Description
Classic British hot cross buns made with a soft, spiced dough filled with dried fruit, glazed with apricot jam, and topped with a sweet icing cross. Perfect for Easter or any cozy occasion.
Ingredients
Scale
Dough
- 1/4 cup apple juice or water
- 1/2 cup dried apricots, cranberries, cherries, or blueberries
- 1/2 cup dried currants or raisins
- 1 1/4 cups whole milk, room temperature
- 2 large eggs + 1 egg yolk (save the white for the egg wash)
- 6 Tablespoons salted butter, at room temperature
- 1 Tablespoon active dry yeast
- 1/2 cup granulated sugar
- 1 Tablespoon orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon salt
- 4 1/2 cups bread flour or all-purpose flour
Egg Wash
- 1 large egg white reserved from above
- 2 teaspoons water
Glaze
- 2 Tablespoons apricot jam or preserves
- 1 Tablespoon water
Icing
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1-2 Tablespoons milk (or enough to make a thick, pipeable icing)
Instructions
- Soak Dried Fruit: Add the dried apricots and currants (or your chosen dried fruit) to a medium microwave-safe bowl with the apple juice or water. Cover with plastic wrap and microwave for 45 seconds. Set aside to soak and soften.
- Proof Yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Stir in 1 teaspoon sugar and active dry yeast. Let the mixture sit for 10 minutes until foamy. (Skip if using instant yeast.)
- Mix Dough Ingredients: In a stand mixer bowl fitted with the paddle attachment, combine the yeast mixture, eggs, egg yolk, remaining sugar, orange zest, vanilla, cinnamon, cloves, nutmeg, cardamom, salt, and 2 cups of flour. Mix until combined, then switch to the dough hook and add the remaining flour.
- Knead Dough and Add Butter: Knead on medium speed until flour is combined. Add softened butter one tablespoon at a time, kneading about a minute between additions until fully incorporated and dough is smooth, sticky, and elastic (about 7-8 minutes). Add up to 1/2 cup extra flour if dough is too sticky.
- Add Soaked Fruit: Knead in the soaked dried fruit and any remaining liquid evenly into the dough. Use a scraper and hands if needed to fully incorporate.
- First Rise: Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-2 hours until puffy and nearly doubled.
- Shape Buns: Turn dough onto a clean surface and divide into 12 even pieces. Shape each into a smooth ball and place in a greased 9×13-inch baking dish. Cover and let rise for 30-60 minutes until puffy and touching.
- Preheat Oven and Egg Wash: Preheat oven to 375°F (190°C). Whisk reserved egg white with water and gently brush over buns.
- Bake: Bake buns for 30 minutes until golden brown and cooked through. Avoid overbaking to keep them soft.
- Glaze Buns: While hot, warm apricot jam and water in the microwave for 30 seconds. Stir and brush over warm buns. Let cool slightly.
- Prepare Icing: Whisk powdered sugar, vanilla, salt, and enough milk to create a thick, pipeable consistency. Adjust thickness as needed.
- Pipe Crosses: Transfer icing to a piping bag or Ziploc with the tip cut off. Pipe crosses over the buns. Serve warm.
Notes
- Buns are best served fresh and warm but keep for 1-2 days and reheat briefly if needed.
- Leftover buns make excellent French toast when sliced, dipped in egg mixture, and cooked on a griddle.
- Use bread flour for a chewier texture, or all-purpose flour for a softer bun.
- Adjust dried fruit types to your preference or availability.
- If dough is too sticky, add flour sparingly to avoid drying out buns.
- Make sure milk is warm but not hot to avoid killing yeast when proofing.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
