British Hot Cross Buns
These British buns are comprised of an enriched yeast dough flavored with warm, holiday spices, dotted with dried fruit, topped with a sweet cross made of dough, and brushed with a warm sweet glaze. Traditionally eaten at Easter or Christmas, these buns are enjoyed any time of year.
Servings: 12 buns
Ingredients
Yeast Dough:
- 1 pkg (2¼ tsp) active dry yeast
- 50 g (¼ cup) granulated sugar superfine or caster is best
- 250 ml (1 cup) whole milk, divided heated 100˚F-110˚F (38˚C-43˚C)
- 450 g (3¾ cups) bread flour fluffed, scooped, and leveled off, if using cup measurements
- ½ tsp salt, if using salted butter add 1 tsp, if using unsalted butter
- 1 tsp ground cinnamon
- 1½ tsp mixed spice (or pumpkin pie or apple pie spice) store-bought or homemade--see recipe below in NOTES
- 1 large egg
- orange zest 1 large orange
- lemon zest 1 large lemon
- 50 g (3 ½ tbsp) butter, salted or unsalted softened
- 150 g (1¼ cups) dried fruit, sultanas (golden raisins) & currants OR raisins, dried cranberries, chopped apricots, etc.
Cross Paste:
- 4 tbsp (40 g) all-purpose flour
- 1 tbsp granulated sugar superfine or caster is best
- 2-3 tbsp water
Finishing Glaze:
- 30 ml (2 tbsp) whole milk
- 25 g (2 tbsp) granulated sugar superfine or caster is best
Instructions
Make the Yeast Dough:
- Activate the yeast by whisking yeast, 1 tbsp sugar (taken from the overall measured amount for dough), and 125 ml (½ cup) milk, heated to 100˚F-110˚F (38˚C-43˚C). Set aside for ~10 minutes to become bubbly and frothy.TIP: For a quick heat, place the milk in a microwaveable-safe container and heat for 30 seconds. It should be within the desired temperature.
- Soak and drain the dried fruit to plump them for “fresh” texture. Place the dried fruit in a bowl and pour very hot to boiling water over the fruit to cover. Soak the fruit for 10 minutes to hydrate. Drain the fruit and pat dry with a towel.
- In the bowl of a stand mixer, sift together flour, salt, remaining sugar, cinnamon, and mixed spice. Whisk just to mix up the ingredients. Stir in fruit zest.TIP: If you don’t have a stand mixer, you can mix everything in a large bowl and knead by hand as described.
- Use the dough hook attachment and mix on low speed. Slowly pour in the yeast mixture, 125 ml (½ cup) milk heated to 100˚F-110˚F (38˚C-43˚C), egg, and softened butter. Increase the speed to medium and knead for 5 minutes or until the dough is smooth and elastic.TIPS: Heat milk in the microwave for 30 seconds. If the butter is not soft, dice and heat it in the microwave for 10 seconds or so.
- Add dried fruit and knead for another 5 minutes. The dough shouldn't sticky or dry, but it should pull away from the bowl.TIP: If the dried fruit has not been well incorporated, use your hands to fold the fruit into the dough.
- Remove the dough hook and scrape down the bowl sides forming a ball of dough at the bottom of the bowl. Lightly spray the top and sides of the dough with cooking spray (or rub a little oil over the dough). Cover and set in a warm area to rise for 1 hour or until doubled in size.TIP: Adding a light coating of oil to the surface of the dough prevents any potential hardening or crusting of the dough exterior.
- Line a baking sheet (~17x12 inches) with parchment paper.
- Scoop the dough out onto a floured work surface. Knead gently to form a smooth ball. Shape the ball into a log. Cut 12 relatively equal portions by eyeballing the cuts or using a food scale (85-87 grams each). Roll each dough portion into a smooth ball.TIPS: To roll each ball smoothly, cup your hand, place it behind a dough ball, rub your hand along the work surface pushing the dough toward you (wipe off flour on the work surface to create a rough surface). The friction from the work surface will smooth out the top and sides of the ball. To cut equally sized pieces, cut the dough log in half. Cut each half in half to equal quarters. Cut each quarter into thirds; that will equal 12 portions.
- Place each ball, a couple of inches apart, on the baking sheet (4 rows x 3 rows on a 17x12-inch pan). They should not touch. Cover lightly with a towel or oiled plastic wrap to prevent drafts. Set the baking sheet aside in a warm area 45-60 minutes to rise or until near doubled in size.
Make the Cross Paste, Apply it, & Bake:
- Preheat the oven to 425˚F (220˚C).
- In a small bowl, whisk together flour and sugar until combined. Then, whisk in 2 tbsp water and add more to reach a smooth consistency but not runny.TIPS: You can also just use bread flour. Superfine granulated sugar works best as it dissolves easily and quickly. You can pulverize your regular sugar in a food processor until fine (not powdered sugar fine!).
- In a small drinking glass, place a piping bag with a thin tip or plastic, quart-size bag with one corner touching the glass bottom. Spoon the cross paste into the bag towards the corner against the glass bottom. The drinking glass will help keep the bag upright. Snip the tip off (~⅛ inch in diameter), if needed, of the piping/plastic bag and pipe the mixture on top of each roll in the shape of a cross. The 2 perpendicular lines should be thin as they will spread in the oven.
- Bake for 20-25 minutes or until golden brown.
Make the Finishing Glaze:
- While the buns are baking, make the glaze. In a saucepan or in a microwavable-safe bowl, add milk and sugar. Heat on the stove or in the microwave for 30 seconds stirring until the sugar has dissolved. Set aside.
- After removing the buns from the oven, brush each liberally on top and sides with the finishing glaze. Serve warm sliced in half slathered with butter.
Video
Notes
Storage:
Store the baked buns at room temperature in an air-tight container for several days. For longer storage, place baked buns in a freezer bag or sealed container in the freezer for up to 3 months.
British Mixed Spice Sub:
If you don’t have, can’t find, or unable to make the British Mixed Spice, you can sub the Mixed Spice with pumpkin or apple pie spice. The traditional flavors will be altered some by not using Mixed Spice, but you will still produce a very good Hot Cross Bun. Mixed Spice Recipe (makes 1 tbsp; enough for 2 batches of Hot Cross Buns): 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground allspice ¾ tsp ground mace ¼ ground cloves ¼ tsp ground ginger ¼ tsp ground coriander Combine all ingredients. Sift through a mesh sifter. Store in a sealed container for up to 6 months.
If you don’t have, can’t find, or unable to make the British Mixed Spice, you can sub the Mixed Spice with pumpkin or apple pie spice. The traditional flavors will be altered some by not using Mixed Spice, but you will still produce a very good Hot Cross Bun. Mixed Spice Recipe (makes 1 tbsp; enough for 2 batches of Hot Cross Buns): 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground allspice ¾ tsp ground mace ¼ ground cloves ¼ tsp ground ginger ¼ tsp ground coriander Combine all ingredients. Sift through a mesh sifter. Store in a sealed container for up to 6 months.