Ready to bake some delicious Hot Cross Buns? This recipe will guide you through creating these classic Easter treats right in your own kitchen. Follow along, and you'll have a batch of warm, spiced buns perfect for sharing in no time.
Why You Will Love This Recipe
This isn't just another recipe for Hot Cross Buns; it's a guide to creating truly special ones. What makes these buns stand out is their incredible texture—soft and fluffy on the inside with a slightly crisp exterior. The blend of spices creates a warm, comforting flavor that's perfectly balanced with the sweetness of the dough and the tanginess of the dried fruit. Plus, the simple icing cross adds a touch of elegance, making them as beautiful as they are delicious. This recipe is designed to be straightforward and easy to follow, ensuring even beginner bakers can achieve outstanding results.
Ingredients
- 3 1/4 cups (400g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 teaspoons mixed spice
- 7g (or 2 1/4 teaspoons) active dry yeast
- 3/4 cup (180ml) milk, lukewarm
- 1/4 cup (60g) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup (150g) dried currants or raisins
- 1/4 cup (50g) candied peel, finely chopped
For the Crosses:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (60ml) water
For the Glaze:
- 1/4 cup (30g) powdered sugar
- 1-2 tablespoons milk or water
Step-by-Step Instructions
1. Activate the Yeast:
In a large bowl, combine the lukewarm milk, sugar, and active dry yeast. Let it stand for about 5-10 minutes, until the mixture becomes frothy. This shows that the yeast is active and ready to use.
2. Combine Dry Ingredients:
In a separate large bowl, whisk together the flour, salt, and mixed spice. Make sure the spices are evenly distributed throughout the flour.
3. Mix Wet and Dry Ingredients:
Pour the yeast mixture and melted butter into the bowl with the dry ingredients. Add the beaten eggs and mix everything together until a shaggy dough forms.
4. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
5. Add Dried Fruit:
Gently knead in the dried currants or raisins and candied peel until they are evenly distributed throughout the dough.
6. First Rise:
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until the dough has doubled in size.
7. Shape the Buns:
Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth, round bun.
8. Second Rise:
Place the buns on a baking sheet lined with parchment paper, leaving some space between each bun. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, until they have puffed up slightly.
9. Prepare the Crosses:
While the buns are rising, prepare the paste for the crosses. In a small bowl, mix together the flour and water until you have a smooth paste. Transfer the paste to a piping bag or a zip-top bag with a small corner snipped off.
10. Pipe the Crosses:
Pipe crosses onto the top of each bun. Make sure the lines are even and consistent for a professional look.
11. Bake the Buns:
Preheat your oven to 375°F (190°C). Bake the buns for 20-25 minutes, or until they are golden brown on top.
12. Make the Glaze:
While the buns are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk or water until you have a smooth, slightly runny glaze.
13. Glaze the Buns:
Once the buns are out of the oven, let them cool slightly on the baking sheet before transferring them to a wire rack. Brush the glaze over the warm buns. This will give them a beautiful shine and add a touch of extra sweetness.
Serving Suggestions
Hot Cross Buns are traditionally enjoyed warm, especially around Easter time. However, they make a delightful treat any time of year. These lightly spiced buns are particularly enjoyable with a cup of tea or coffee. The warmth from the drink complements the flavors of the bun perfectly.
To elevate the experience, consider pairing your Hot Cross Buns with a simple spread like butter or cream cheese. You could also add a dollop of your favorite jam or marmalade. Fresh fruit, such as berries or sliced apples, can also add a refreshing contrast to the rich, sweet flavor of the buns.
These buns are perfect for brunch gatherings, afternoon tea, or even as a sweet ending to a simple meal. Arrange them artfully on a platter, perhaps alongside some fresh flowers or colorful napkins, to create an inviting and festive display.
Storage and Reheating
To keep your Hot Cross Buns fresh, store them in an airtight container at room temperature. They'll stay good for about 2-3 days. For longer storage, you can freeze them. Wrap each bun individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2-3 months.
When you're ready to enjoy a frozen bun, simply thaw it at room temperature for about an hour. To reheat, you can wrap the bun in foil and warm it in a 350°F (175°C) oven for about 10 minutes. Alternatively, you can microwave it for 20-30 seconds, but be careful not to overheat it, as it can become tough. You can also slice the bun in half and toast it for a crispy texture.
Key Details
- Prep time: 30 minutes
- Rise time: 1.5 – 2 hours
- Cook time: 20-25 minutes
- Total time: Approximately 2.5-3 hours
- Yields: 12 buns
- Equipment: Large mixing bowls, measuring cups and spoons, stand mixer (optional), baking sheet, parchment paper, piping bag or zip-top bag
Enjoy your homemade Hot Cross Buns! They're perfect for sharing with family and friends, and I hope this recipe helps you create some wonderful memories.
Hot Cross Buns
Ingredients
- 3 1/4 cups 400g all-purpose flour, plus more for dusting
- 1/4 cup 50g granulated sugar
- 1 teaspoon salt
- 2 teaspoons mixed spice
- 7 g or 2 1/4 teaspoons active dry yeast
- 3/4 cup 180ml milk, lukewarm
- 1/4 cup 60g unsalted butter, melted
- 2 large eggs lightly beaten
- 1 cup 150g dried currants or raisins
- 1/4 cup 50g candied peel, finely chopped
- 1/2 cup 60g all-purpose flour (for crosses)
- 1/4 cup 60ml water (for crosses)
- 1/4 cup 30g powdered sugar (for glaze)
- 1-2 tablespoons milk or water for glaze
Instructions
- Activate the Yeast: In a large bowl, combine the lukewarm milk, sugar, and active dry yeast. Let it stand for about 5-10 minutes, until the mixture becomes frothy.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, salt, and mixed spice.
- Mix Wet and Dry Ingredients: Pour the yeast mixture and melted butter into the bowl with the dry ingredients. Add the beaten eggs and mix everything together until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
- Add Dried Fruit: Gently knead in the dried currants or raisins and candied peel until they are evenly distributed throughout the dough.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled.
- Shape the Buns: Punch down the risen dough. Divide it into 12 equal pieces and shape each into a smooth, round bun.
- Second Rise: Place buns on a baking sheet lined with parchment paper, leaving space between. Cover and let them rise for 30-45 minutes, until puffed up.
- Prepare the Crosses: Mix together flour and water until smooth paste. Transfer to a piping bag.
- Pipe the Crosses: Pipe crosses onto the top of each bun.
- Bake the Buns: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
- Make the Glaze: Whisk together powdered sugar and milk or water until smooth glaze.
- Glaze the Buns: Brush glaze over the warm buns.