Hot Cross Buns Currants Spices

The smell of cinnamon and allspice wafting through the house always stops me in my tracks. I first attempted these buns during a rainy Easter weekend when the bakery lines were impossibly long. My kitchen was chaos, flour everywhere, but those first imperfect crosses made me feel like I'd accomplished something ancient and wonderful. Now they're the one thing that makes spring feel real, no matter what the calendar says.

Last year my neighbor smelled these baking and knocked on my door with a mug of tea, assuming I'd been at it for hours. We split a warm bun right there at the kitchen counter, steam rising between us. She confessed she hadn't made bread since her grandmother passed, and I ended up talking her through the dough while our hands were covered in flour. Some recipes are meant to be shared, even across generations.

Ingredients

• 500 g strong white bread flour: This higher protein content is what gives the buns their signature soft yet sturdy texture that holds up to all those add-ins
• 75 g caster sugar: Just enough sweetness to balance the spices without making these dessert like
• 7 g instant dry yeast: One sachet works perfectly for this amount of flour, no measuring needed
• 1 tsp fine sea salt: Essential for flavor, dont skip it even though these are sweet
• 1 ½ tsp ground cinnamon: The backbone spice that everyone recognizes immediately
• ½ tsp ground allspice: Adds that warm, slightly peppery depth that makes these feel properly British
• ¼ tsp ground nutmeg: A whisper of something floral and sweet that lingers
• 60 g unsalted butter: Softened so it incorporates evenly, creating tender crumbs
• 250 ml whole milk: Lukewarm, like a babys bottle temperature, to activate the yeast without killing it
• 2 large eggs: Room temperature eggs emulsify better into the dough
• 120 g currants: Small, tart, and perfectly sized so you get fruit in every bite
• Zest of 1 orange: Fresh zest brings a bright, floral contrast to the warm spices
• 60 g plain flour for cross paste: Regular flour creates a distinct cross that stays visible after baking
• 60 ml water for cross paste: Adjust slightly to get a pipeable consistency that holds its shape
• 3 tbsp apricot jam or honey: Apricot gives the clearest, most professional looking shine
• 1 tbsp water for glaze: Just enough to loosen the jam for brushing

Instructions

Blend the dry foundation:

Combine the bread flour, caster sugar, yeast, salt, cinnamon, allspice, nutmeg, and orange zest in your largest mixing bowl. Toss in the currants last so they get coated in flour and wont clump together.

Bring everything together:

Form a well in the center like a little nest. Add the softened butter, lukewarm milk, and room temperature eggs. Mix with your hands until a shaggy, sticky dough forms.

Develop the gluten:

Knead on a floured surface for 10 minutes, or let your stand mixer do the work for 6 to 7 minutes. Youre looking for smooth, elastic dough that bounces back when you press it.

First rise:

Place in a lightly greased bowl and cover with a damp cloth. Find the warmest spot in your kitchen and let it double in size, about an hour.

Shape the buns:

Punch down gently and divide into 12 equal pieces. Roll each into a tight ball and arrange on a parchment lined tray, leaving space for them to puff up.

Second rise:

Cover loosely and let rise again for 30 to 40 minutes. They should look puffy and slightly pressed against each other.

Prepare the crosses:

Mix the plain flour and water into a thick, pipeable paste. Spoon into a piping bag or plastic bag with the corner snipped off.

Add the signature crosses:

Pipe a straight line down each bun, then another across to form a cross. Work quickly but gently so you dont deflate the risen dough.

Bake to golden:

Slide into a 200°C oven for 20 to 25 minutes. They should be deeply golden and sound hollow when tapped on the bottom.

Create the glossy finish:

While they bake, gently warm the apricot jam with water until melted. Strain out any chunks for the smoothest finish.

Glaze while hot:

Brush the warm glaze over the buns immediately after they come out of the oven. This step is what makes them look bakery gorgeous.

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My daughter helped me pipe the crosses this year, and her hands were shaking so much that every single one came out wobbly. We laughed until we cried, but honestly, those imperfect crosses were the ones everyone reached for first. Sometimes the mistakes are exactly what make a recipe yours.

Making Ahead

Ive learned through busy holiday mornings that you can shape these buns after the first rise, refrigerate them overnight, and let them come to room temperature before baking. The dough develops such wonderful flavor during that slow rest in the cold, almost like its thinking about what it wants to become.

Getting Perfect Crosses

The trick I wish someone had told me earlier is to let your piped crosses sit for about 10 minutes before the buns go into the oven. This slight drying period helps them hold their shape better, so you dont end up with those sad, melted crosses that haunted my first few attempts.

Serving Ideas

These deserve to be eaten fresh and warm, split open with a generous pat of salted butter melting into the soft crumb. They also make incredible bread pudding if you somehow have leftovers after a few days.

• Toasting split buns under the broiler for 2 minutes recreates that fresh baked magic
• Serve with clotted cream if you really want to lean into the British tradition
• They freeze exceptionally well if wrapped individually in foil

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Theres something profoundly satisfying about pulling these from the oven, crosses perfectly defined, glaze glistening, knowing youve created something that connects you to bakers across centuries.

Recipe Questions & Answers

→ What gives the buns their distinctive flavor?

The blend of cinnamon, allspice, nutmeg, and orange zest combined with currants creates the traditional warm and fruity flavor.

→ How is the cross on top made?

A thick paste made from plain flour and water is piped onto each bun before baking, forming the classic cross shape.

→ Can the currants be substituted?

Yes, currants can be swapped for raisins or mixed peel to vary the fruity notes.

→ Why is the glaze applied after baking?

The warm apricot jam glaze adds shine and a touch of sweetness, enhancing both appearance and flavor once the buns have baked.

→ How should I store these buns?

They freeze well when cooled completely. To serve, reheat gently or toast for extra warmth and crispness.

→ What tools do I need for preparation?

A large mixing bowl, stand mixer (optional), baking tray, parchment paper, saucepan, pastry brush, and piping bag are recommended.