Imagine biting into a warm, fragrant hot cross bun straight from the oven - a heavenly combination of soft, spiced dough studded with sweet dried fruits and crowned with a delicate pastry cross. These traditional British treats aren't just a seasonal delight; they're a culinary experience that transforms your kitchen into a bakery of pure comfort and nostalgia. Whether you're a seasoned baker or a curious beginner, this recipe will guide you to creating bakery-worthy hot cross buns that will have your family and friends begging for more!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: British
Serves: 12 buns
Ingredients
- 500g strong white flour
- 75g sugar
- 10g salt
- 10g mixed spice powder
- 10g instant yeast
- 300ml milk
- 50g butter
- 150g mixed dried fruit
- 1 egg
- For the cross: 75g plain flour and water
- For the glaze: 75g apricot jam
Instructions
- Begin by gathering all your ingredients on a clean work surface. Ensure that the strong white flour, sugar, salt, mixed spice powder, instant yeast, milk, butter, mixed dried fruit, egg, plain flour, water, and apricot jam are all ready for use.
- In a large mixing bowl, combine the 500g of strong white flour, 75g of sugar, 10g of salt, and 10g of mixed spice powder. Mix these dry ingredients together until they are well combined.
- Make a well in the center of the dry ingredients and add the 10g of instant yeast. It’s important to keep the yeast separate from the salt initially, as salt can inhibit yeast activity.
- In a small saucepan, gently heat the 300ml of milk until it is warm but not boiling (around 37°C or 98°F). Add the 50g of butter to the warm milk and stir until the butter is melted and fully incorporated.
- Pour the warm milk and butter mixture into the well in the dry ingredients. Add the egg to the mixture as well. Using a wooden spoon or your hands, mix everything together until a sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 10 minutes, or until the dough is smooth and elastic. You may need to add a little extra flour if the dough is too sticky.
- Once kneaded, place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, gently punch it down to release the air. Add the 150g of mixed dried fruit to the dough and knead it for a couple of minutes to evenly distribute the fruit throughout the dough.
- Divide the dough into 12 equal portions and shape each portion into a round bun. Place the buns on a baking tray lined with parchment paper, ensuring they are close together but not touching.
- Cover the buns with the kitchen towel again and let them rise for another 30 minutes, or until they have puffed up.
- While the buns are rising, preheat your oven to 220°C (428°F).
- To make the cross, combine the 75g of plain flour with enough water to create a thick paste. Transfer this mixture into a piping bag or a small plastic bag with a corner snipped off.
- Once the buns have risen, pipe the cross mixture over the top of each bun in a simple cross pattern.
- Bake the buns in the preheated oven for 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- While the buns are baking, prepare the glaze by gently warming the 75g of apricot jam in a small saucepan until it is liquid.
- As soon as the buns are out of the oven, brush the warm apricot glaze over the tops of the buns to give them a beautiful shine.
- Allow the buns to cool on a wire rack for a few minutes before serving. Enjoy your homemade hot cross buns warm or at room temperature!
Tips
- Temperature is Key: Ensure your milk is warm (around 37°C) to activate the yeast without killing it. Use a kitchen thermometer for precision.
- Fruit Preparation: Soak your mixed dried fruits in warm water or rum for 30 minutes before adding to the dough to prevent them from burning during baking.
- Kneading Technique: Don't rush the kneading process. A full 10 minutes of kneading develops the gluten, giving your buns that perfect soft, elastic texture.
- Rising Environment: Place your dough in a warm, draft-free area. A turned-off oven with the light on works perfectly for creating an ideal proofing environment.
- Cross Piping Hack: For a neat cross, use a piping bag or a zip-lock bag with a corner snipped off for precise application.
- Glaze While Warm: Brush the apricot jam glaze immediately after baking while the buns are still hot for a beautiful, glossy finish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 6g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
