Description
Classic British hot cross buns made with a soft, spiced dough studded with dried fruit, glazed with apricot jam and topped with a sweet vanilla icing cross. Perfect for Easter or any cozy tea time treat.
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
- Soften dried fruit: Add the dried apricots and currants (or other dried fruit) to a medium microwave-safe bowl with the apple juice or water. Cover with plastic wrap and microwave for 45 seconds until the plastic wrap expands and seals the bowl, allowing the fruit to soak and soften. Set aside.
- Proof yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Stir in 1 teaspoon sugar and the yeast. Let the mixture proof for 10 minutes until foamy. If using instant yeast, skip this step.
- Combine dough ingredients: In a stand mixer bowl fitted with a paddle attachment, combine the proofed yeast mixture, eggs and 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 the dough on medium speed until the flour is fully incorporated. Add the softened butter one tablespoon at a time, kneading about a minute between each addition until the butter is absorbed and the dough is smooth, sticky, and elastic. Knead for about 7-8 minutes total. Add up to 1/2 cup extra flour only if dough is unmanageably sticky.
- Add dried fruit: Knead the soaked dried fruit and any remaining soaking liquid into the dough until evenly distributed. You may need to scrape the bowl and turn the dough by hand once or twice to fully incorporate the fruit.
- First rise: Transfer the dough to a large greased bowl and cover with plastic wrap. Place in a warm spot and let rise until nearly doubled, about 1-2 hours. The dough may take longer to rise and might not double completely due to fruit and fats, but should look puffy.
- Shape buns: Turn the dough out onto a floured surface and divide into 12 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball by pinching the ends underneath. Arrange the buns in a greased 9x13 inch baking dish, close together but not crowded.
- Second rise: Cover the buns with plastic wrap and let rise in a warm place for 30-60 minutes, until the buns are puffy and touching.
- Preheat oven: Preheat the oven to 375°F (190°C).
- Apply egg wash and bake: Whisk the reserved egg white with 2 teaspoons water and gently brush each bun's top. Bake the buns for 30 minutes or until golden brown and cooked through. Avoid overbaking to keep buns soft.
- Glaze buns: While the buns are hot, heat the apricot jam with 1 tablespoon water in the microwave for 30 seconds and stir until smooth. Brush this glaze over the buns to give a shiny finish. Let buns cool slightly.
- Prepare icing: Whisk powdered sugar, vanilla, salt, and enough milk to form a thick but pipeable icing. Adjust milk or powdered sugar to achieve the desired consistency.
- Pipe crosses: Transfer icing to a plastic bag and snip off a corner to pipe two lines forming crosses on top of each bun (horizontally and vertically). Serve buns warm for best flavor.
Notes
- Best served fresh and warm but can be stored for 1-2 days and reheated briefly in the microwave.
- Leftover buns make excellent French toast when sliced, dipped in egg mixture, and cooked in butter on a griddle.
- Use as little extra flour as possible for softer buns; dough should be sticky but manageable.
- For softer buns, avoid overbaking; aim for golden brown color and a cooked-through texture.
- Glazing the buns while hot ensures a shiny, appetizing finish.
- Adjust the dried fruit varieties as preferred for different flavor profiles.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
