Hot Cross Buns

These traditional hot cross buns are soft, spiced, and studded with sweet currants and sultanas, making them the perfect treat for Easter or any time you’re craving a cozy bake. Infused with warming spices like cinnamon, allspice, and nutmeg, and brightened with a hint of orange zest, each bite is fragrant and flavourful. Topped with a classic flour cross and a glossy apricot glaze, these buns are best enjoyed warm, fresh out of the oven or lightly toasted with a slather of butter

Ready in: 2 1/2hrs

Makes: 12 buns

Ingredients

Dough

• 4 cups plain flour

• ¼ cup caster sugar

• 1 tsp ground cinnamon

• 1 pinch salt

• 1 orange, zested

• 2 x 7g sachets dried yeast

• 3½ tsp ground allspice

• 3¼ tsp grated nutmeg

• ¾ cup currants

• ¾ cup sultanas

• 300ml milk

• 50g butter

• 2 eggs

Crosses

• 4 tbsp plain flour

• 4 tbsp water

Glaze

• 1 tbsp apricot jam

• ¼ tsp ground cinnamon

• 1 tbsp hot water

  
  

Method

Step 1. Preheat the oven to 220°C. Sift the flour, sugar, cinnamon, salt, allspice, and nutmeg into a large mixing bowl. Stir in the yeast and orange zest

Step 2. Heat the milk gently in a saucepan over low heat. Add the butter and stir until melted. Remove from heat and let cool slightly

Step 3. Add the warm milk mixture with the dry ingredients. Add the eggs, then mix in the currants and sultanas. Mix well until a soft, elastic dough forms and is no longer super sticky.

Step 4. Shape the dough into a ball. Cover with a clean tea towel and leave to rise in a warm place for about 1 hour, or until doubled in size.

Step 5. Divide the dough into 12 equal portions. Shape into buns and arrange closely together on a greased or lined baking tray. Cover and let rise for another 30-60mins.

Step 6. Prepare the crosses: Mix the flour and water into a smooth, thick paste. Spoon into a piping bag and pipe a cross onto each bun

Step 7. Bake for 20 minutes, or until the buns are golden brown and sound hollow when tapped.

Step 8. Make the glaze: In a small bowl, mix the apricot jam, cinnamon, and hot water until smooth. While the buns are still hot, brush generously with the glaze

Notes

• I use my KitchenAid with the dough hook attachment to mix and knead the dough, it saves time and I prefer the dough when I'm not kneading it myself

• For a chocolate twist, I sometimes make a variation by swapping the currants and sultanas for 1 cup of mini chocolate chips. It’s a delicious option, especially for kiddies or chocoholics!

• if you're short on time, don't worry about letting the buns rest a second time! They'll turn out fine xx

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