Description
Warm, fragrant buns with a tender crumb, spiced finish, and a shiny glaze — Classic Hot Cross Buns are perfect for breakfast or brunch.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 75 g (6 tbsp) granulated sugar
- 9 g (1 1/2 tsp) salt
- 7 g (1 packet / 2 1/4 tsp) instant yeast
- 240 ml (1 cup) whole milk, warmed
- 55 g (4 tbsp) unsalted butter, softened
- 1 large egg (50 g)
- 120 g (3/4 cup) currants or raisins
- 1 tbsp orange zest
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 tsp diastatic malt powder or honey (optional)
- 60 g (1/2 cup) plain flour (for cross)
- 60–75 ml (1/4–1/3 cup) water (for cross)
- 2 tbsp apricot jam and 1 tsp water (for glaze)
Instructions
- Warm the milk and proof the yeast.
- Mix dry ingredients in a bowl.
- Combine the milk mixture with other ingredients and knead.
- Fold in currants and zest, then let rise.
- Shape dough into buns and let them rise again.
- Pipe crosses on buns and bake at 200°C (400°F).
- Glaze the buns with apricot jam after baking.
Notes
Store cooled buns in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 260
- Sugar: 10g
- Sodium: 210mg
- Fat: 7.5g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 5.5g
- Cholesterol: 35mg