Easter Hot Cross Buns (Print)
Soft, spiced buns with dried fruit and a classic cross, ideal for holiday celebrations or sweet snacks.
# Ingredient list:
→ Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2 tsp instant dry yeast
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/2 tsp ground allspice
07 - 1/2 tsp salt
08 - 4 tbsp unsalted butter, softened
09 - 1 1/4 cups whole milk, lukewarm
10 - 1 large egg
11 - 1 cup mixed dried fruit (raisins, currants, chopped candied peel)
12 - Zest of 1 orange
→ Cross Paste
13 - 1/2 cup plain flour
14 - 5-6 tbsp water
→ Glaze
15 - 2 tbsp apricot jam
16 - 1 tbsp water
# Directions:
01 - In a large bowl, combine bread flour, sugar, yeast, spices, and salt. Mix well to distribute evenly.
02 - Add softened butter and rub it into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.
03 - In a separate bowl, whisk together the lukewarm milk and egg until fully combined.
04 - Pour the milk mixture into the dry ingredients. Mix with a wooden spoon or your hands until a soft, sticky dough forms.
05 - Turn the dough onto a lightly floured surface and knead for 8-10 minutes, pushing the dough away with the heel of your hand and folding it back, until smooth and elastic.
06 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free place for 1 hour or until doubled in size.
07 - Punch down the risen dough to release air. Turn onto a floured surface and knead in the dried fruit and orange zest until evenly distributed.
08 - Divide the dough into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath. Place on a parchment-lined baking tray, spacing them about 2 inches apart.
09 - Cover the tray loosely with plastic wrap or a clean towel. Let rise for 45 minutes until puffy and noticeably expanded.
10 - Preheat oven to 390°F.
11 - Mix plain flour with 5-6 tablespoons water to create a thick, pipeable paste. Adjust consistency as needed. Transfer to a piping bag or ziplock bag with a small corner snipped off.
12 - Pipe a straight line down the center of each bun, then pipe a perpendicular line across to form a cross. Work quickly to prevent deflation.
13 - Bake for 20-25 minutes until golden brown and cooked through. The buns should sound hollow when tapped on the bottom.
14 - While the buns are baking, gently heat apricot jam with water in a small saucepan or microwave. Strain through a fine mesh sieve if necessary to remove lumps.
15 - Brush the warm glaze over the buns immediately after removing from the oven. Transfer to a wire rack and cool completely before serving.
# Expert Tips:
01 -
- These buns strike that perfect balance between soft pillowy dough and aromatic spices that make your whole kitchen feel cozy
- The homemade cross paste gives them that authentic bakery look that store bought versions never quite achieve
02 -
- The cross paste needs to be thick enough to hold its shape but thin enough to pipe easily, so add water gradually
- Letting the buns cool for just 10 minutes before glazing prevents the jam from sliding right off the warm surface
03 -
- If your kitchen runs cool, let the dough rise in your oven with just the light on for warmth
- A room temperature egg and milk help the dough rise more efficiently than cold ingredients would