Hot Cross Buns
- 30m Prep Time
- 20m Cook Time
- 4h Ready In
These hot cross buns are a traditional Easter treat, featuring a spiced yeast dough studded with dried fruit and topped with a pastry cross. They are soft, sweet, and perfect for sharing.
Ingredients
- 500 g white bread flour
- 50 g caster/superfine sugar
- 5 g fine/table salt
- ground mixed spice/ pumpkin pie spice
- 75 g butter softened
- 10 g fresh yeast
- 90 g water
- 150 g milk
- 1 egg
- 175 g fruit mincemeat or a mixture of dried fruits
- 100 g plain/all-purpose flour
- 30 g caster/superfine sugar
- 80 g milk
- 1 egg beaten, for glazing
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 43.6 mg
- Iron: 2.44 mg
- Magnesium: 17 mg
- Phosphorus: 94.7 mg
- Potassium: 104 mg
- Zinc: 0.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 g white bread flour
- 50 g caster/superfine sugar
- 5 g fine/table salt
- ground mixed spice/ pumpkin pie spice
- 10 g fresh yeast
- 90 g water
- 150 g milk
- 1 egg
- 175 g fruit mincemeat or a mixture of dried fruits
- 100 g plain/all-purpose flour
- 30 g caster/superfine sugar
- 80 g milk
Prepare
- Soften 75 g butter
- 1 egg, beaten, for glazing
Let's Cook
-
Step 1.
In a large bowl, combine 500g white bread flour, 50g caster sugar, 5g salt, and 2–3g mixed spice. Add 75g softened butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
-
Step 2.
Crumble 10g fresh yeast into 90g water and stir until dissolved. Pour the yeasty water, 150g milk, and 1 beaten egg into the flour mixture. Mix thoroughly with a wooden spoon or your hands until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until soft and supple. The dough will be slightly wet and sticky; keep kneading until it becomes smooth and elastic.
-
Step 3.
Gently work 175g fruit mincemeat or dried fruit mixture into the dough until evenly distributed, being careful not to overmix and break the fruit into streaks. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for 3 hours, or refrigerate overnight for a slower rise.
-
Step 4.
Grease a baking sheet with butter. Turn the risen dough out onto a lightly floured surface and divide into 10 equal pieces (about 100g each). Shape each piece into a smooth ball by tucking the edges underneath. Place the balls on the prepared baking sheet, spacing them about 5cm apart to allow for expansion. Cover loosely with plastic wrap or a tea towel and let rise for 1–1½ hours until doubled in size.
-
Step 5.
Preheat the oven to 190°C (170°C fan)/375°F/gas 5. In a small bowl, mix 100g plain flour, 30g caster sugar, and 80g milk to form a smooth paste. Transfer the paste to a piping bag fitted with a small round tip. Brush the tops of the risen buns with beaten egg, then pipe a cross on each bun. Bake for 15–20 minutes until the buns are rich golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly. For a shiny, sticky glaze, mix icing sugar with a little water and brush over the warm buns if desired.