Description
These classic British Hot Cross Buns are soft, fluffy, and bursting with flavorful dried fruits and warm spices. Perfectly sweetened and beautifully decorated with a traditional cross icing, these buns are ideal for fresh breakfasts, afternoon tea, or festive occasions.
Ingredients
Scale
Dough
- 1/4 cup apple juice or water
- 1/2 cup dried apricots, cranberries, cherries, or blueberries
- 1/2 cup dried currants or raisins
- 1 1/4 cups whole milk, room temperature
- 2 large eggs + 1 egg yolk (save the white for the egg wash)
- 6 Tablespoons salted butter, at room temperature
- 1 Tablespoon active dry yeast
- 1/2 cup granulated sugar
- 1 Tablespoon orange zest from 1 orange
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon salt
- 4 1/2 cups bread flour or all-purpose flour
Egg Wash
- 1 large egg white reserved from above
- 2 teaspoons water
Glaze
- 2 Tablespoons apricot jam or preserves
- 1 Tablespoon water
Icing
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1-2 Tablespoons milk or enough to make a thick, pipeable icing
Instructions
- Soften the Dried Fruit: Add the dried apricots and currants (or your chosen dried fruit) to a microwave-safe bowl with the apple juice or water. Cover with plastic wrap and microwave for 45 seconds to soften, then set aside to soak.
- Proof the Yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Add 1 teaspoon sugar and active dry yeast, then let it proof for 10 minutes until foamy. If using instant yeast, skip this step.
- Combine Dough Ingredients: In a stand mixer bowl with a paddle attachment, mix the proofed yeast mixture, eggs, egg yolk, remaining sugar, orange zest, vanilla extract, spices, salt, and 2 cups flour until combined. Switch to the dough hook and add the remaining flour.
- Knead and Add Butter: Knead on medium speed until flour is combined, then add softened butter 1 tablespoon at a time, allowing about a minute of kneading between each addition. Continue until all butter is incorporated and dough is smooth and elastic, approximately 7-8 minutes. Add up to 1/2 cup extra flour if too sticky.
- Add Dried Fruit: Knead the softened dried fruit and any soaking liquid into the dough until evenly dispersed, helping manually if needed.
- First Rise: Transfer dough to a large greased bowl, cover with plastic wrap, and let rise in a warm spot until nearly doubled, about 2 hours.
- Shape the Buns: Turn dough onto a clean surface, divide into 12 equal pieces, and shape each into a smooth ball by pinching the ends underneath. Place balls in a greased 9x13-inch baking dish, cover, and let rise until puffy and touching, about 1 hour.
- Preheat Oven and Prepare Egg Wash: Preheat oven to 375°F. Whisk reserved egg white with 2 teaspoons water and gently brush on buns.
- Bake the Buns: Bake for 30 minutes until golden brown and cooked through, taking care to avoid overbaking which can dry them out.
- Glaze the Buns: While buns are still hot, heat apricot jam with water in the microwave for 30 seconds, stir, and brush over buns to give a shiny finish.
- Make the Icing: Whisk powdered sugar, vanilla, salt, and enough milk to form a thick, pipeable icing. Adjust consistency as needed.
- Pipe the Crosses and Serve: Transfer icing to a piping bag or a plastic bag with a small snip at the corner, pipe crosses on the buns. Serve warm for best flavor.
Notes
- Serve buns fresh and warm for best taste; they keep well for 1-2 days.
- Reheat leftovers briefly in the microwave before serving.
- Leftover buns make fantastic French toast when sliced, dipped in egg, and cooked on a hot griddle.
- If dough feels too sticky, add up to 1/2 cup extra flour carefully to maintain softness.
- Using a warm spot for rising helps the dough to develop yeast activity despite the rich ingredients.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
