Description
A classic traditional Hot Cross Buns recipe featuring soft, spiced buns studded with sultanas and candied peel, topped with signature flour crosses and a glossy apricot jam glaze. Perfect for Easter or any cozy teatime indulgence.
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
- Enough water to make a soft paste
For Glazing
- 2 tbsp Milk (for brushing)
- 2 tbsp Apricot jam (warmed for glazing)
Instructions
- Heat Milk and Butter: Heat 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 cool until the butter melts and the mixture is tepid.
- Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, yeast (assumed as necessary for rising though not explicitly stated), mixed spice, cinnamon, and caster sugar.
- Add Fruits: Stir in the candied peel and sultanas to the dry mixture for even distribution.
- Combine Wet and Dry: Pour the cooled milk and butter mixture into the flour mixture, then add the beaten egg. Mix all together until a dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for 5 minutes until it becomes springy and smooth.
- First Rise: Place the dough into a clean, oiled bowl, cover with oiled cling film, and leave it to rise in a warm place for about 2 hours until doubled in size.
- Shape Buns: After rising, divide the dough into 12 equal portions. Shape each portion into neat, tight buns by tucking edges underneath.
- Second Rise: Place formed buns on an oiled baking tray, cover again with oiled cling film, and let them rise for another 45 minutes in a warm place.
- Preheat Oven: Set your oven to 180°C fan/200°C conventional/400°F/Gas Mark 6 to prepare for baking.
- Prepare Buns for Baking: Lightly brush the tops of the buns with 2 tablespoons of milk very gently to keep them soft without denting.
- Make and Pipe Crosses: Mix plain flour with enough water to create a soft pipeable paste. Using a piping bag or a sandwich bag with the tip cut off, pipe crosses atop each bun carefully.
- Bake: Bake in the preheated oven for 15-20 minutes, or until buns are a rich golden brown.
- Glaze Buns: Immediately after baking, brush the warm buns generously with warmed apricot jam to give a glossy finish and added sweetness.
Notes
- Ensure milk is warm but not boiling when mixing with butter to avoid curdling.
- Yeast is presumed included though not explicitly listed; use about 7 g (1 packet) of dry active yeast or equivalent instant yeast for leavening.
- If you don’t have candied peel, dried orange or lemon peel can be a substitute.
- Work gently when brushing milk on buns before baking to prevent deflating the dough.
- Apricot jam should be warmed slightly for easier brushing and better glazing effect.
- Leftover buns can be stored in an airtight container and refreshed by warming in the oven.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
