Hot Cross Buns
A classic Hot Cross Buns recipe with soft, lightly spiced dough and bursts of dried fruit. A traditional Easter favourite, made the simple way.
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Servings: 12 buns
INGREDIENTS
- 300 ml Milk
- 50 g Butter or Block Margarine
- 500 g Strong White Flour (Bread Flour) (plus extra for dusting)
- 50 g Caster Sugar (Superfine Sugar)
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Mixed Spice (Pumpkin Spice)
- 7 g Fast-action Yeast (one sachet)
- 1 tbsp Sunflower Oil
- 100 g Sultanas
- 1 Zest of 1 Orange
For the Crosses
- 3 tbsp Plain Flour (All-purpose Flour)
- 3 tbsp Water
For the Glaze
- 2 tbsp Apricot Jam (Apricot Jelly)
- Dash of Boiling Water
EQUIPMENT
INSTRUCTIONS
- In a small milk pan, gently warm the milk and butter/margarine until the butter/margarine has just melted. Do not let it get too hot or boil.
- Meanwhile, sift the bread flour, sugar, salt, cinnamon and spices into a large bowl. Add the yeast and gently stir together until combined. Create a well in the middle and pour in the sunflower oil, before pouring in the milk and butter/margarine mixture too.
- Use a wooden spoon to bring the ingredients together and create a slightly sticky dough. Turn the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
- Place the dough in an oiled bowl and cover with a piece of oiled cling film, or a damp tea towel. Allow the dough to rise for at least 1 hour, or until it has doubled in size.
- Line a baking sheet with some greaseproof paper and set aside. Knock back the dough (by gently punching the air out of it and pulling it back on itself) before adding the sultanas and orange zest. Turn the dough back out on a lightly floured surface and knead again until the sultanas and orange zest are evenly distributed through.
- Divide the dough evenly into 12 (see notes for tips) and shape into small balls. Place each bun onto the baking tray, leaving a bit of space between to allow them to rise.
- Cover the buns with the greased clingfilm and leave to rise in a draft-free place again for 1 hour.
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F).
- In a cup, mix the flour for your cross with a few tablespoons of water until it becomes a smooth paste consistency. Transfer to a piping bag and cut a small hole in the end. Pipe a line on top of the buns, down each row both vertically and horizontally, to create the crosses.
- Bake in your pre-heated oven for 13-15 minutes, until golden brown.
- Mix the apricot jam with a dash of boiling water to create your glaze. Brush onto the top of your buns while they are still hot.
- Once cool enough to touch, transfer to a wire rack to cool completely, or enjoy whilst still warm.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Store your Hot Cross Buns in an airtight container at room temperature for 2-3 days. As with most homemade buns and breads, they are best enjoyed fresh on the day they are baked.Freezing:
Hot Cross Buns freeze well. Allow them to cool completely, then store in a freezer-safe bag or container for up to 3 months. Defrost at room temperature and warm slightly before serving.Reheating & Serving:
For best results, warm your buns slightly before serving - either in the microwave for a few seconds or in a low oven. Slice and serve with a good slather of butter.Substitutions:
- Dried Fruit: You can use a mix of dried fruit depending on what you have to hand. Raisins, sultanas, currants, or mixed peel all work well in this recipe.
- Orange Zest: You can swap this for lemon, or simply leave it out and up the spices, if you prefer.
- Spice: Adjust the spice to your taste. If you prefer a stronger flavour, you can increase the mixed spice slightly or add an extra pinch of cinnamon.
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