Description
A classic Hot Cross Buns recipe featuring a soft, spiced dough filled with sultanas and candied peel, topped with distinctive flour crosses and a glossy apricot jam glaze. Perfect for Easter or any cozy occasion, these buns are tender, flavorful, and slightly sweet.
Ingredients
Scale
Dough
- 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)
Topping and Crosses
- 2 tbsp Milk (for brushing)
- 50 g Plain flour
- Water (enough to make a soft paste)
- 2 tbsp Apricot jam (for glazing)
Instructions
- Heat Milk and Melt Butter: Warm the milk until hot but not boiling, either on the hob or in the microwave. Remove from heat and stir in the butter until melted, then allow the mixture to cool to tepid.
- Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, and caster sugar.
- Add Fruit: Stir in the candied peel and sultanas to the flour mixture.
- Combine Wet and Dry: When the milk and butter mixture is tepid, pour it into the flour mixture along with the beaten egg.
- Form and Knead Dough: Bring ingredients together to form a dough, then turn out onto a surface and knead for 5 minutes until the dough is springy.
- First Proofing: Place the dough in a clean, oiled bowl, cover with oiled cling film, and leave to rise in a warm place for about 2 hours or until doubled in size.
- Shape Buns: After rising, divide the dough into 12 equal pieces. Shape each into a neat, tight ball by stretching the edges down and under using your hand.
- Second Proofing: Place buns on an oiled baking tray, cover again with oiled cling film, and allow to rise for 45 minutes in a warm place.
- Preheat Oven: Heat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Brush Buns: Gently brush the tops of the buns with 2 tbsp milk to keep them soft, taking care not to dent the dough.
- Pipe Crosses: Mix the plain flour with enough water to create a soft paste. Transfer to a piping bag or sandwich bag with the tip snipped off and pipe crosses onto each bun.
- Bake: Bake the buns for 15-20 minutes until they turn a rich dark golden color.
- Glaze: Immediately after baking, brush the buns with apricot jam for a shiny, flavorful finish.
Notes
- Ensure the milk is not too hot when adding to the flour and yeast mixture to avoid killing the yeast.
- Kneading the dough well develops gluten, resulting in a better texture.
- Letting the buns rise twice ensures they are light and fluffy.
- The cross paste can be adjusted in consistency by adding water gradually.
- For best results, use strong bread flour for the dough.
