Easter Hot Cross Buns (Printable Version)
Soft, spiced buns studded with dried fruit and an orange zest glaze for a sweet seasonal treat.
# What You’ll 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
# Directions:
01 - Combine bread flour, sugar, yeast, spices, and salt in a large bowl. Mix thoroughly to distribute evenly.
02 - Add softened butter to the flour mixture and rub in with fingertips until texture resembles coarse breadcrumbs.
03 - Whisk lukewarm milk and egg together in a separate bowl until fully combined.
04 - Pour milk mixture into dry ingredients. Mix with a wooden spoon until soft, sticky dough begins to form.
05 - Turn dough onto lightly floured surface. Knead vigorously for 8–10 minutes, pushing dough away with heel of hand and folding back, until smooth, elastic, and no longer sticky.
06 - Place dough in lightly oiled bowl, turning to coat all surfaces. Cover with plastic wrap or warm damp towel. Let rise in warm, draft-free area for 1 hour until doubled in size.
07 - Punch down risen dough to release air. Turn onto floured surface and knead in dried fruit and orange zest until evenly distributed throughout dough.
08 - Divide dough into 12 equal portions. Shape each piece into smooth, tight ball by tucking edges underneath. Arrange on parchment-lined baking sheet, spacing 2 inches apart.
09 - Cover loosely with plastic wrap or clean towel. Let rise in warm place for 45 minutes until buns are puffy and have increased noticeably in size.
10 - Preheat oven to 390°F during final rise period.
11 - Mix flour with 5 tablespoons water in small bowl, adding remaining tablespoon only if needed to achieve thick, pipeable paste consistency. Transfer to piping bag or zip-top bag with corner snipped.
12 - Pipe straight vertical line down center of each bun, then pipe horizontal line across to form cross. Work quickly and gently to avoid deflating risen dough.
13 - Bake for 20–25 minutes until golden brown and internal temperature reaches 190°F. Buns should sound hollow when tapped on bottom.
14 - While buns bake, heat apricot jam with water in small saucepan over low heat, stirring until jam melts and mixture becomes smooth. Strain through fine mesh sieve if lumps remain.
15 - Immediately brush warm buns generously with apricot glaze as soon as they come out of oven. Transfer to wire rack and cool completely before serving.
# Top Tips:
01 -
- These buns strike that perfect balance between soft pillowy dough and pockets of sweet dried fruit that burst with every bite
- The homemade cross paste creates that beautiful traditional look without being too thick or doughy
- They freeze beautifully so you can bake once and enjoy Easter breakfast all week long
02 -
- The dough should feel slightly tacky after kneading but not stick to your hands or the work surface
- Do not skip the second rise or the buns will be dense instead of light and fluffy
- Window test fails? Keep kneading until the dough stretches thin enough to see light through it without tearing
03 -
- Warm your mixing bowl in the oven for a few minutes to give the yeast an extra head start
- Use a kitchen scale instead of cups for the flour to ensure consistent results every time