Traditional Hot Cross Buns
Traditional dish · British
Classic, spiced sweet buns marked with a cross, traditionally eaten on Good Friday. These are soft, fragrant, and slightly sweet with dried fruit.
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Ingredients
- All-purpose flour500g
- Active dry yeast7g
- Granulated sugar75g
- Warm milk250ml
- Unsalted butter, softened75g
- Eggs1 large
- Mixed dried fruit (raisins, currants, sultanas)150g
- Candied peel50g
- Ground cinnamon1 tsp
- Ground nutmeg1/2 tsp
- Ground allspice1/4 tsp
- Salt1/2 tsp
- For the cross: All-purpose flour100g
- For the cross: Waterapprox. 50-60ml
- For the glaze: Apricot jam or sugar syrup2 tbsp
Steps
- 1
Activate yeast in warm milk with a pinch of sugar. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour, remaining sugar, spices, and salt.
- 3
Add the yeast mixture, softened butter, and egg to the dry ingredients. Mix until a soft dough forms.
- 4
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Knead in the mixed dried fruit and candied peel until evenly distributed.
- 6
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 7
Punch down the dough, divide into 12 equal portions, and shape into balls.
- 8
Place buns on a baking sheet lined with parchment paper, leaving space between them. Cover and let rise for another 30-45 minutes.
- 9
Preheat oven to 200°C (400°F).
- 10
Mix 100g flour with water to form a smooth, thick paste for the crosses. Transfer to a piping bag.
- 11
Pipe crosses onto the top of each bun.
- 12
Bake for 15-20 minutes until golden brown.
- 13
While buns are still warm, brush with warmed apricot jam or sugar syrup for a glaze.
