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Hot Cross Buns Recipe: Easy Fluffy Traditional Spiced Fruit

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This easy, fluffy hot cross buns recipe features a soft, pillowy dough laced with warm spices and studded with sweet currants and citrus zest. Perfect for Easter brunch or cozy mornings, these traditional buns are finished with classic flour crosses and a glossy apricot glaze.

Ingredients

Scale
  • 4 cups all-purpose flour (500g), plus extra for dusting
  • 2 1/4 teaspoons active dry yeast (1 packet, 7g)
  • 1/4 cup granulated sugar (55g)
  • 1 teaspoon salt (6g)
  • 1 cup whole milk (240ml), warmed to about 110°F
  • 1/4 cup unsalted butter (60g), melted and cooled
  • 1 large egg, room temperature
  • 2 teaspoons ground cinnamon (5g)
  • 1/2 teaspoon ground nutmeg (1g)
  • 1/2 teaspoon ground allspice (1g)
  • Zest of 1 orange (finely grated)
  • 2/3 cup raisins or currants (100g)
  • 1/3 cup chopped dried apricots or mixed peel (50g, optional)
  • For the Crosses:
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup water (60ml)
  • For the Glaze:
  • 2 tablespoons apricot jam (30g), warmed and strained
  • 1–2 teaspoons water, to thin if needed

Instructions

  1. In a large mixing bowl, combine yeast, warm milk, and sugar. Stir and let sit for 5–10 minutes until foamy.
  2. Stir in melted butter, egg, and orange zest. Mix until combined.
  3. Add flour, salt, cinnamon, nutmeg, and allspice. Mix until a shaggy dough forms.
  4. Turn dough onto a lightly floured surface. Knead by hand for 8–10 minutes (or with a stand mixer for 5–6 minutes) until smooth and elastic. If dough is dry, add up to 2 tablespoons extra milk, 1 tablespoon at a time.
  5. Gently knead in raisins/currants and chopped dried apricots or mixed peel until evenly distributed.
  6. Place dough in a lightly greased bowl. Cover and let rise in a warm spot for 1–1.5 hours, until doubled in size.
  7. Punch down dough. Divide into 12 equal pieces (about 85g each). Shape into balls and arrange in a greased 8×12-inch baking pan or large rimmed baking sheet.
  8. Cover and let rise for 30–45 minutes, until buns are touching and pillowy.
  9. Preheat oven to 375°F (190°C).
  10. Mix 1/2 cup flour with 1/4 cup water to make a thick paste. Scoop into a piping bag or zip-top bag, snip the tip, and pipe a cross over each bun.
  11. Bake for 20–25 minutes, until golden brown and buns sound hollow when tapped. Rotate pan halfway for even color.
  12. Warm apricot jam with 1–2 teaspoons water in a small saucepan. Brush over hot buns for a glossy finish.
  13. Let buns cool for 15 minutes before serving. Enjoy warm with butter!

Notes

For best results, ensure your yeast is fresh and dough is kneaded well. For a softer crust, brush with extra melted butter after baking. Buns freeze well and can be reheated in a low oven. Swap dried fruit or spices to taste. For gluten-free or vegan adaptations, see blog tips.

Nutrition

Keywords: hot cross buns, Easter bread, spiced fruit buns, traditional, easy, fluffy, British, brunch, holiday baking

Find it online: https://prismtaste.com/hot-cross-buns-recipe-easy-fluffy-traditional-spiced-fruit/