EASTER HOT CROSS BUNS (TRADITIONAL BRITISH STYLE)
Traditional British Hot Cross Buns are spiced, sweet dough buns packed with currants or raisins, finished with a signature paste cross and a sticky apricot glaze. Enjoy them warm with butter on Good Friday or any spring morning.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Baking sheet
- Parchment paper
- Small saucepan
- Pastry brush
- Piping bag or zip-top bag for the cross paste
Ingredients
For the Dough:
- 4 cups all-purpose flour plus extra for dusting
- ¼ cup granulated sugar
- 2 teaspoons instant yeast or active dry yeast
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ cup unsalted butter melted, plus extra for greasing
- 1 cup warm milk 110°F (about 43°C)
- 2 large eggs room temperature
- 1 cup currants or raisins
- ½ cup mixed candied peel optional
For the Cross Paste:
- ½ cup all-purpose flour
- 5-6 tablespoons water
For the Glaze:
- ¼ cup apricot jam
- 2 tablespoons water
Instructions
Mix Dry Ingredients:
- In a large bowl or stand mixer, combine flour, sugar, yeast, salt, cinnamon, nutmeg, allspice, and cloves.
Add Wet Ingredients:
- Add melted butter, warm milk, and eggs. Mix until a soft dough forms.
Knead and Add Fruit:
- Knead dough for 8-10 minutes (or 5-6 minutes with a dough hook) until smooth and elastic. Fold in currants (or raisins) and candied peel during the last minute of kneading.
First Rise:
- Place dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1-1.5 hours, until doubled in size.
Shape Buns:
- Punch down dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 3-4 oz each). Shape each piece into a smooth ball.
Second Rise:
- Place buns on a parchment-lined baking sheet, spacing about 1 inch apart. Cover and let rise for 30-45 minutes, until puffy.
Preheat Oven & Make Cross Paste:
- Preheat oven to 375°F (190°C). In a small bowl, mix flour and water to form a thick paste. Transfer to a piping bag or zip-top bag with the corner snipped.
Pipe Crosses:
- Pipe a cross shape onto each bun.
Bake:
- Bake for 18-20 minutes, until golden brown.
Make Glaze:
- While buns bake, warm apricot jam and water in a small saucepan over low heat, stirring until smooth. Strain if desired.
Glaze and Serve:
- Brush warm glaze over hot buns. Transfer to a wire rack to cool slightly. Serve warm with butter.
Notes
- Make Ahead: Dough can be made the night before. After the first rise, punch down, cover, and refrigerate overnight. Bring to room temperature before shaping. Baked buns freeze well for up to 3 months.
- Variations: Use chocolate chips instead of dried fruit. Add orange or lemon zest to the dough. Use a simple icing (powdered sugar + milk) instead of paste for the crosses.
- Serving Suggestions: Serve warm, split in half, and spread with salted butter. Enjoy with a cup of hot tea, coffee, or mulled cider. Toast leftovers for breakfast.
- Allergy-Friendly: Use dairy-free milk and butter for a dairy-free version. Use gluten-free 1:1 flour blend (add extra ½ teaspoon xanthan gum if not included).
- Storage Tips: Store in an airtight container at room temperature for up to 4 days. Reheat in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds. Freeze in a zip-top bag for up to 3 months.