Hot Cross Buns Recipe

Bloom yeast

Warm the 60 ml lukewarm water (around 38–43°C) in a small cup. Stir in 1 tsp of the granulated sugar taken from the measured sugar and sprinkle the 10 g active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Warm milk and melt butter

Gently warm 3 tbs whole milk (do not scald) and add the 50 g softened butter to melt slightly; let cool to lukewarm (about the same temperature as the yeast).

Combine dry ingredients

In the bowl of a stand mixer or a large mixing bowl, whisk together 500 g bread flour, remaining granulated sugar (about 59 g), 1 tsp fine sea salt, 1 tsp ground cinnamon and 1/2 tsp ground mixed spice.

Add wet ingredients

Make a well in the dry ingredients. Add the foamy yeast mixture, melted butter with warmed milk, and 2 beaten large eggs. Using the dough hook on low (or a wooden spoon), mix to combine until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes in a stand mixer on medium or by hand on a lightly floured surface until smooth, elastic and slightly tacky. If too sticky, add up to 1–2 tbs additional flour; if too dry, add a teaspoon of water at a time.

Add fruit and zest

Flatten the dough lightly, sprinkle in 200 g mixed dried fruit and 1 tbsp finely grated orange zest. Fold and knead gently until fruit is evenly distributed (about 2–3 minutes). Avoid overworking to keep fruit intact.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel and leave in a warm draft-free spot for 1–1.25 hours or until doubled in size.

Divide and shape

Punch down the risen dough to deflate. Turn out onto a lightly floured surface and divide into 12 equal pieces (about 90–100 g each). Shape each piece into a tight smooth ball by tucking edges under and rolling on the work surface.

Second rise

Arrange the buns in a greased 23x33 cm (9x13 in) baking pan or in two round pans, spacing them so they just touch. Cover loosely and let rise for 40–50 minutes until nearly doubled and the buns are risen to the top of the pan.

Preheat oven

Preheat the oven to 200°C (400°F) about 20 minutes into the second rise so it reaches temperature when ready to bake.

Brush before baking

Gently brush the risen buns with 2 tbs milk to encourage browning.

Make cross paste

Mix 60 g plain flour with 3 tbs water to form a thick, pipeable paste. Adjust with a few drops more water if too stiff; it should hold shape when piped but be squeezable.

Pipe crosses

Transfer the paste to a small piping bag or a plastic bag with the tip snipped. Pipe a cross (a line across and a perpendicular line) over each bun. If you prefer, pipe vertical lines then a single horizontal line across each row to form crosses.

Bake

Bake in the preheated 200°C (400°F) oven for 15 minutes, then reduce the temperature to 180°C (350°F) and bake a further 8–12 minutes until the buns are deep golden brown and sound hollow when tapped. Total bake time about 23–27 minutes; check after 20 minutes to avoid overbaking.

Prepare glaze

While the buns bake, warm 2 tbs apricot jam with 1 tsp water in a small saucepan or microwave until loose and stir to combine, then strain if needed for smoothness. Alternatively warm honey with the water.

Glaze buns

As soon as the buns come out of the oven, brush the hot tops generously with the warm glaze to give a shiny, slightly sticky finish. Allow buns to cool in the pan for 10 minutes, then transfer to a wire rack to cool further.