Description
Classic Hot Cross Buns are soft, spiced sweet buns studded with candied peel and sultanas, traditionally marked with a cross on top and glazed with apricot jam for a shiny finish. These buns are perfect for Easter or any cozy teatime treat, combining fragrant mixed spices and cinnamon with a tender, fluffy crumb.
Ingredients
Scale
Wet Ingredients
- 220 ml Milk
- 50 g Butter
- 1 Egg (Beaten)
- 2 tbsp Milk (for brushing)
- 2 tbsp Apricot jam (for glazing)
Dry Ingredients
- 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
- 50 g Plain flour (for cross paste)
Instructions
- Heat Milk and Melt Butter: Heat the milk on the hob or in the microwave until it is hot but not boiling. Remove from heat and stir in the butter. Set aside and allow the butter to melt completely as the milk cools to tepid temperature.
- Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, caster sugar, and yeast if not mentioned but implied. Stir well to mix all together evenly.
- Add Fruit: Stir in the candied peel and sultanas to the dry ingredients, ensuring even distribution throughout the flour mixture.
- Combine Wet and Dry: When the milk and butter mixture has cooled to tepid, pour it into the flour mixture along with the beaten egg to form a dough.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead for 5 minutes until the dough becomes springy and elastic.
- First Rise: Place the kneaded dough into a clean, oiled bowl and cover with oiled cling film to prevent drying out. Leave in a warm place to rise for about 2 hours until doubled in size.
- Shape Buns: Once risen, punch down the dough slightly and divide into 12 equal pieces. Shape each piece into a tight round bun by tucking the edges underneath to create a smooth surface. Arrange on an oiled baking tray to allow room for rising.
- Second Rise: Cover the buns again with oiled clingfilm and leave in a warm place for 45 minutes to rise until puffy.
- Preheat Oven: While the buns rise, preheat the oven to 180°C fan (200°C conventional / 400°F / Gas Mark 6).
- Prepare for Baking: Gently brush the tops of the buns with 2 tablespoons of milk to keep the tops soft during baking. Be careful not to press down on the buns.
- Pipe Crosses: Mix the plain flour with enough water to form a soft paste. Transfer to a piping bag or a sandwich bag with a small cut in the corner. Pipe a cross onto each bun carefully.
- Bake: Bake the buns in the preheated oven for 15-20 minutes until they are golden brown and cooked through.
- Glaze: As soon as the buns come out of the oven, brush the tops with warm apricot jam to give them a shiny, sticky finish.
Notes
- Ensure the milk is cooled to tepid temperature before mixing with yeast or egg to avoid killing the yeast or cooking the egg.
- You can substitute sultanas with raisins or currants if desired.
- Use a warm environment for rising to speed up the yeast activity.
- Store baked buns in an airtight container to maintain freshness or freeze for longer storage.
