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Traditional Hot Cross Buns Recipe

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Traditional Hot Cross Buns are a classic sweet yeast bread studded with dried currants and candied citrus peel, infused with warm spices and topped with characteristic crosses. These buns are soft, flavorful, and perfect for enjoying slightly warm with butter or your favorite spread during Easter or any cozy tea time.

  • Author: Chef
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 buns
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Ingredients

Fruit Soaking

  • 3/4 cup dried currants or raisins
  • 1/4 cup diced candied orange and lemon peel
  • 1/4 cup hot black tea (can substitute apple juice)

Dry Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons instant yeast
  • 2 teaspoons mixed spice or homemade mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • Zest of one lemon

Wet Ingredients

  • 1 1/4 cups milk (room temperature)
  • 1/4 cup butter (room temperature)
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)

Instructions

  1. Soak the Dried Fruits: Pour the hot tea or apple juice over the dried currants or raisins and diced candied peel. Cover with plastic wrap and let them soak for about one hour until the fruits have absorbed the liquid. This step can be done ahead of time, even overnight, for best flavor.
  2. Make the Dough: In the bowl of a stand mixer, combine the flour, sugar, instant yeast, mixed spice, cinnamon, salt, and lemon zest. Add the eggs, softened butter, and room temperature milk. Use the dough hook attachment to knead the dough until smooth and elastic, about 5 minutes. Then add the soaked dried fruit and knead for an additional 2 minutes to incorporate evenly.
  3. First Rise: Place the dough in a lightly greased bowl, cover loosely with plastic wrap, and set it in a warm spot to rise until doubled in size, approximately 1 to 2 hours. A warm oven set to 80-90°F is a good environment for this.
  4. Shape the Buns: Punch down the risen dough to release air. Divide it into 12 equal pieces. Shape each piece into a ball and place them on a lined baking sheet. Cover loosely and let them rise for another hour until puffy and nearly doubled. Preheat the oven to 400°F halfway through this proofing stage. Arrange buns either close for square shapes or spaced apart for round buns.
  5. Prepare and Add the Crosses: Choose your preferred method to make crosses: pipe a flour-and-water paste, lay shortcrust pastry strips, or wait to pipe a sugar icing after baking. Apply the crosses on top of each bun before baking.
  6. Bake: Bake the buns on the middle oven rack for 15-20 minutes until they are deep golden brown and sound hollow when tapped on the bottom.
  7. Glaze the Buns: While the buns are hot from the oven, brush them with a glaze made from either boiling water and sugar syrup, heated golden syrup, or melted apricot jam. This adds shine and sweetness.
  8. Cool and Serve: Allow the buns to cool after glazing. Serve slightly warm or at room temperature, sliced with butter, clotted cream, jam, or honey. Store any leftovers in an airtight container for up to 2 days and enjoy toasted later.

Notes

  • Soaking the dried fruits in liquid overnight enhances their flavor and texture.
  • Use room temperature ingredients to ensure the dough rises evenly.
  • You can make crosses before baking with a flour paste or shortcrust strips, or pipe an icing cross after baking if preferred.
  • The buns can be baked close together for pull-apart squares or spaced apart for distinct round buns.
  • Glazing immediately after baking keeps buns shiny and moist.
  • Best served fresh but leftover buns freeze well or toast nicely the next day.
  • For a homemade flair, make your own candied citrus peel and mixed spice blends.

Find it online: https://cheftinaskitchen.com/traditional-hot-cross-buns-recipe/