Hot Cross Buns Currants Spices (Print)
Fragrant sweet buns studded with currants and spices, topped with a shiny cross glaze.
# What You Need:
→ Dough
01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 1 packet (2 1/4 tsp) instant dry yeast
04 - 1 tsp fine sea salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 tsp ground allspice
07 - 1/4 tsp ground nutmeg
08 - 4 tbsp unsalted butter, softened
09 - 1 cup whole milk, lukewarm
10 - 2 large eggs, room temperature
11 - 2/3 cup currants
12 - Zest of 1 orange
→ Cross Topping
13 - 1/2 cup all-purpose flour
14 - 1/4 cup water
→ Glaze
15 - 3 tbsp apricot jam or honey
16 - 1 tbsp water
# How To Make It:
01 - In a large mixing bowl, combine the bread flour, caster sugar, yeast, salt, cinnamon, allspice, and nutmeg. Stir in orange zest and currants until evenly distributed.
02 - Create a well in the center of the dry ingredients. Add the softened butter, lukewarm milk, and eggs. Mix thoroughly to form a sticky, cohesive dough.
03 - Knead the dough on a floured surface for 10 minutes, or use a stand mixer with a dough hook for 6-7 minutes, until smooth and elastic with good gluten development.
04 - Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Punch down the risen dough and divide into 12 equal portions. Shape each piece into a smooth ball and arrange on a parchment-lined baking sheet, leaving slight space between each bun.
06 - Cover the baking sheet with a clean towel and let rise for 30-40 minutes, until the buns are puffy and have increased in size.
07 - Preheat the oven to 400°F.
08 - Mix the all-purpose flour and water into a thick, pipeable paste. Transfer to a piping bag or small plastic bag with the corner snipped off.
09 - Pipe a cross shape over each risen bun using the flour paste, applying steady pressure for clean lines.
10 - Bake for 20-25 minutes until golden brown and cooked through. The internal temperature should reach 190°F when fully baked.
11 - While buns are baking, gently heat the apricot jam and water in a small saucepan until melted and smooth. Strain through a fine mesh sieve to remove any fruit pieces.
12 - Brush the hot buns immediately with the warm glaze as soon as they come out of the oven. Transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The spice blend hits that perfect balance between comforting and aromatic, like a warm hug on a cool morning
- That glossy apricot glaze isnt just pretty, it adds a sticky sweetness that makes these completely irresistible
- They freeze beautifully, so you can pull fresh buns out of the oven any day of the week
02 -
- The cross paste needs to be thick enough to hold its shape but thin enough to pipe easily, and getting this right took me three attempts to figure out
- Brushing the glaze on immediately while the buns are piping hot is absolutely essential for that professional shine
- Room temperature ingredients make a noticeable difference in how evenly the dough rises
03 -
- Weighing your flour instead of using cup measures is the single thing that improved my consistency most dramatically
- The windowpane test, stretching a small piece of dough until its translucent, tells you when kneading is complete