Traditional Hot Cross Buns

One hot cross buns separated from the batch on white platter with knife.

Soft and fluffy Traditional Hot Cross Buns filled with sultanas and spices. A classic Easter recipe that’s freezer-friendly and better than store-bought!

Course Dessert

Cuisine English

Prep Time 30

Cook Time 22

Proofing Time 2

Total Time 2 52

Servings buns

Calories 316kcal

Author Samantha Pickthall

Ingredients

Dough

5 cups (600g/21 oz.) all-purpose flour, scoop & leveled
2 1/2 tsp instant dried yeast, at least 2 sachets needed if using yeast in individual packets
1/3 cup superfine sugar, also known as caster sugar
1/2 Tbsp ground mixed spice
1/2 Tbsp ground cinnamon
1/2 tsp fine salt
1 1/4 cups whole milk
60 g (2 oz.) salted butter
1 large egg, room temperature and lightly whisked
1 cup sultanas
2 Tbsp mixed peel

Crosses

1 cup (120g) all-purpose flour
8 Tbsp room temperature water

Glaze

1/2 cup icing sugar (powdered sugar)
1/4 tsp ground cinnamon
1/4 tsp all spice
2 Tbsp water

US Customary - Metric

Instructions

Prepare Dough

Mix Dry Ingredients: In a large mixing bowl, combine flour, yeast, sugar, mixed spice, cinnamon, and salt.
Warm Milk & Butter: Heat milk and butter in a small saucepan until warm to the touch, do not let any bubbles form. Test with a finger; it should be warm, not hot.
Combine Wet & Dry: Make a well in the dry ingredients. Pour in the milk mixture and the whisked egg. Stir with a wooden spoon or rubber spatula to form a dough.
Add Fruits: Mix in the sultanas and mixed peel with your hands.
Knead: Turn the dough out onto a lightly floured surface. Knead with your hands for 8 minutes until smooth and elastic.
First Rise: Grease a large bowl with cooking spray or lightly oil a paper towel and wipe the bowl's interior to prevent sticking. Place the dough in the bowl, cover, and let it rise in a warm spot for 1 hour and 15 minutes until doubled.

Shape & Second Rise

Line Tray: Line a 9x13 (23cmx33cm) oven tray with parchment paper and set aside.
Punch & Knead: Punch down the dough with your fist then transfer it to a lightly floured surface knead lightly to bring it together.
Divide Dough & Form: Weigh entire dough and divide by 12 to get equal pieces. Roll each part into a smooth bun.
Let Rise: Arrange buns on the lined tray in 4 rows of 3, slightly touching. Cover with plastic wrap and place in a warm spot for 45 minutes until risen and slightly increased in size.
Preheat Oven: To 350ºF (180ºC) fan-forced.

Prepare Crosses

Make Paste: In a small mixing bowl, mix the flour and water to a thick paste. Fill a piping bag.
Pipe Crosses: Fill a piping bag fitted with a small round tip or a plastic zip-lock bag, snipping one corner to pipe. Pipe the crosses onto risen buns.
Bake: Bake buns for 20-22 minutes until golden. The buns in the middle may be lighter in colour, this is ok, you don’t want them overcooked. While buns are baking, make the glaze to brush it over as soon as they come out of the oven.

Glaze

Mix Glaze: In a mixing bowl, sift together the icing sugar, cinnamon and all spice. Pour in the water and whisk until well combined. It will be thin in consisceintcy.
Remove Buns & Brush: Once the buns are golden, remove from the oven. Brush the glaze over the warm buns.
Cool & Serve: Transfer the hot cross buns to a wire rack, removing the parchment paper. Allow the buns to cool slightly, then serve warm with butter or cool completely on the wire rack. Enjoy!

Video

Notes

Room Temperature: Store cooled hot cross buns in an airtight container at room temperature for up to 2 days. Best enjoyed fresh or gently warmed.

Refrigerator: For slightly longer storage, refrigerate in an airtight container for up to 5 days. Reheat in the microwave or a low oven to soften before serving.

Freezer: To freeze, place completely cooled buns on a baking sheet until firm, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.

To Thaw: Defrost overnight at room temperature or reheat from frozen in a low oven until soft and warmed through.

Nutrition