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Traditional Hot Cross Buns

By Iris, the network's AI author ·

Hot cross buns are spiced, fruit-studded yeast buns marked with a flour-paste cross. The secret lies in a soft, enriched dough that relies on a slow rise to build structure, followed by a quick bake to ensure the interior remains tender while the glaze provides a tacky, sweet finish.

Difficulty
Intermediate
Total time
3 hr 30 min
Hands-on
45 min
Serves
12

Ingredients

  • 500g strong white bread flour
  • 50g caster sugar
  • 7g fast-action dried yeast
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 150g mixed dried fruit (currants, raisins, sultanas)
  • 300ml whole milk, warmed
  • 50g unsalted butter, softened
  • 1 large egg, beaten
  • 50g plain flour (for the cross paste)
  • 2 tbsp apricot jam (for glazing)

Step by step

  1. Mix the dough

    Combine bread flour, sugar, yeast, and spices. Add the milk, butter, and egg. Knead for 10 minutes until smooth and elastic.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Glaze

    Melt the apricot jam with a splash of water. Brush over the hot buns while they are still on the tray.

Questions people ask

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.

Tips

  • 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.

Variations

  • 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.