Description
This traditional Hot Cross Buns recipe produces soft, fragrant, and spiced buns studded with candied peel and sultanas, perfect for enjoying during Easter or any time of the year. With a sweet spiced dough enriched by butter and milk, the buns are topped with classic flour crosses and glazed with apricot jam for a shiny finish.
Ingredients
Scale
For the 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)
For Brushing 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 Melt Butter: Warm the milk on a hob or in the microwave until hot but not boiling. Remove from heat and stir in the butter; allow it to melt as the milk cools to a tepid temperature.
- Mix Dry Ingredients: In a bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, and caster sugar thoroughly.
- Add Fruit: Stir in the candied peel and sultanas to the flour mixture, distributing them evenly.
- Combine Wet and Dry: Once the milk and butter mixture is tepid, pour it into the dry ingredients along with the beaten egg, integrating to form a dough.
- Knead the Dough: Turn the dough onto a clean surface and knead for about 5 minutes until it becomes springy and elastic in texture.
- First Proof: Place the dough in a clean, oiled bowl and cover with oiled cling film. Leave it in a warm place to rise for approximately 2 hours, until doubled in size.
- Shape Buns: Punch down the risen dough and divide it into 12 equal portions. Shape each portion into tight, neat balls by stretching the edges underneath, then place on an oiled baking tray.
- Second Proof: Cover the buns again with oiled cling film and allow them to rise for 45 minutes in a warm place.
- Preheat Oven: Heat the oven to 180°C fan / 200°C / 400°F / Gas Mark 6.
- Brush Tops: Very gently brush the tops of the buns with 2 tablespoons of milk, taking care not to dent them to keep the surface soft.
- Pipe Crosses: Mix plain flour with enough water to create a soft paste. Use a piping bag or a sandwich bag with a corner snipped off to pipe a cross onto each bun.
- Bake: Bake the buns in the preheated oven for 15-20 minutes, or until they turn a rich dark golden brown color.
- Glaze: Immediately after removing from the oven, brush the buns with apricot jam to give them a glossy, sweet finish.
Notes
- Ensure the milk is not boiling to prevent killing the yeast.
- Use strong bread flour for a better rise and texture.
- Kneading the dough well helps develop gluten for soft buns.
- Proof the dough in a warm, draft-free environment for best results.
- Be gentle when brushing the milk to avoid deflating the buns.
- The apricot jam glaze keeps the buns soft and shiny.
- The timing between rises is essential for the perfect texture.
