Easter Hot Cross Buns (Print Version)
Soft, spiced buns with dried fruit and a signature cross, perfect for a special holiday treat.
# What You Need:
→ Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2 tsp instant dry yeast
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/2 tsp ground allspice
07 - 1/2 tsp salt
08 - 4 tbsp unsalted butter, softened
09 - 1 1/4 cups whole milk, lukewarm
10 - 1 large egg
11 - 1 cup mixed dried fruit (raisins, currants, chopped candied peel)
12 - Zest of 1 orange
→ Cross Paste
13 - 1/2 cup plain flour
14 - 5-6 tbsp water
→ Glaze
15 - 2 tbsp apricot jam
16 - 1 tbsp water
# Preparation Steps:
01 - In a large bowl, combine bread flour, sugar, yeast, spices, and salt. Mix well to distribute evenly.
02 - Add softened butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
03 - In a separate bowl, whisk together lukewarm milk and egg until thoroughly combined.
04 - Pour the milk mixture into the dry ingredients. Mix with a wooden spoon until a soft, sticky dough forms.
05 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky.
06 - Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1 hour until doubled in size.
07 - Punch down risen dough to deflate. Knead in the mixed dried fruit and orange zest until evenly distributed throughout.
08 - Divide dough into 12 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking tray, spacing 2 inches apart.
09 - Cover loosely with plastic wrap and let rise for 45 minutes until puffy and noticeably increased in size.
10 - Preheat oven to 390°F.
11 - Mix plain flour with 5-6 tbsp water to create a thick, pipeable paste. Transfer to a piping bag or zip-top bag with corner snipped.
12 - Pipe a cross shape over each bun using the flour paste, applying steady pressure for clean lines.
13 - Bake for 20-25 minutes until golden brown and buns sound hollow when tapped on the bottom.
14 - While buns bake, gently heat apricot jam with water in a small saucepan over low heat. Strain through a sieve if chunky.
15 - Brush warm buns generously with apricot glaze immediately upon removing from oven. Cool on a wire rack for at least 15 minutes before serving.
# Expert Advice:
01 -
- These buns emerge from the oven with such a tender, pillowy crumb that people assume you have professional training
- The warm spice blend creates that cozy feeling that makes everyone want to gather in your kitchen
- The cross piping is surprisingly forgiving even if you have never decorated baked goods before
02 -
- These buns are best eaten the same day they are baked when they are at their absolute softest and most fragrant
- The cross paste must be thick enough to hold hold its shape when piped or it will spread and lose definition in the oven
- Overbaking even by a few minutes will result in dry buns, so start checking at 20 minutes
03 -
- Use a kitchen scale to weigh your flour for consistent results every time
- Check that your yeast is fresh by proofing a small amount in warm milk before starting