Description
This classic Hot Cross Buns recipe yields 12 soft, lightly spiced sweet buns studded with candied peel and sultanas, traditionally enjoyed on Good Friday. The buns are marked with a flour paste cross on top and finished with a glossy apricot jam glaze for a tender crust and delightful shine.
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 Butter: Warm the milk on the hob or in the microwave until hot but not boiling. Remove from heat and stir in butter until melted. Set aside to cool until tepid.
- Mix Dry Ingredients: In a bowl, combine bread flour, fine salt, mixed spice, cinnamon, caster sugar, and instant yeast. Stir well.
- Add Dried Fruit: Fold in candied peel and sultanas evenly into the dry mixture.
- Combine Wet and Dry: When the milk and butter mixture feels tepid, pour into the flour mixture along with the beaten egg. Stir until a rough dough forms.
- Knead Dough: Turn dough onto a floured surface and knead for 5 minutes until it becomes springy and smooth.
- First Rise: Place the dough in a clean, lightly oiled bowl. Cover with oiled cling film and leave in a warm place to rise for about 2 hours or until doubled in size.
- Shape Buns: Once risen, divide the dough into 12 equal portions. Shape each portion into neat, tight balls by stretching the edges underneath and placing them on an oiled baking tray.
- Second Rise: Cover buns again with oiled cling film and leave in a warm spot for 45 minutes to puff up again.
- Preheat Oven: Heat oven to 180°C fan / 200°C conventional / 400°F / Gas Mark 6.
- Brush Buns: Lightly brush the tops of the buns with 2 tablespoons of milk without denting the dough; this helps keep them soft.
- Make Cross Paste: Mix plain flour with enough water to form a soft pipeable paste. Transfer to a piping bag or a sandwich bag with a corner snipped off.
- Pipe Crosses: Pipe a cross onto the top of each bun using the flour paste.
- Bake: Bake buns for 15-20 minutes until the tops are deeply golden and the buns sound hollow when tapped.
- Glaze: Remove buns from oven and immediately brush apricot jam over the tops to glaze and add shine.
Notes
- Ensure the milk is only tepid when mixing in with yeast to avoid killing the yeast.
- Kneading dough well is essential for a soft and airy crumb.
- You can substitute sultanas with raisins or currants if preferred.
- Store baked buns in an airtight container and reheat gently before serving for best freshness.
- For a vegan version, substitute butter with plant-based margarine and use a flax egg.
