk, butter, mixed spices, and yeast, allowing for a delightful aroma and tender texture.

Ingredients

Scale

Wet Ingredients

  • 220 ml Milk
  • 50 g Butter
  • 1 Egg (Beaten)
  • 2 tbsp Milk (for brushing)
  • 2 tbsp Apricot jam (for glazing)

Dry Ingredients

  • 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

For Cross Paste

  • 50 g Plain flour
  • Water (enough to make soft paste)

Instructions

  1. Heat Milk and Butter: Warm the milk gently on the stove or in the microwave until hot but not boiling. Remove from heat and stir in the butter until melted. Let this mixture cool to tepid.
  2. Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, and caster sugar thoroughly.
  3. Add Dried Fruit: Stir in the candied peel and sultanas evenly throughout the flour mixture.
  4. Combine Wet and Dry Ingredients: Pour the cooled milk and butter mixture into the flour mix, then add the beaten egg. Mix to form a rough dough.
  5. Knead Dough: Turn the dough onto a floured surface and knead vigorously for about 5 minutes until the dough becomes springy and smooth.
  6. First Rise: Place the dough in a clean, lightly oiled bowl. Cover with oiled cling film and leave it to rise in a warm place for approximately 2 hours or until doubled in size.
  7. Shape Buns: Once risen, divide the dough into 12 equal pieces. Shape each piece into a tight, neat ball by stretching the edges underneath and place them on an oiled baking tray.
  8. Second Rise: Cover the shaped buns again with oiled cling film and allow them to rise for an additional 45 minutes in a warm place.
  9. Preheat Oven: Heat your oven to 180°C fan (200°C conventional, 400°F, Gas Mark 6).
  10. Brush Buns: Gently brush the tops of the buns with 2 tablespoons of milk, taking care not to dent them to keep the crust soft.
  11. Make Cross Paste: Mix the plain flour with enough water to create a smooth, soft paste. Transfer to a piping bag or a sandwich bag with the tip snipped off.
  12. Pipe Crosses: Pipe crosses onto the top of each bun using the flour paste.
  13. Bake: Bake the buns in the preheated oven for 15-20 minutes until they achieve a rich, dark golden color.
  14. Glaze Buns: Immediately after baking, brush the tops of the buns with warmed apricot jam to give them a shiny, attractive glaze.

Notes

  • Ensure the milk is not too hot when adding to the yeast, as high temperatures can kill the yeast and prevent rising.
  • Allow the dough to rise in a warm, draft-free spot for best results.
  • The crosses are piped using a simple flour and water paste to create the traditional hot cross bun appearance.
  • Brush with apricot jam while the buns are warm for a delicious shine and subtle sweetness.
  • These buns freeze well. Cool completely before freezing. Reheat gently to enjoy fresh buns.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

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Find it online: https://therecipeshome.com/hot-cross-buns-recipe/