A simple homemade hot cross bun recipe with mixed fruit and spice, finished with a traditional apricot glaze and an easy iced cross.
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Easy Hot Cross Buns Recipe
- Total Time: 3 Hours 10 Minutes
- Yield: 12 1x
Description
Hot cross buns are one of those treats that always seem to appear around Easter, and they never last very long once they are in the house. The smell alone when they are baking is enough to bring everyone into the kitchen.
I know many people tend to pick them up from the supermarket, and I have done the same over the years. But once you make them at home, it is quite hard to go back. The flavour is just that little bit better, which I suspect comes down to how fresh they are when they come out of the oven.
In fact the first time I made these I was not entirely sure they would turn out as well as expected, but they quickly became something I return to each year. They are soft, lightly spiced and filled with fruit, just as you would hope a good hot cross bun should be.
The main difference with my version is the cross. Rather than piping a dough paste before baking, I prefer to add a simple icing cross once the buns have cooled. It is a little easier to manage and gives a nice clean finish on top.
They are best enjoyed slightly warm, perhaps with a little butter, and tend to disappear fairly quickly once served.
Ingredients
- 520 g strong white bread flour
- 1 teaspoon salt
- 3 teaspoons ground mixed spice
- 45 g butter, softened
- 90 g caster sugar
- 1 x 7 g sachet dried yeast
- 1 free range egg
- 250 ml tepid milk
- 125 g mixed dried fruit (currants, sultanas and raisins)
- 50 g mixed peel
- For the Glaze
- 2 tablespoons apricot jam (or smooth marmalade)
- 3 teaspoons water
- For the Iced Cross
- 4 Tbsp Icing sugar
- 1 Tsp Water
Instructions
- In a large bowl or stand mixer, add the flour, mixed spice, salt, caster sugar, egg, yeast and tepid milk.
- Using a dough hook or your hands, knead the mixture for about 5 minutes until it begins to come together into a soft dough.
- Add the mixed dried fruit and peel, then knead again briefly until evenly combined.
- Place the dough into a lightly greased bowl, cover with a tea towel or cling film and leave to rest in a warm place for about 30 minutes.
- After resting, divide the dough into 12 equal portions and shape into buns.
- Place the buns onto a lightly greased baking tray, leaving a little space between each one.
- Cover loosely and leave to rise in a warm place for around 2 hours until they have puffed up and feel springy when gently pressed.
- Towards the end of the rising time, preheat the oven to 200°C.
- Lightly score a cross into the top of each bun with a sharp knife.
- Bake in the oven for about 20 minutes until golden and cooked through.
- While the buns are baking, gently heat the apricot jam with the water in a small saucepan until smooth.
- As soon as the buns come out of the oven, brush the tops with the warm glaze to give them a shiny finish.
- Leave the buns to cool.
- To make the icing, mix icing sugar with a small amount of water until you have a thick but slightly flowing consistency.
- Once the buns are cool, pipe or drizzle the icing in a cross over each bun.
- Prep Time: 20 Minutes
- Proving Time: 2 Hours 30 Minutes
- Cook Time: 20 Minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Can I make hot cross buns without mixed peel?
Yes. If you are not keen on mixed peel, you can simply replace it with extra dried fruit.
Why do my hot cross buns feel dense?
This is often due to not allowing enough time for the dough to rise. Make sure the buns are well risen and springy before baking.
Can I make these without a stand mixer?
Yes. The dough can easily be mixed and kneaded by hand, it just takes a little more effort.
How should hot cross buns be stored?
They are best eaten fresh on the day they are made, but can be stored in an airtight container for a couple of days and lightly toasted before serving.