Perfect Homemade Hot Cross Buns

There’s nothing quite like the aroma of freshly baked hot cross buns filling your home, a sure sign that Easter is on its way. This recipe will guide you through creating beautifully soft, fragrant, and perfectly spiced buns that are a true delight to eat. We’ve woven in expert techniques to help you achieve a bakery-worthy bake every time. So, roll up your sleeves, and let’s create a batch of these timeless treats together!

Ingredients

• 500g strong bread flour, plus extra for dusting
• 75g caster sugar
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 10g fast-action dried yeast
• 1 tsp salt
• 275ml lukewarm milk
• 50g unsalted butter, melted
• 1 large egg, beaten
• 200g mixed dried fruit (like sultanas, currants, and mixed peel)
• Zest of 1 orange

For the Cross:

• 75g plain flour
• 5 tbsp water

For the Glaze:

• 3 tbsp apricot jam or golden syrup

Instructions

1. In a large mixing bowl, combine the strong bread flour, caster sugar, spices, yeast, and salt, making sure to place the yeast and salt on opposite sides of the bowl. Make a well in the center.
2. Gently warm the milk and melted butter together until lukewarm (not hot). Pour this mixture, along with the beaten egg, into the well of the dry ingredients. Mix with a wooden spoon or spatula until a sticky dough begins to form.
3. Tip the dough onto a lightly floured surface. Now it’s time to knead! Work the dough for 10-12 minutes by hand, or for 8-10 minutes using the dough hook attachment on a stand mixer.
   

   The goal is to develop the gluten, which creates a light, airy texture. You’ll know the dough is ready when it becomes smooth and elastic. A great way to check is the ‘windowpane test’: gently stretch a small piece of dough. If you can stretch it thin enough to see light through it without it tearing, it’s ready.

   

4. Once kneaded, gently flatten the dough and evenly spread the mixed dried fruit and orange zest over the surface. Knead for another minute or two until the fruit is evenly distributed throughout the dough.
   
5. Place the dough in a lightly oiled bowl, cover with a clean, damp tea towel, and leave to rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
6. Once risen, tip the dough back onto a floured surface and gently ‘knock it back’ by pressing the air out. Divide the dough into 12 equal pieces and roll each into a smooth ball. Arrange the buns on a baking tray lined with parchment paper, leaving a small gap between each one.
   
7. Cover the tray with the damp tea towel or lightly oiled cling film and leave the buns to proof in a warm place for another 45-60 minutes, or until they have risen and are touching.
8. Preheat your oven to 200°C (180°C Fan, Gas Mark 6). While it’s heating, prepare the cross mixture by whisking the plain flour and water together to form a smooth, pipeable paste. Transfer to a piping bag with a small round nozzle (or a sandwich bag with the corner snipped off) and pipe a cross onto the top of each bun.
9. Bake for 15-20 minutes, until the buns are a deep golden brown and sound hollow when tapped on the bottom.
10. For the glaze, gently warm the apricot jam or golden syrup in a small saucepan. As soon as the buns come out of the oven, brush them generously with the warm glaze to give them a beautiful, sticky shine. Transfer to a wire rack to cool completely, or enjoy them warm with a knob of butter.

Creative Twists & Leftover Ideas

Don’t be afraid to experiment with your flavors! For a decadent twist, try swapping the dried fruit for a combination of Morello cherries and dark chocolate chips. The pairing is absolutely divine.

If you happen to have any buns leftover, they make an incredible base for a bread and butter pudding. Simply slice them, arrange in a dish, and pour over a rich custard before baking. It’s a wonderful way to give them a second life.

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