Description
Classic Hot Cross Buns made from scratch, featuring aromatic mixed spices, cinnamon, and sweet dried fruits. These soft, fluffy buns are perfect for Easter or any cozy tea time, adorned with traditional flour crosses and a glossy apricot jam glaze for a beautiful finish.
Ingredients
Scale
For the Dough
- 220 ml Milk
- 50 g Butter
- 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
- 1 Egg (Beaten)
For the Crosses
- 50 g Plain flour
- Water (enough to make a soft paste)
For the Glaze and Finishing
- 2 tbsp Milk (for brushing buns)
- 2 tbsp Apricot jam (for glazing)
Instructions
- Heat Milk and Butter: Warm the milk on the hob or in the microwave until hot but not boiling. Remove from heat and stir in the butter. Set aside to allow the butter to melt fully as the milk cools to tepid.
- Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, and caster sugar thoroughly.
- Add Fruits: Stir the candied peel and sultanas into the dry mixture ensuring even distribution.
- Combine Wet and Dry: Once the milk and butter mixture is tepid, pour it into the flour and fruit mix, adding the beaten egg as well.
- Form Dough and Knead: Bring ingredients together into a dough, then turn onto a floured surface and knead for 5 minutes until the dough is springy and elastic.
- First Rise: Place the dough in a clean, oiled bowl, cover with oiled cling film, and leave it to rise in a warm place for about 2 hours or until doubled in size.
- Shape Buns: After rising, divide the dough into 12 equal portions. Shape each portion into a neat, tight ball by stretching the edges underneath using your hand, then place onto an oiled baking tray.
- Second Rise: Cover the shaped buns again with oiled cling film and let them rise in a warm place for 45 minutes.
- Preheat Oven: Heat the oven to 180°C fan / 200°C / 400°F / Gas Mark 6.
- Brush Buns: Gently brush the tops of the buns with 2 tablespoons of milk, taking care not to dent their surface; this keeps the tops soft.
- Prepare and Pipe Crosses: Mix plain flour with enough water to create a soft paste. Transfer to a piping bag or a sandwich bag with a snipped corner and pipe crosses over the top of each bun.
- Bake: Bake the buns in the preheated oven for 15-20 minutes until they turn a rich, dark golden brown.
- Glaze: Remove the buns from the oven and immediately brush them with warmed apricot jam for a shiny, flavorful finish.
Notes
- Ensure the milk is tepid before mixing with flour to activate yeast properly.
- Kneading the dough well is key to develop gluten for soft, fluffy buns.
- Using oiled cling film prevents sticking during rises.
- You can substitute mixed spice with a combination of nutmeg, cloves, and allspice if unavailable.
- Apricot jam can be warmed slightly to make glazing easier and more even.
- The buns can be frozen after baking and glazed, then reheated before serving.
- If you don’t have a piping bag, a small plastic sandwich bag with the corner cut off works well for piping crosses.
