Traditional Hot Cross Buns
These buns are defined by their contrast: the dark, spice-heavy fruit against the pale, soft crumb. Getting the cross right requires patience with the consistency of the piping paste so it doesn't spread into a blob in the oven.
Watch your liquid temperature
If your milk is too hot, it kills the yeast; too cold, and the dough will take all day to rise. Aim for lukewarm—it should feel neither hot nor cold against your wrist.
- Large mixing bowl
- Stand mixer with dough hook
- Piping bag or small plastic bag
- Baking sheet
- Pastry brush
What goes in.
- 500gstrong white bread flour
- 50gcaster sugar
- 7gfast-action dried yeast
- 1 tspmixed spice
- 1 tspground cinnamon
- 150gmixed dried fruit (currants, raisins, sultanas)
- 300mlwhole milk, warmed
- 50gunsalted butter, softened
- 1large egg, beaten
- 50gplain flour (for the cross paste)
- 2 tbspapricot jam (for glazing)
The sticky finish
Brushing the buns with warm apricot jam immediately after they come out of the oven gives them a professional sheen and prevents the crust from drying out.
The method.
Mix the dough
Combine bread flour, sugar, yeast, and spices. Add the milk, butter, and egg. Knead for 10 minutes until smooth and elastic.
Incorporate fruit
Add the dried fruit and knead briefly just until evenly distributed. Cover and let rise in a warm spot for 90 minutes or until doubled in size.
Shape
Divide dough into 12 equal portions. Roll each into a tight ball. Place on a parchment-lined sheet, cover, and let rise for another 45 minutes.
Pipe the crosses
Mix plain flour with 3-4 tablespoons of water to make a thick, pipeable paste. Snip the corner of a bag and pipe a cross over each bun.
Bake
Bake at 200°C (180°C fan) for 15-20 minutes until they are a deep golden brown and sound hollow when tapped on the bottom.
Glaze
Melt the apricot jam with a splash of water. Brush over the hot buns while they are still on the tray.
Other turns to take.
Chocolate Chip
Replace the dried fruit with dark chocolate chips and a teaspoon of cocoa powder in the dough.
Citrus Zest
Add the zest of one orange and one lemon to the dough for a brighter profile.
When it doesn't go to plan.
Do not overwork the dough after adding the fruit, or the fruit will break apart and smear the dough.
Make sure your cross paste is thick enough to hold its shape; if it is too runny, it will dissolve into the bun top.
Store in an airtight container once completely cool to keep them soft.
The ones that keep coming up.
How do I know when the first rise is done?
The dough should look significantly puffy and spring back slowly when you press a finger into it.
Can I make these overnight?
Yes, put the shaped buns in the fridge for the second rise overnight, then pull them out to come to room temperature while the oven preheats.