Hot Cross Buns with Currants (Printable)
Soft, lightly sweetened buns with currants and warming spices, finished with a signature cross and glaze.
# What You Need:
→ For the Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground allspice
06 - 1/4 tsp ground nutmeg
07 - 1/2 tsp fine sea salt
08 - 1/4 cup unsalted butter, softened
09 - 1 1/4 cups whole milk, lukewarm
10 - 1 large egg
11 - 1 cup currants or raisins
12 - Zest of 1 orange
→ For the Cross
13 - 1/2 cup plain flour
14 - 5-6 tbsp water
→ For the Glaze
15 - 2 tbsp apricot jam
16 - 1 tbsp water
# How-To Steps:
01 - Combine bread flour, granulated sugar, instant yeast, ground cinnamon, allspice, nutmeg, and fine sea salt in a large bowl.
02 - Add softened butter and orange zest to the dry mixture. Pour in lukewarm whole milk and add the large egg, mixing until a shaggy dough forms.
03 - Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
04 - Fold in the currants or raisins until evenly distributed throughout the dough.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
06 - Turn dough onto a lightly floured surface. Divide into 12 equal pieces and shape each into a smooth ball.
07 - Arrange buns on a parchment-lined baking tray, leaving space between each. Cover and let rise for 45 minutes until puffy.
08 - Preheat oven to 400°F.
09 - Mix plain flour and water to form a thick paste. Transfer to a piping bag and pipe a cross over each bun.
10 - Bake for 20-25 minutes until golden brown.
11 - Warm apricot jam with water and brush over hot buns for a shiny finish.
12 - Cool on a wire rack. Serve warm or at room temperature with salted butter or clotted cream.
# Expert Tips:
01 -
- The spice blend hits that perfect note between cozy and invigorating, like sunshine through morning fog
- These freeze beautifully and wake up transformed after a quick toast, as if they'd been waiting just for you
02 -
- That paste for the crosses needs to be thicker than you think, or it will disappear into the dough during baking
- Brush the glaze on immediately after baking while heat helps it spread into an even, professional looking sheen
03 -
- Soak currants in warm orange juice for 30 minutes before adding, then drain well for plumper, juicier fruit in every bite
- Weigh your flour if possible, volume measurements vary wildly and can make the difference between tender and tough