Hot Cross Buns Recipe
British · Bread · 55 min total
Hot Cross Buns are spiced sweet buns traditionally eaten on Good Friday, marked with a cross on top. This recipe yields soft, fluffy buns with a rich fruit filling and a simple glaze.
30
min prep
min prep
25
min cook
min cook
12
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup mixed dried fruit (currants, raisins, candied peel)
- 1/4 cup all-purpose flour (for cross paste)
- 3 tbsp water (for cross paste)
- 2 tbsp apricot jam (for glaze)
- 1 tbsp water (for glaze)
Instructions
- In a large bowl, whisk together 3 1/4 cups flour, sugar, yeast, salt, cinnamon, and nutmeg.
- In a separate bowl, combine warm milk, melted butter, and eggs. Pour into dry ingredients and mix until a dough forms.
- Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Knead in dried fruit until evenly distributed.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Punch down dough, divide into 12 equal pieces, shape into balls, and place on a parchment-lined baking sheet, 2 inches apart. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. For the cross paste, mix 1/4 cup flour with 3 tbsp water to form a smooth paste. Pipe crosses onto each bun.
- Bake for 20-25 minutes until golden brown. Meanwhile, heat apricot jam with 1 tbsp water until melted; brush over warm buns for glaze.
- Cool on a wire rack. Serve warm or at room temperature.
Tips
- For best results, ensure milk is warm but not hot (110°F) to activate yeast.
- Buns can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- To reheat, microwave for 15 seconds or warm in a 300°F oven for 5 minutes.
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