Easter hot cross buns

    3 hours

    Soft, warm hot cross buns are a must for any Easter Sunday! These delicious buns have fragrant and fruity orange and lemon zest in addition to the currants for a delightful citrus flavour.


    Hampshire, England, UK
    3 people made this

    Makes: 12 Easter hot cross buns

    • For the buns
    • 500g strong bread flour
    • 1 teaspoon salt
    • 75g caster sugar
    • 300ml milk
    • 55g butter
    • 1 (7g) sachet active dried yeast
    • 1 egg, lightly beaten
    • 50g currants or sultanas
    • 2 tablespoons orange zest
    • 2 tablespoons lemon zest
    • 1/2 teaspooon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons Belgian pearl sugar
    • For the cross and glaze
    • 50g plain flour
    • 2 to 3 tablespoons water
    • 2 tablespoons apricot jam, warmed

    Prep:35min  ›  Cook:25min  ›  Extra time:2hr proofing  ›  Ready in:3hr 

      For the buns:

    1. In a mixing bowl, combine the flour, salt and caster sugar. Pour the milk into a saucepan and bring to the boil over a high heat, remove from the heat and stir in the butter until melted; allow to cool to 45 degrees C.
    2. Make a well in the centre of the flour and pour in the milk. Sprinkle in the yeast and allow to rest for 2 to 3 minutes until small bubbles appear. Add the egg then bring everything together into a dough using a wooden spoon.
    3. Turn out onto a lightly floured work surface and knead for 5 minutes, stretching and rolling the dough over upon itself to create air pockets until elastic. Place in a lightly oiled bowl, cover with an oiled sheet of cling film to prevent a crust forming then place in a warm area and allow to prove for 1 hour, until doubled in size.
    4. Once proved, add the currants, zest, spices and pearl sugar. Mix well then knead on a lightly floured surface for 5 to 7 minutes until everything is well incorporated. Place back in the oiled boil to prove for a further hour in a warm place.
    5. Form into 12 buns and place on a lightly greased baking tray.
    6. Preheat the oven to 200 C / Gas 6.
    7. For the cross and glaze:

    8. Combine the flour and water to form a thick paste, add a little more or less water to get the consistency right for piping, the mixture should not be runny. Transfer to a piping bag, or small freezer bag with a small hole cut out at the corner then carefully pipe a cross onto each of the buns.
    9. Bake in the preheated oven for 20 to 25 minutes until risen and golden brown. Remove from the oven and transfer to a cooling rack. While still warm, brush with the apricot jam. Serve warm or allow to cool before enjoying.

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