Description
Traditional British hot cross buns are soft, sweet, and spiced yeast breads studded with currants or raisins and topped with a distinctive flour paste cross. Perfectly glazed with apricot jam for a shiny finish, these buns are traditionally enjoyed during Easter but loved year-round for their warm cinnamon and nutmeg aroma.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup warm whole milk (110°F)
- 1/4 cup unsalted butter (melted)
- 2 large eggs
- 3/4 cup dried currants or raisins
- 1 teaspoon vanilla extract
For the cross
- 1/2 cup all-purpose flour
- 5–6 tablespoons water
For the glaze
- 1/4 cup apricot jam (warmed and strained)
Instructions
- Prepare the dough: In a large bowl, combine 1 cup of the flour with sugar, active dry yeast, salt, cinnamon, and nutmeg. Add warm milk, melted butter, eggs, and vanilla extract. Mix until the mixture is smooth and well combined.
- Knead the dough: Gradually stir in the remaining flour until a soft dough forms. Knead the dough for about 8 to 10 minutes on a floured surface until it becomes elastic and smooth. Then, fold in the dried currants or raisins evenly throughout the dough.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the buns: Punch down the risen dough to release air. Divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking pan, leaving a bit of space between each bun.
- Second rise: Cover the pan again and let the dough balls rise until puffy, about 30 to 45 minutes.
- Prepare the crosses: Preheat the oven to 375°F (190°C). Mix 1/2 cup flour with 5 to 6 tablespoons of water to form a thick paste. Transfer this paste to a piping bag or a zip-top bag with a corner cut off.
- Pipe crosses: Pipe a cross design over the top of each bun using the flour paste.
- Bake the buns: Bake the buns in the preheated oven for 20 to 25 minutes, or until golden brown on top.
- Glaze the buns: While the buns are still warm, brush the tops with warmed and strained apricot jam to give them a shiny, sweet finish. Allow to cool slightly before serving.
Notes
- You can substitute currants with golden raisins or dried cranberries for variation.
- For a shinier, richer finish, brush the buns with an egg wash before baking in addition to applying the apricot glaze after baking.
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Use room temperature eggs for better dough consistency.
Nutrition
- Serving Size: 1 bun
- Calories: 230
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
