Hot Cross Buns Recipe
Soft, spiced buns studded with juicy dried fruit, topped with a traditional cross and sticky apricot glaze. Perfect for Easter or cozy mornings.
Ingredients
- 4 cup Bread flour 500g [for chewy texture]
- 1 cup Whole milk 240ml, warmed to 110°F
- 2 ¼ tsp Active dry yeast 1 packet
- ⅓ cup Brown sugar 70g [plus 1 tsp for yeast activation]
- 1 ½ tsp Cinnamon
- ½ tsp Nutmeg
- 1 tsp Salt
- 6 tbsp Unsalted butter 85g, softened
- 1 large Egg beaten
- 1 cup Mixed dried fruit 150g [soaked in 2 tbsp orange juice]
- ½ cup All-purpose flour 60g [for cross paste]
- 5-6 tbsp Water [for cross paste]
- ¼ cup Apricot jam 60g [for glaze]
Instructions
- Activate Yeast: Combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until frothy.
- Mix Dry Ingredients: Whisk bread flour, brown sugar, cinnamon, nutmeg, and salt. Rub in butter until crumbly.
- Combine Wet & Dry: Add yeast mixture, egg, and soaked fruit. Stir into a shaggy dough.
- Knead: Turn onto floured surface; knead 8–10 minutes until smooth.
- First Rise: Place in greased bowl, cover, and let rise 1–2 hours until doubled.
- Shape: Divide dough into 12 balls; arrange on a lined tray.
- Second Rise: Cover and let rise 45–60 minutes until puffy. Preheat oven to 375°F (190°C).
- Pipe Crosses: Mix ½ cup flour and 5 tbsp water into a thick paste. Pipe crosses over buns.
- Bake: 20–25 minutes until golden. Internal temp should reach 190°F (88°C).
- Glaze: Warm jam with 1 tsp water; brush over warm buns.
Notes
Yeast Check: If mixture doesn’t foam, start over with fresh yeast.
Kneading Tip: Use the windowpane test to ensure proper gluten development.
Storage: Freeze unglazed buns for fresher results. Thaw and glaze before serving.
Vegan Swap: Use plant-based milk, butter, and a flax egg (1 tbsp flaxseed + 3 tbsp water).