Name: Hot Cross Buns Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 50 min
Cuisine: British
Ingredients: 220 ml Milk; 50 g Butter; 1 Egg (Beaten); 2 tbsp Milk (for brushing); 2 tbsp Apricot jam (for glazing); 450 g Strong white bread flour; 1 tsp Fine salt; 3 tsp Mixed spice; 2 tsp Cinnamon; 45 g Caster sugar; 60 g Candied peel; 80 g Sultanas; 50 g Plain flour (for crosses)

Description

A classic Hot Cross Buns recipe featuring spiced, fruit-studded buns with a distinctive flour cross on top, perfect for Easter or any cozy occasion. These soft, aromatic buns are flavored with cinnamon, mixed spice, and studded with sultanas and candied peel, finished with a glossy apricot jam glaze for a sweet, shiny crust.

Ingredients

Scale

Wet Ingredients

220 ml Milk
50 g Butter
1 Egg (Beaten)
2 tbsp Milk (for brushing)
2 tbsp Apricot jam (for glazing)

Dry Ingredients

450 g Strong white bread flour
1 tsp Fine salt
3 tsp Mixed spice
2 tsp Cinnamon
45 g Caster sugar
60 g Candied peel
80 g Sultanas
50 g Plain flour (for crosses)

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Instructions

Heat Milk and Melt Butter: Heat the milk on the hob or in the microwave until hot but not boiling, then remove from the heat and stir in the butter. Set aside to cool until the butter melts and the mixture becomes tepid.
Mix Dry Ingredients: In a large bowl, combine the bread flour, salt, mixed spice, cinnamon, caster sugar, candied peel, and sultanas, stirring to distribute evenly.
Add Wet Ingredients: Once the milk and butter mixture is tepid, pour it into the flour mixture along with the beaten egg. Stir to form a rough dough.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 5 minutes until the dough is smooth, elastic, and springy.
First Rising: Place the dough in a clean, oiled bowl and cover with oiled cling film. Leave it to rise in a warm place for approximately 2 hours, until doubled in size.
Shape Buns: After rising, divide the dough into 12 equal pieces. Stretch the edges underneath each piece to form tight, neat balls. Place the buns onto an oiled baking tray.
Second Rising: Cover the buns again with oiled cling film and leave to rise for 45 minutes in a warm place until puffy.
Preheat Oven and Prepare Buns: Heat the oven to 180°C fan/200°C/400°F/Gas Mark 6. Gently brush the tops of the buns with 2 tablespoons of milk to keep them soft during baking.
Pipe Crosses: Make a paste by mixing the plain flour with enough water to achieve a soft consistency. Using a piping bag or a sandwich bag with a corner snipped off, pipe crosses onto the top of each bun.
Bake: Bake the buns for 15-20 minutes until they turn a lovely dark golden color.
Glaze: Immediately after removing the buns from the oven, brush the tops with warm apricot jam for a shiny, sweet finish.

Notes

Use strong white bread flour for the best texture and rise.
Be careful not to heat the milk too much; it should be warm but not boiling to activate yeast effectively.
Let the dough rise in a warm, draft-free area to encourage proper fermentation.
The milk brushing before baking keeps the tops soft and helps the crosses stick.
The apricot jam glaze should be warmed slightly to make it easier to brush on.
Store buns in an airtight container to keep freshness, best eaten within 2 days.