Description
Soft, spiced, and dotted with dried fruit, these traditional Hot Cross Buns are a cozy, comforting bake perfect for Easter or any time of year. Finished with a glossy glaze and their signature cross, they’re a timeless treat.
Ingredients
Scale
- 4 cups (500g) strong white bread flour
- 2 1/4 teaspoons (7g) instant yeast
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups (300ml) warm milk
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg, beaten
- 1 cup (150g) mixed dried fruit
- Zest of 1 orange
- 1/2 cup plain flour (for cross paste)
Instructions
- Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
- In a large bowl, mix flour, yeast, sugar, cinnamon, nutmeg, and salt. In another bowl, combine warm milk, butter, and egg. Stir wet mixture into dry to form dough.
- Knead dough on floured surface for 8–10 minutes until elastic. Fold in dried fruit and orange zest.
- Place dough in greased bowl, cover, and proof 1 hour until doubled. Divide into 12 balls and arrange on tray. Cover and proof 30–40 minutes more.
- Mix plain flour with water to make a thick paste. Pipe crosses on buns.
- Bake for 20–25 minutes until golden and hollow-sounding when tapped.
- Brush hot buns with glaze made from 1 tbsp sugar dissolved in 1 tbsp hot water.
- Let cool slightly and serve warm with butter.
Notes
- Use warm milk, not hot, to activate yeast without killing it.
- Soak dried fruit in juice or tea for extra softness.
- Glaze while hot for a shiny finish.
- Prepare dough the night before for easy morning baking.