Description
These classic Hot Cross Buns are soft, spiced, and studded with candied peel and sultanas, making them a perfect treat for Easter or any cozy gathering. The buns are gently brushed with milk before baking to keep them soft, and finished with a sweet apricot glaze for a shiny, flavorful crust.
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)
For brushing and crosses
- 2 tbsp Milk
- 50 g Plain flour
- Water (to make paste)
- 2 tbsp Apricot jam
Instructions
- Heat Milk and Butter: Warm the milk until hot but not boiling, then remove from heat and stir in the butter. Set aside to let the butter melt as the milk cools to tepid.
- Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, fine salt, mixed spice, cinnamon, and caster sugar.
- Add Fruits: Stir in the candied peel and sultanas to the dry ingredients.
- Combine Wet and Dry Mixtures: When the milk and butter mixture is tepid, pour it into the flour mixture along with the beaten egg.
- Form and Knead Dough: Bring the mixture together into a dough and knead on a floured surface for 5 minutes until the dough feels springy.
- Initial Rise: Place the dough into a clean, oiled bowl. Cover with oiled cling film and allow it to rise in a warm place for approximately 2 hours, or until doubled in size.
- Shape Buns: After rising, divide the dough into 12 equal pieces. Shape each piece into a neat, tight ball by stretching the edges underneath using the edge of your hand. Place them on an oiled baking tray.
- Second Rise: Cover the shaped buns with oiled cling film and let them rise for 45 minutes in a warm environment.
- Preheat Oven: Heat your oven to 180°C fan (200°C conventional, 400°F, Gas Mark 6).
- Brush Buns with Milk: Gently brush the tops of the buns with 2 tablespoons of milk to keep them soft without denting the dough.
- Make and Pipe Crosses: Mix the plain flour with enough water to create a soft paste. Use a piping bag or a sandwich bag with the tip cut off to pipe crosses onto each bun.
- Bake: Bake the buns in the preheated oven for 15-20 minutes, or until they turn a rich, dark golden color.
- Glaze: As soon as the buns are out of the oven, brush them with warm apricot jam to give a shiny, sweet finish.
Notes
- Ensure the milk is warm but not hot when mixing with yeast ingredients to avoid killing the yeast.
- Kneading the dough well develops gluten, helping buns rise fluffy and light.
- Keeping the tops of the buns soft with a milk brush before baking prevents cracking.
- The apricot glaze adds a glossy finish and subtle sweetness.
- For a more traditional taste, some recipes include adding yeast separately; this recipe assumes dry yeast is included in the flour mixture.
