There’s something comforting about the smell of freshly baked hot cross buns wafting through the house. Perfect for Easter, but honestly, they’re great anytime autumn calls for a sweet, spiced treat.
Ingredients (makes ~12 buns):
- 500g strong white bread flour
- 75g caster sugar
- 10g instant yeast
- 1 tsp mixed spice
- ½ tsp cinnamon
- 1 tsp salt
- 300ml warm milk
- 50g butter, softened
- 1 egg
- 150g mixed dried fruit (sultanas, currants, or raisins)
- Zest of 1 orange
For the cross:
- 75g plain flour + enough water to make a thick paste
For the glaze:
- 2 tbsp apricot jam, warmed
Method:
- In a bowl, mix the flour, sugar, yeast, spices, and salt.
- Add the warm milk, butter, and egg, and knead until you get a smooth, elastic dough.
- Fold in the dried fruit and orange zest. Cover and leave to rise for 1–1.5 hours until doubled in size.
- Divide into 12 balls and place on a lined baking tray. Let them rise again for 30–40 mins.
- Mix the flour and water for the cross, pipe over the buns.
- Bake at 200°C (fan 180°C) for 15–20 mins until golden.
- Brush with warm apricot jam while still hot for that classic shiny finish.
Enjoy warm with butter, or toasted the next morning with a cup of tea. It’s simple, satisfying, and feels like autumn in every bite.