Hot Cross Buns Recipe

Rows of just-baked Hot Cross Buns on a wire rack, ready for the apricot jam glaze.

5 from 1 vote

This is your easy guide to getting traditional Hot Cross Buns perfect, every time! Deliciously fruit, spicy and aromatic, they’re a glorious homemade treat at Easter, spring time or any time.

Prep Time30

Cook Time20

Plus rising time3

Total Time3 50

Course: Breakfast, Snack

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

220 ml Milk
50 g Butter
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
1 Egg Beaten

For the milk wash:

2 tbsp Milk

For the cross:

2 tbsp Milk
50 g Plain flour

For the glaze:

2 tbsp Apricot jam

Metric - Imperial

Instructions

Heat the milk, either on the hob or in the microwave, until it is hot but not boiling. Remove from the heat and stir in the butter. Put to one side and allow the butter to melt into the milk as the milk cools.
Meanwhile, mix the flour, salt, yeast, mixed spice, cinnamon and sugar in a bowl.
Add the candid peel and sultanas and stir.
When the milk and butter mixture is tepid, pour it all into the flour mixture and add in the beaten egg.
Bring the mixture together to form a dough and turn out and knead for 5 minutes until springy.
Place in a clean, oiled bowl and cover with oiled cling film.
Allow to rise in a warm place for about 2 hours.
After this time, the dough should have doubled in size. Portion it into 12 pieces and form into buns by stretching the edges of each one down and under using the edge of your hand, until they make neat, tight balls. Place onto an oiled baking tray.
Cover again with the oiled clingfilm and allow to rise for 45 minutes in a warm place.
Heat your oven to 180°C fan/200°C/400°F/Gas Mark 6.
Very gently brush the tops of the buns with the 2 tbsp milk, being very careful not to dent them. (This helps keep the tops of the buns soft.)
For the crosses, mix the flour with enough water to make a soft paste. Use a piping bag (or sandwich bag with the end snipped off) to pipe crosses onto each bun.
Bake for 15-20 minutes until they are a lovely dark golden colour.
As soon as the buns come out of the oven, brush over the apricot jam.

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Notes

Yeast: Make sure yours is in date! If it’s expired the buns will likely fail to rise properly and won’t have the same light, fluffy consistency.

How to knead: Lightly flour the worktop and your hands (don’t use too much flour as it will transfer into the dough), turn the dough out and push it away from you with the heel of your hand, then fold it back over itself, turn and repeat. Don't be too rough with it, this can be done lightly with your body weight behind you. It should be smooth and elastic-like.

Storing: The buns are best eaten on the day they’re made but you can keep them in an airtight container for up to 4 days, and toast them before eating.

Nutrition