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Hot Cross Buns Recipe

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4 from 4 reviews

Classic Hot Cross Buns made from scratch featuring warm spices, sultanas, and a shiny apricot glaze. These soft, fluffy buns are perfect for Easter or any cozy breakfast or snack. Made with a yeast-leavened dough enriched with butter, milk, and eggs, then baked with a distinctive piped flour cross on top, and finished with a glossy jam glaze.

Ingredients

Buns:

  • 3 teaspoons instant or rapid rise yeast (9 grams)
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1 1/2 cups (375ml) milk, warm (full fat or low fat)
  • 4 1/4 cups (640g) bread flour (or plain/all purpose)
  • 2 tsp cinnamon powder
  • 2 tsp All Spice OR Mixed Spice
  • 1/2 tsp salt
  • 1 1/2 cups (210g) sultanas
  • Zest of 1–2 oranges
  • 50g (3.5 tbsp) unsalted butter, melted and cooled
  • 1 egg, at room temperature
  • 1/4 cup (35g) extra bread flour (for dough adjustment)

Crosses:

  • 1/2 cup (75g) flour (any white flour)
  • 5 tbsp water

Glaze:

  • 1 tbsp apricot jam
  • 2 tsp water

Instructions

  1. Mix dry ingredients: In a large bowl, combine the flour, yeast, sugar, allspice, cinnamon, and salt. Briefly mix with a stand mixer fitted with a dough hook to evenly blend the dry ingredients.
  2. Add wet ingredients: Add the melted butter, warm milk, egg, sultanas, and orange zest to the dry mix. Using a stand mixer, mix on speed 2 until combined, then increase to speed 4 and continue mixing for 5 minutes until a smooth elastic dough forms. If the dough is too sticky, add up to 1/4 cup extra flour until it pulls away from the sides of the bowl but remains slightly tacky. Alternatively, knead by hand on a floured surface for 10 minutes until smooth and elastic.
  3. First rise (Rise #1): Cover the dough bowl with cling wrap and place in a warm, draft-free spot to rise until doubled in size, approximately 30 minutes to 1 1/2 hours depending on temperature.
  4. Form dough balls: Line a 31.5 x 23.5 cm (9 x 13 inch) baking tray with baking paper with an overhang. Punch down the dough to deflate it, dust a work surface with flour, shape dough into a log, and cut into 12 equal pieces. Flatten each piece with your palm then gather into a smooth ball by rolling briefly with your fingers. Place balls on the tray with the smooth side up, arranged 3 by 4.
  5. Second rise (Rise #2): Lightly oil a piece of cling wrap and loosely cover the tray. Return to the warm place and allow the buns to rise about 75%, approximately 30 to 45 minutes. Meanwhile, preheat the oven to 180°C (350°F).
  6. Prepare crosses: Mix the flour and water for the crosses until a thick, runny paste forms. Spoon into a piping bag or small ziplock bag and cut a small hole in the tip. Remove the cling wrap from the buns and pipe crosses slowly over each bun so the paste hugs their curved surface.
  7. Bake and glaze: Bake the buns in the preheated oven for 22 minutes or until a deep golden brown color appears on top. Meanwhile, warm the apricot jam and water mixture in the microwave for 30 seconds and stir to combine. Remove buns from oven using the parchment paper overhang onto a cooling rack. While still warm, brush the buns with the apricot glaze for a shiny finish. Cool to warm before serving.

Notes

  • Yeast Check: Ensure yeast is active by mixing 1 tsp yeast with 1/2 tsp sugar and 1/4 cup warm water; if foamy after 10 minutes, it’s good.
  • Milk warmth is critical to not kill yeast; warm to pleasant bath temperature (approx. 40°C/100–110°F).
  • Using bread flour results in fluffier buns; adjust flour quantity as needed to avoid dry, tough dough.
  • Allspice and mixed spice can be substituted with 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp nutmeg; orange zest can be replaced with candied citrus peel for stronger flavor.
  • For a chocolate variation, substitute 2 cups chocolate chips instead of sultanas (be mindful of gooey centers).
  • Rise dough in a warm environment such as inside a briefly warmed dryer for consistent results.
  • Apricot jam glaze can be substituted with any clear jam, honey, or golden syrup; omit water if using maple syrup.
  • To make ahead, complete Rise #1, shape buns, refrigerate overnight for flavor development, then take out and let rise for Rise #2 before baking.
  • Best eaten the day of baking; reheat next day in microwave or oven to restore softness.
  • Freeze leftover buns; to reheat, cover with foil and bake at 160°C (320°F) for 8 minutes.

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