Easter Hot Cross Buns

Theres something magical about waking up to the smell of warm spices wafting through the house. My flatmate used to make these every Easter Sunday without fail, and Id stumble into the kitchen half-awake to find flour dusted across every surface and a tray of golden buns cooling on the counter.

Last year I made three batches back-to-back because my family kept eating them before theyd even properly cooled. My dad stood by the oven literally waiting for the timer to go off.

Ingredients

• Bread flour: Higher protein content gives these buns their signature fluffy texture and structure
• Instant yeast: Skip the proofing step and add it directly to your flour mixture
• Ground cinnamon, nutmeg, and allspice: This trio creates that classic Easter aroma we all know and love
• Unsalted butter: Soften it properly so it incorporates evenly into the dough
• Whole milk: Lukewarm is key, too hot will kill your yeast, too cold slows everything down
• Mixed dried fruit: Raisins and currants are traditional, but add some candied peel for extra authentic flavor
• Orange zest: Fresh zest brightens everything and cuts through the richness
• Plain flour: For the cross paste, you want a thick pipeable consistency that holds its shape
• Apricot jam: Creates that professional shiny finish and adds subtle sweetness

Instructions

Mix your dry foundation:

Combine bread flour, sugar, instant yeast, cinnamon, nutmeg, allspice, and salt in a large bowl

Work in the butter:

Rub softened butter into the flour mixture with your fingertips until it looks like coarse breadcrumbs

Combine the wet ingredients:

Whisk lukewarm milk and egg together in a separate bowl

Bring it together:

Pour the milk mixture into your dry ingredients and mix until a soft dough forms

Knead until smooth:

Turn onto a floured surface and knead for 8 to 10 minutes until the dough feels smooth and elastic

First rise:

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled

Add the fruit:

Punch down the dough and knead in the dried fruit and orange zest until evenly distributed

Shape the buns:

Divide into 12 equal pieces, roll each into a smooth ball, and place on a parchment-lined tray with space between them

Second rise:

Cover loosely and let rise for 45 minutes until puffy and doubled in size

Preheat your oven:

Heat to 200°C (390°F) while the buns finish their final rise

Pipe the crosses:

Mix plain flour with enough water to make a thick paste, transfer to a piping bag, and pipe crosses over each bun

Bake to golden:

Bake for 20 to 25 minutes until deeply golden and they sound hollow when tapped

Make the glaze:

Gently heat apricot jam with water while the buns bake, strain if needed for a smooth consistency

Glaze while warm:

Brush the warm glaze over the buns immediately after they come out of the oven

Cool completely:

Let them cool on a wire rack before serving, or enjoy them warm if you cannot wait

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These buns have become such an Easter tradition that my friends start asking about them weeks in advance. There is something about tearing into a warm one thats still slightly steaming inside.

Making Them Ahead

You can prepare the dough the night before and let it do its first rise in the refrigerator overnight. The cold fermentation actually develops more flavor, and you will wake up to dough thats ready to shape.

Getting The Crosses Right

I have learned through many messy attempts that the paste needs to be the consistency of thick toothpaste. If it is too runny, your crosses will blur into sad blobs, but if it is too thick, it will not pipe smoothly.

Serving Suggestions

Split them in half and toast until they are crisp on the outside, then slather with salted butter while still warm. The contrast between the crunchy toasted surface and soft spiced inside is absolute perfection.

• Try serving with clotted cream for an extra indulgent treat
• They freeze beautifully for up to a month
• Reheat frozen buns in a low oven for 10 minutes

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However you serve them, these buns have a way of bringing people together. Happy baking, and may your kitchen smell like spices and joy.

Recipe FAQs

→ What spices are used in these buns?

Cinnamon, nutmeg, and allspice provide a warm, aromatic flavor that complements the dried fruit beautifully.

→ Can I substitute the dried fruit with other ingredients?

Yes, chocolate chips or fresh fruit can be used to customize the buns to your taste.

→ How long should the dough rise?

The dough rises twice: first for about an hour until doubled, then 45 minutes once shaped on the tray for a light, fluffy texture.

→ What does the cross on the buns consist of?

A thick paste made from plain flour and water is piped over each bun before baking to create the characteristic cross.

→ How is the shiny glaze made?

The glaze is made by gently heating apricot jam with water and brushing it over the buns immediately after baking.