Hot Cross Buns Recipe

It’s always a joy when Easter rolls around in our household, and nothing quite signals the start of the festivities like the aroma of freshly baked hot cross buns wafting from the kitchen. This recipe, passed down through generations with a few tweaks and improvements along the way, has become a beloved tradition. The soft, spiced dough, studded with juicy currants and raisins, and topped with that iconic cross, is simply irresistible. Even my usually picky eaters devour these buns with gusto, often asking for seconds (and sometimes thirds!). There’s something truly magical about pulling a warm, fragrant bun apart, the steam escaping to reveal a fluffy interior, slathering it with butter, and taking that first heavenly bite. This year, I decided to document our family’s go-to hot cross bun recipe so you too can experience the delight of baking and sharing these Easter treats. Get ready to fill your home with the comforting scent of spices and create memories that will last a lifetime.

Ingredients for Heavenly Hot Cross Buns

To create the perfect batch of hot cross buns, you need a balance of quality ingredients. Each component plays a crucial role in achieving that signature texture and flavor we all crave. Let’s break down what you’ll need, and why each ingredient is important:

• Strong Bread Flour (500g): The backbone of our buns. Bread flour is essential because of its high gluten content. Gluten is the protein that develops when flour is mixed with liquid and kneaded, creating elasticity and structure in the dough. This high gluten content is what gives hot cross buns their delightful chewiness and prevents them from becoming too dense. If you absolutely must substitute, you could use all-purpose flour, but be aware that the texture will be slightly less chewy and more tender. For the best results, stick with bread flour.
• Granulated Sugar (75g): Sugar isn’t just for sweetness in this recipe. It also feeds the yeast, helping it to activate and produce carbon dioxide, which is responsible for the buns’ rise and airy texture. Granulated sugar dissolves easily and provides a clean sweetness that complements the spices. You can adjust the amount slightly if you prefer less sweet buns, but remember sugar’s role in yeast activation.
• Fast-Action Dried Yeast (7g, 1 packet): The magic ingredient that brings our dough to life! Fast-action dried yeast is convenient and reliable. It’s designed to be added directly to the dry ingredients, saving you the step of proofing it separately. Yeast is a living organism that consumes sugars and releases carbon dioxide, creating air pockets in the dough, making it light and fluffy. Ensure your yeast is fresh for optimal rising power. If using active dry yeast, you’ll need to proof it in warm milk with a pinch of sugar before adding it to the dry ingredients.
• Mixed Spice (2 tsp): This is where the characteristic warm, comforting flavor of hot cross buns comes from. Mixed spice is a blend of spices, typically including cinnamon, coriander seed, nutmeg, cloves, and ginger. It provides a complex, aromatic depth that is quintessentially “hot cross bun.” You can find mixed spice readily available in most supermarkets. If you can’t find it, you can create your own blend using equal parts ground cinnamon, nutmeg, and allspice, with a pinch of ground cloves and ginger.
• Ground Cinnamon (1 tsp): While mixed spice is crucial, an extra teaspoon of ground cinnamon enhances the warm, sweet notes and adds a familiar comforting aroma. Cinnamon complements the other spices in the mix and brings a distinct warmth to the buns. Use good quality cinnamon for the best flavor.
• Salt (1 tsp): Salt is a vital ingredient in baking, often underestimated. It doesn’t just add saltiness; it enhances the flavors of the other ingredients, especially the sweetness, and controls the yeast activity, preventing the dough from rising too quickly or becoming too slack. Use fine sea salt or table salt.
• Warm Milk (250ml): Warm milk is the liquid component that activates the yeast and brings the dough together. The warmth is important – it should be lukewarm to the touch, around 37-43°C (98-110°F). Too hot, and it will kill the yeast; too cold, and it will slow down its activity. Milk also adds richness and tenderness to the buns due to its fat and protein content. You can use whole milk, semi-skimmed, or even plant-based milk alternatives like almond or soy milk, though whole milk will provide the richest flavor and texture.
• Melted Butter (50g, unsalted): Butter adds richness, flavor, and tenderness to the buns. Unsalted butter is preferred in baking to control the salt content. Melted butter is incorporated into the dough to create a soft crumb and enhance the overall moistness. You can substitute with vegetable oil if needed, but butter will always provide a superior flavor and texture.
• Egg (1 large): An egg adds richness, color, and structure to the dough. The protein in the egg helps to bind the ingredients together and contributes to the buns’ rise and texture. Use a large egg at room temperature for best incorporation into the dough.
• Currants (75g): Currants provide a burst of chewy sweetness and a classic fruity element to hot cross buns. They are small, dried grapes that add texture and flavor. You can find currants in most supermarkets in the dried fruit section.
• Raisins (75g): Raisins are another essential dried fruit in hot cross buns. They are larger and plumper than currants, adding a different texture and sweetness. The combination of currants and raisins provides a balanced fruitiness. Soaking the raisins and currants in warm water for 10-15 minutes before adding them to the dough can plump them up and prevent them from drawing moisture from the dough during baking.

For the Crosses:

• Plain Flour (50g): Plain flour (all-purpose flour) is used to make the paste for the crosses. It creates a simple, white paste that contrasts beautifully with the golden brown buns.
• Water (approx. 50ml): Water is mixed with the flour to create the paste for the crosses. You may need slightly more or less water to achieve the right consistency – a smooth, pipeable paste.

For the Glaze:

• Apricot Jam (2 tbsp): Apricot jam is traditionally used for glazing hot cross buns. It provides a beautiful shine and a subtle fruity sweetness that complements the spices. Apricot jam has a smooth texture and a slightly tangy flavor that works well.
• Water (1 tbsp): Water is used to thin the apricot jam, making it easier to brush onto the warm buns and creating a smooth, even glaze.

Step-by-Step Instructions for Baking Perfect Hot Cross Buns

Now that we have all our ingredients ready, let’s embark on the delightful journey of baking these spiced Easter treats. Follow these detailed instructions to ensure baking success:

Step 1: Preparing the Dough – The Foundation of Flavor

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, granulated sugar, fast-action dried yeast, mixed spice, ground cinnamon, and salt. Whisking ensures that all the dry ingredients are evenly distributed, particularly the yeast and salt, which should not be in direct contact initially to prevent hindering yeast activation. This step creates a flavorful base for our dough.
2. Warm the Liquids: In a separate jug or bowl, gently warm the milk in a microwave or saucepan until it is lukewarm to the touch (around 37-43°C or 98-110°F). Stir in the melted butter and the egg. The warm milk is crucial for activating the yeast and creating a favorable environment for dough development. The melted butter adds richness and the egg contributes to structure and color. Ensure the milk is not too hot, as this can kill the yeast.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until a shaggy dough forms. Initially, it will look quite dry and floury, but don’t worry, it will come together as you knead.
4. Knead the Dough (First Kneading): Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smoother and more elastic. Kneading is essential for developing gluten, which gives the buns their characteristic chewy texture. Initially, the dough will be sticky, but as you knead, it will become smoother and less sticky. If it’s excessively sticky, add a tiny amount of flour, but avoid adding too much as it can make the buns dry.
5. First Proofing (First Rise): Place the kneaded dough in a lightly oiled bowl. Turn the dough to coat it lightly with oil. Cover the bowl with cling film or a damp clean tea towel. This prevents the dough from drying out. Place the bowl in a warm place (about 25-28°C or 77-82°F) and let it rise for 1-1.5 hours, or until doubled in size. A warm environment is ideal for yeast activity, allowing the dough to rise effectively. The dough doubling in size indicates that the yeast has produced enough carbon dioxide and the gluten has relaxed, creating a light and airy structure.

Step 2: Incorporating Fruit and Shaping the Buns – Adding Texture and Form

1. Prepare the Fruit: If you haven’t already, soak the currants and raisins in warm water for 10-15 minutes to plump them up. Drain them thoroughly before adding to the dough. This step prevents the dried fruit from drawing moisture from the dough during baking, keeping the buns moist.
2. Knock Back the Dough: Once the dough has doubled in size, gently punch it down in the bowl to deflate it and release the trapped air. This process is known as “knocking back” the dough. It redistributes the yeast and creates a more even texture in the final buns.
3. Incorporate Dried Fruit: Sprinkle the drained currants and raisins over the dough. Knead the dough again for 2-3 minutes to evenly distribute the dried fruit throughout. Ensure the fruit is well incorporated so that every bun has a good amount of fruit in it.
4. Divide and Shape the Dough: Divide the dough into 12 equal portions. A kitchen scale is helpful for ensuring even-sized buns, which will bake uniformly. Shape each portion into a smooth, round bun by gently stretching the surface of the dough around to the underside and pinching to seal. This creates surface tension, which helps the buns rise nicely and maintain their shape.
5. Second Proofing (Second Rise): Place the shaped buns on a large baking tray lined with baking parchment, leaving some space between them for expansion. Cover loosely with cling film or a damp clean tea towel and let them rise in a warm place for another 45-60 minutes, or until almost doubled in size and feel light and puffy. This second proofing allows the buns to rise again after shaping, resulting in a light and airy texture.

Step 3: Creating the Crosses and Baking – Iconic Marks and Golden Perfection

1. Preheat Oven: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Preheating ensures the oven is at the correct temperature when the buns go in, promoting even baking and a good rise.
2. Prepare the Cross Paste: While the buns are proofing for the second time, make the cross paste. In a small bowl, gradually add water to the plain flour, mixing until you have a smooth, thick paste. You may need slightly more or less water to achieve the right consistency – it should be pipeable but not too runny. Transfer the paste to a piping bag fitted with a small round nozzle or use a zip-lock bag and snip off a small corner.
3. Pipe the Crosses: Once the buns have completed their second proof, pipe crosses over the top of the buns. Pipe one line across each row of buns and then another line across each column to form neat crosses. Work quickly and steadily to create even crosses.
4. Bake the Buns: Bake in the preheated oven for 15-20 minutes, or until golden brown on top and sound hollow when tapped on the base. Keep an eye on them, as oven temperatures can vary. If they are browning too quickly, you can loosely tent them with foil for the last few minutes of baking.

Step 4: Glazing and Cooling – Finishing Touches for Shine and Flavor

1. Prepare the Glaze: While the buns are baking, prepare the glaze. In a small saucepan, gently heat the apricot jam with the water over low heat until melted and smooth. Strain the glaze through a fine-mesh sieve to remove any lumps or fruit pieces for a perfectly smooth glaze.
2. Glaze the Buns: As soon as the buns are out of the oven, brush them generously with the warm apricot glaze. Glazing them while they are still hot helps the glaze to melt and adhere to the buns, creating a beautiful shine and adding a touch of sweetness.
3. Cool and Serve: Let the glazed hot cross buns cool slightly on the baking tray before transferring them to a wire rack to cool completely. Cooling them slightly on the tray prevents the bottoms from becoming soggy. Serve warm or at room temperature. They are best enjoyed fresh on the day of baking but can be stored in an airtight container for up to 2 days.

Nutrition Facts (Per Serving)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Servings: 12 buns
• Calories per serving (approximate): 250-300 calories

This estimation is based on standard ingredient quantities and may vary depending on factors such as the type of milk used, the exact amount of dried fruit in each bun, and the glaze application. Each bun provides a source of carbohydrates, some protein, and a moderate amount of fat, primarily from the butter and egg. They also contain fiber from the flour and dried fruit. Enjoy in moderation as part of a balanced diet, especially considering the sugar content.

Preparation Time

• Prep Time: 30 minutes (including ingredient gathering and dough mixing)
• Proofing Time (First Rise): 1 – 1.5 hours
• Proofing Time (Second Rise): 45 – 60 minutes
• Baking Time: 15 – 20 minutes
• Cooling Time: 30 minutes (optional, for complete cooling)
• Total Time (Approximate): 3 – 3.5 hours (including proofing times)

While the total time might seem lengthy, much of it is passive proofing time, allowing you to do other things while the dough rises. The active hands-on time is relatively short, making this recipe manageable even for busy bakers.

How to Serve Hot Cross Buns

Hot cross buns are incredibly versatile and can be enjoyed in numerous ways. Here are some delightful serving suggestions:

• Simply with Butter: The classic and perhaps most beloved way to enjoy a hot cross bun. Slice the bun in half while still slightly warm, and slather generously with salted butter. The melting butter complements the spiced sweetness perfectly.
• Toasted with Jam or Marmalade: Toasting brings out a wonderful crispness to the exterior while keeping the inside soft. Top with your favorite jam, marmalade, or fruit preserves for an extra layer of fruity sweetness.
• Cream Cheese or Flavored Cream Cheese: For a richer and creamier topping, spread a generous layer of cream cheese. Plain cream cheese is delicious, or you can experiment with flavored cream cheeses like cinnamon raisin or maple walnut.
• As a Sweet Breakfast or Brunch: Hot cross buns are perfect for a leisurely weekend breakfast or brunch. Serve alongside eggs, bacon, or yogurt for a balanced and satisfying meal.
• With a Cup of Tea or Coffee: The spiced warmth of hot cross buns pairs beautifully with a hot beverage. Enjoy one with your afternoon tea or morning coffee for a comforting treat.
• French Toast Style: For a decadent twist, transform leftover hot cross buns into French toast. Slice the buns, dip them in an egg and milk mixture, and pan-fry until golden brown. Serve with syrup, fruit, or whipped cream.
• Grilled with Ice Cream: Grill halved hot cross buns until slightly charred and warm. Serve with a scoop of vanilla ice cream or your favorite flavor for a delightful dessert.
• Hot Cross Bun Bread Pudding: If you have leftover buns, don’t let them go to waste! Use them to make a comforting and flavorful bread pudding. The spices in the buns add extra depth to the pudding.

Additional Tips for Baking Success

To ensure your hot cross buns are a resounding success, consider these helpful tips:

1. Use Fresh Yeast: Yeast is a living organism, and its freshness is crucial for successful rising. Check the expiry date on your yeast packet and store it in a cool, dry place. If you are unsure about its freshness, you can test it by mixing a teaspoon of yeast with a teaspoon of sugar and ¼ cup of warm water. If it foams up in 5-10 minutes, it’s active and good to use.
2. Don’t Overheat the Milk: Warm milk is necessary to activate the yeast, but overheating it can kill the yeast. Aim for lukewarm milk, around 37-43°C (98-110°F). You should be able to comfortably hold your finger in the milk for a few seconds. If you don’t have a thermometer, err on the side of slightly cooler rather than too hot.
3. Knead Adequately: Kneading is essential for developing gluten, which gives the buns their chewy texture. Knead the dough for the recommended time (5-7 minutes for the first kneading and 2-3 minutes after adding fruit) until it becomes smooth and elastic. Proper kneading will result in lighter, airier buns.
4. Proof in a Warm Place: Yeast thrives in warmth. Find a warm spot in your kitchen for proofing the dough. A slightly warm oven (turned off!), a sunny windowsill (on a not-too-hot day), or near a radiator can work well. Consistent warmth helps the dough rise properly and prevents it from becoming dense. If your kitchen is cold, proofing may take longer.
5. Don’t Overbake: Overbaking can make hot cross buns dry. Bake them until they are golden brown and sound hollow when tapped on the base. Start checking for doneness around the 15-minute mark. Once they are baked, remove them from the oven promptly and glaze them while still warm to keep them moist and shiny.

Frequently Asked Questions (FAQ)

Q1: Can I make hot cross buns ahead of time?

A: Yes, you can prepare the dough ahead of time. After the first proofing, you can punch down the dough, wrap it tightly in cling film, and refrigerate it for up to 24 hours. When you are ready to bake, remove the dough from the refrigerator, let it come to room temperature for about 30-60 minutes, then proceed with incorporating the fruit, shaping, second proofing, and baking. You can also bake the buns ahead and freeze them. Once cooled completely, wrap them individually in cling film and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them at room temperature and reheat gently in a low oven to refresh before serving.

Q2: Can I use fresh yeast instead of dried yeast?

A: Yes, you can substitute fresh yeast for dried yeast. The general rule of thumb is to use approximately three times the amount of fresh yeast as dried yeast. So, for 7g of dried yeast, you would use about 21g of fresh yeast. Crumble the fresh yeast into the warm milk with a teaspoon of sugar and let it stand for 5-10 minutes until frothy before adding it to the dry ingredients. The rest of the recipe remains the same.

Q3: My hot cross buns are dense and not very fluffy. What did I do wrong?

A: Several factors can contribute to dense hot cross buns. Firstly, ensure your yeast is fresh and active. Secondly, make sure you are proofing the dough in a warm enough place and for the correct amount of time. Under-proofing can result in dense buns. Over-kneading can also sometimes lead to tougher buns, although under-kneading is more likely to cause density. Finally, using too much flour can also make the buns dense. Measure your flour accurately and avoid adding extra unless absolutely necessary for handling the dough during kneading.

Q4: Can I make hot cross buns without dried fruit?

A: While traditionally hot cross buns contain dried fruit, you can certainly adapt the recipe if you prefer. You can omit the currants and raisins entirely for plain spiced buns. Alternatively, you could substitute them with other dried fruits like chopped apricots, cranberries, or even chocolate chips for a more modern twist. If using chocolate chips, add them towards the end of the kneading process to prevent them from melting too much.

Q5: The crosses on my buns disappeared during baking. How can I prevent this?

A: If the crosses are disappearing, it could be due to the paste being too thin or the oven being too hot. Ensure your cross paste is thick enough to hold its shape but still pipeable. If it’s too runny, add a little more flour. Also, make sure your oven temperature is accurate. If your oven runs hot, the crosses might spread and flatten out quickly. Baking at a slightly lower temperature might help. Some bakers also prefer to make the crosses after baking, using a simple icing made from icing sugar and water, piped on once the buns are cooled, for perfectly white and defined crosses.

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