Description
These Hot Cross Buns are soft, lightly spiced yeast buns filled with sultanas and bright citrus zest. Finished with traditional flour crosses and a glossy apricot glaze, they’re perfect for Easter or any cozy baking day.
Ingredients
Buns:
- 3 teaspoons instant yeast (9g)
- 1/2 cup (110g) caster sugar
- 1 1/2 cups (375ml) warm milk
- 4 1/4 cups (640g) bread flour
- 2 tsp cinnamon powder
- 2 tsp all spice or mixed spice
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas
- Zest of 1–2 oranges
- 50g unsalted butter, melted and cooled
- 1 egg, room temperature
Crosses:
- 1/2 cup (75g) flour
- 5 tbsp water
Glaze:
- 1 tbsp apricot jam
- 2 tsp water
Instructions
- Combine warm milk, yeast, and 1 tbsp sugar. Rest 5–10 minutes until foamy.
- Add remaining sugar, flour, spices, salt, sultanas, and zest.
- Mix in butter and egg; knead until smooth and elastic.
- Rise covered 1–1½ hours until doubled.
- Divide into 12 balls and arrange in pan.
- Rise again 30–45 minutes until puffy.
- Pipe flour-water crosses.
- Bake at 350°F (180°C) for 20–25 minutes.
- Brush warm apricot glaze over hot buns.
Notes
- Dough should feel soft and slightly tacky, not dry.
- Avoid overheating milk to protect yeast activity.
- For extra softness, do not overbake.
- Buns are best eaten the day they’re made but reheat beautifully.
- Prep Time: 20 minutes
- rising time: 1 hour
- Cook Time: 25 minutes