Hot Cross Buns

These soft, lightly spiced buns are packed with currants and orange zest, topped with the signature cross, and glazed for a beautiful shine. Perfect for Easter or any time you crave a warm, comforting treat.

No ratings yet

Print Pin

Course: afternoon tea, Breakfast, morning tea

Cuisine: British

Keyword: Easter Bun, Hot Cross Buns

Prep Time: 2

Cook Time: 25

Servings:

Calories: 281kcal

Equipment

1 Mixing Bowl
1 Baking tray

Ingredients

For the buns:

250 ml 1 cup warm milk
2 ¼ tsp 7 g instant yeast
55 g ¼ cup caster sugar
500 g 3 ⅓ cups bread flour or plain flour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
60 g ¼ cup unsalted butter, softened
1 egg
¾ cup currants or sultanas
zest of 1 orange

For the crosses:

50 g ⅓ cup plain flour
50 ml about 3 tbsp water

For the glaze:

2 tbsp apricot jam or honey
1 tbsp water warm

Instructions

Make the Dough

In a large bowl, whisk together the flour, sugar, spices, salt, and instant yeast. Add the warm milk, softened butter, and egg. Stir until combined, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a tea towel, and let it rise in a warm place for 45–60 minutes, or until doubled in size.

Shape the Buns

Punch down the dough and knead in the sultanas and orange zest. Divide into 12 equal portions, roll into balls, and arrange in a greased baking dish.

Second Rise

Cover loosely and let rise for another 30–45 minutes, until puffy. Meanwhile, preheat your oven to 180°C (350°F) fan-forced or 200°C (390°F) conventional.

Pipe the Crosses

Mix flour and water to create a thick paste. Transfer to a piping bag and pipe a cross on each bun.

Bake

Bake for 20–25 minutes or until golden brown. The buns should sound hollow when tapped on the bottom.

Glaze

While still warm, melt the apricot jam with 1 tsp of water and brush over the buns for a glossy finish.

Serve & Enjoy!

Hot cross buns are best enjoyed fresh out of the oven, served warm with butter or toasted the next day.

Video

Nutrition