Hot Cross Buns Recipe
Introduction
Hot Cross Buns are a classic spiced yeast bread perfect for sharing during the holidays or any cozy afternoon. These soft, fluffy buns are dotted with sultanas and finished with a signature cross and a sweet apricot glaze. Follow this straightforward recipe to enjoy fresh homemade buns that rival your favorite bakery.
Ingredients
- 3 teaspoons instant or rapid rise yeast (9 grams)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1 1/2 cups (375ml) warm milk (full fat or low fat)
- 4 1/4 cups (640g) bread flour (or plain/all purpose flour)
- 2 tsp cinnamon powder
- 2 tsp all spice or mixed spice
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas
- Zest of 1 to 2 oranges
- 50g (3.5 tbsp) unsalted butter, melted and cooled
- 1 egg, at room temperature
- 1/4 cup (35g) extra bread flour
- 1/2 cup (75g) flour (any white flour)
- 5 tbsp water
- 1 tbsp apricot jam
- 2 tsp water
Instructions
- Step 1: In a large bowl, mix together the flour, yeast, sugar, all spice, cinnamon, and salt. Use a stand mixer with a dough hook or mix by hand.
- Step 2: Add the melted butter, warm milk, egg, sultanas, and orange zest to the dry ingredients.
- Step 3: If using a stand mixer, mix on speed 2 until combined, then increase to speed 4 for 5 minutes until a smooth elastic dough forms. Add extra flour if necessary so the dough pulls away from the bowl sides but remains slightly sticky.
- Step 4: If kneading by hand, dust a work surface with flour and knead the dough for about 10 minutes until smooth and elastic.
- Step 5: Cover the dough with cling wrap and place in a warm, draft-free spot. Let it rise until doubled in size, about 30 minutes to 1 1/2 hours.
- Step 6: Line a baking tray (about 31.5 x 23.5 cm) with baking paper. Punch down the risen dough and place it on a floured surface. Shape it into a log and divide into 12 equal pieces.
- Step 7: Roll each piece into a smooth ball and place them on the tray in a 3 by 4 arrangement, smooth side up.
- Step 8: Lightly oil a piece of cling wrap and loosely cover the buns. Let them rise again for 30–45 minutes until about 75% risen.
- Step 9: Preheat your oven to 180°C (350°F).
- Step 10: Prepare the crosses by mixing 1/2 cup flour with 5 tbsp water to create a thick, pipeable paste. Transfer to a piping bag or small resealable bag with a snipped corner.
- Step 11: Pipe crosses onto the surface of each bun carefully, following their curve.
- Step 12: Bake the buns for 22 minutes or until golden brown on top.
- Step 13: While baking, warm the apricot jam with 2 tsp water until melted. Stir to combine.
- Step 14: When baked, transfer buns to a cooling rack and brush the warm jam glaze over them. Allow to cool slightly before serving.
Tips & Variations
- For extra flavor, soak sultanas in warm orange juice before adding to the dough.
- Replace sultanas with currants or mixed dried fruit to vary the texture and taste.
- Use mixed spice if all spice is unavailable for a slightly different spice profile.
- Ensure the milk is warm, not hot, to activate the yeast without killing it.
- Use a stand mixer for quicker kneading, but hand kneading works well too.
- Brush the buns with melted butter instead of apricot glaze for a softer crust.
Storage
Store cooled hot cross buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze the buns wrapped tightly in foil or plastic wrap for up to 3 months. To reheat, thaw at room temperature and warm briefly in the oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use plain flour instead of bread flour?
Yes, plain or all-purpose flour can be used if bread flour isn’t available, though the buns may be slightly less chewy and have a lighter texture.
How do I know when the dough has risen enough?
The dough should roughly double in size and look puffier and airy. Pressing it gently with a finger should leave an indent that slowly springs back.
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Hot Cross Buns Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 hot cross buns 1x
- Diet: Vegetarian
Description
These classic Hot Cross Buns are soft, fluffy, and warmly spiced with cinnamon and allspice, studded with juicy sultanas and bright orange zest. Perfectly risen and baked to a golden brown, they are topped with traditional flour crosses and glazed with apricot jam for a shiny finish. Ideal for Easter or an indulgent breakfast treat, these buns offer a wonderful balance of sweet, spicy, and fruity flavors.
Ingredients
Scale
Dry Ingredients
- 3 teaspoons instant or rapid rise yeast (9 grams)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 4 1/4 cups (640g) bread flour (or plain/all purpose flour)
- 2 tsp cinnamon powder
- 2 tsp allspice or mixed spice
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas
- 1/4 cup (35g) extra bread flour
- 1/2 cup (75g) white flour (any white flour)
Wet Ingredients
- 1 1/2 cups (375ml) warm milk (full fat or low fat)
- 50g (3.5 tbsp) unsalted butter, melted and cooled
- 1 egg, at room temperature
- Zest of 1–2 oranges
- 5 tbsp water
- 1 tbsp apricot jam
- 2 tsp water (for glazing)
Instructions
- Mix dry ingredients: In a large bowl, place the bread flour, instant yeast, caster sugar, allspice, cinnamon powder, and salt. Use a stand mixer fitted with a dough hook to briefly combine these dry ingredients evenly.
- Add wet ingredients: Add the melted butter, warm milk, egg, sultanas, and orange zest to the dry mix. Continue mixing.
- Mix dough: Using the stand mixer on speed 2, combine the ingredients until combined, then increase to speed 4 and mix for about 5 minutes until a smooth elastic dough forms. Add extra flour as needed until the dough pulls away from the sides of the bowl and is not overly sticky.
- Knead by hand (optional): Alternatively, dust a work surface with flour and knead the dough by hand for 10 minutes until smooth and elastic, confirming it doesn’t break when stretched.
- First rise: Place the kneaded dough back in the bowl, cover with cling wrap and place in a warm, draft-free environment to rise until doubled in size, about 30 minutes to 1.5 hours depending on temperature.
- Shape buns: Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper. Turn dough onto a floured surface, shape into a log to deflate, then cut into 12 equal pieces. Form each piece into a smooth ball by pressing down and gathering edges under, rolling briefly to smooth the surface. Place balls smooth side up on the tray in a 3 by 4 arrangement.
- Second rise: Lightly oil a piece of cling wrap and loosely cover the dough balls. Place back in a warm spot for 30–45 minutes until risen about 75% (less than double). Meanwhile, preheat the oven to 180°C (350°F).
- Prepare crosses: Mix the 1/2 cup flour and 5 tbsp water into a thick, runny paste appropriate for piping. Fill a piping bag or small ziplock bag with this mixture and cut a small corner.
- Pipe crosses: Remove cling wrap and pipe crosses slowly on each bun, hugging the curves carefully for neat flour crosses.
- Bake buns: Bake the buns in the preheated oven for about 22 minutes until the tops are a deep golden brown, which indicates they are done.
- Glaze: While baking, heat apricot jam with 2 tsp water in a microwave for 30 seconds and stir. When buns come out, transfer to a cooling rack using the baking paper overhang and brush warm glaze over the buns. Allow to cool to warm before serving.
Notes
- Ensure yeast is fresh and active for proper rising.
- Milk can be full fat or low fat depending on preference.
- Bread flour yields the best texture but plain/all-purpose flour works too.
- Allspice, mixed spice, orange zest and sultanas add traditional flavors.
- Adjust flour quantity during mixing to get correct dough consistency.
- Rising time varies with ambient temperature — warmer means faster rising.
- Apricot jam glaze adds shine and sweetness to finished buns.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Bakery
- Method: Baking
- Cuisine: British
Keywords: Hot Cross Buns, Easter buns, spiced buns, sweet buns, bakery recipe, sultana buns, cinnamon buns, traditional British
