Hot Cross Bun Recipe
There’s nothing quite like the smell of freshly baked hot cross buns filling the kitchen on Easter morning! These traditional buns are a timeless Easter treat that everyone will love.
Perfect for sharing with family and friends over a springtime brunch or afternoon tea.
Prep Time: 25 minutes (plus 1.5 hours proving time)
Cook Time: 20-25 minutes
Serves: 12 buns
Ingredients:
For the buns:
- 500g white bread flour
- 75g caster sugar
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 10g salt
- 10g instant yeast
- 40g unsalted butter, softened
- 300ml whole milk
- 1 large egg
- 150g sultanas or raisins
- 75g mixed peel (optional)
- Zest of 1 orange
For the cross:
- 75g plain flour
- 5 tbsp water
For the glaze:
- 2 tbsp apricot jam (or honey)
Dexam Essentials:
Method:
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Make the dough: In a large bowl, mix the bread flour, sugar, mixed spice, cinnamon, salt, and yeast (keeping salt & yeast on opposite sides of the bowl). Add butter, milk, and the egg. Mix to form a dough.
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Knead: Knead on a floured surface for about 10 minutes until smooth and elastic.
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First prove: Place in a lightly oiled bowl, cover, and leave to rise for about 1 hour or until doubled in size.
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Add fruit: Once risen, punch down the dough and knead in the sultanas, mixed peel, and orange zest.
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Shape: Divide the dough into 12 equal pieces and shape into buns. Place them on a lined baking tray, close together but not touching. Cover and prove again for 30-45 minutes until puffed up.
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Preheat oven: Heat oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
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Make the cross: Mix the plain flour with water to make a thick paste. Pipe a cross over each bun using a piping bag or small plastic bag with the corner snipped.
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Bake: Bake for 20-25 minutes until golden brown.
- Glaze: Warm the apricot jam (or honey) and brush over the hot buns for a shiny finish.