Easter Hot Cross Buns (Print Version)
Soft, spiced buns with dried fruit and a cross glaze, ideal for holiday mornings or an indulgent snack.
# What You Need:
→ Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2 tsp instant dry yeast
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/2 tsp ground allspice
07 - 1/2 tsp salt
08 - 4 tbsp unsalted butter, softened
09 - 1 1/4 cups whole milk, lukewarm
10 - 1 large egg
11 - 1 cup mixed dried fruit (raisins, currants, chopped candied peel)
12 - Zest of 1 orange
→ Cross Paste
13 - 1/2 cup plain flour
14 - 5–6 tbsp water
→ Glaze
15 - 2 tbsp apricot jam
16 - 1 tbsp water
# How-To Steps:
01 - In a large bowl, combine bread flour, sugar, yeast, spices, and salt. Mix well to distribute evenly.
02 - Add softened butter and rub it into the flour mixture with your fingertips until the texture resembles fine breadcrumbs.
03 - In a separate bowl, whisk the lukewarm milk and egg together until fully combined.
04 - Pour the milk mixture into the dry ingredients. Mix with a wooden spoon until a soft, shaggy dough begins to form.
05 - Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and springs back when pressed.
06 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free place for 1 hour or until doubled in size.
07 - Punch down the risen dough to release air. Knead in the dried fruit and orange zest until evenly distributed throughout the dough.
08 - Divide the dough into 12 equal pieces. Shape each piece into a smooth, round ball and place on a parchment-lined baking tray, spacing them 2 inches apart.
09 - Cover loosely with a clean towel and let rise for 45 minutes until puffy and expanded in size.
10 - Preheat oven to 390°F.
11 - Mix plain flour with enough water to create a thick, pipeable paste. Transfer to a piping bag or zip-top bag with corner snipped.
12 - Pipe a straight line down the center of each bun, then pipe a perpendicular line across to form a cross on each bun.
13 - Bake for 20–25 minutes until golden brown and the buns sound hollow when tapped on the bottom.
14 - While buns bake, gently heat apricot jam with water in a small saucepan over low heat until melted and smooth. Strain if necessary to remove fruit pieces.
15 - Brush the warm glaze over the buns immediately after removing from the oven. Transfer to a wire rack and cool completely before serving.
# Expert Tips:
01 -
- The spice blend creates this incredible warmth that fills your entire kitchen while they bake
- Theyre somehow even better toasted the next day, slathered with butter
02 -
- The cross paste needs to be thick or it will spread and disappear during baking
- Brush the glaze on while the buns are still warm or it will not stick properly
03 -
- Use a kitchen scale for the most consistent results every time
- Warm your bowl slightly before adding dough to speed up rising in colder weather