Description
This classic Hot Cross Buns recipe delivers soft, spiced, and sweet yeast buns studded with dried currants or raisins, topped with traditional flour paste crosses and a shiny apricot glaze. Perfectly spiced with cinnamon, nutmeg, and allspice, these warm, fragrant buns are a beloved British treat enjoyed especially during Easter but delightful year-round.
Ingredients
Scale
Dough Ingredients
- 1 cup warm whole milk (about 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ cup unsalted butter (softened)
- 2 large eggs
- ¾ cup dried currants or raisins
- 1 teaspoon vanilla extract
- 1 egg (beaten, for egg wash)
Flour Paste Cross
- ½ cup all-purpose flour
- 5–6 tablespoons water
Glaze
- ¼ cup apricot jam or honey
Instructions
- Activate Yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, cinnamon, nutmeg, salt, and allspice until evenly combined.
- Combine Dough: Add the softened butter, eggs, foamy yeast mixture, and vanilla extract to the dry ingredients. Mix until a sticky dough forms, fully incorporating all components.
- Knead Dough: Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for 5–6 minutes. This develops gluten for a tender crumb.
- Add Fruit: Knead in the dried currants or raisins until evenly distributed throughout the dough.
- First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Shape Buns: Punch down the dough to release air. Divide it into 12 equal pieces, shape each into a smooth ball, and arrange them in a greased 9×13-inch baking dish.
- Second Rise: Cover the buns and let them rise again for 30–45 minutes until puffy and nearly doubled.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Make Flour Paste: Mix the flour and water in a small bowl until smooth and pipeable. Transfer to a piping bag or zip-top bag with the corner snipped off.
- Pipe Crosses: Pipe a cross over the top of each bun with the flour paste, creating the signature marking.
- Apply Egg Wash: Brush the buns gently with the beaten egg to help them brown beautifully in the oven.
- Bake: Bake the buns for 20–25 minutes until golden brown and cooked through.
- Glaze Buns: While the buns are still warm, heat the apricot jam or honey until thin and brush over the tops to give a shiny, sweet finish.
- Cool and Serve: Allow the buns to cool slightly before serving. They are best enjoyed warm with butter.
Notes
- Traditionally served on Good Friday, but these buns are delicious any time of year.
- Swap dried currants/raisins with dried cranberries or chopped dried apricots for a different flavor.
- Best enjoyed warm with butter spread for a comforting treat.
