INGREDIENTS 

- 1 cup of milk 

- 2 & 1/4 tsp of active dry yeast 

- 1/4 cup & 1 tsp of granulated sugar 

- 6 tbsp of unsalted butter, melted 

- 2 large eggs + 1 large egg yolk 

- 3 1/2 cups of all-purpose flour 

- 1 tbsp of orange zest 

- 2 tsp of ground cinnamon 

- 1 tsp of ground ginger 

- 1/2 tsp of ground nutmeg 

- 1/2 tsp of ground cloves 

- 1/2 tsp of salt 

- 3/4 cup of currants 

- 1/2 cup of apricot jam 

- 3/4 cup of confectioners' sugar 

There's nothing like a traditional hot cross bun and this recipe is as traditional as they come (we love a good rhyme). Perfect with a delicious cuppa or a rich hot chocolate, these hot cross buns will have the whole family feeling the Easter spirit. 

Not only will your family be coming back for seconds, and then thirds and quite possibly even fourths, these hot cross buns are super easy to make. 

How about baking them all together as a family? After all, making memories is what special occasions are made of. 

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Method 

1. In a bowl, microwave the milk until it's warm to touch (about 45 seconds). Then stir in the yeast and 1 tsp of granulated sugar; set aside until frothy which should be about 10 minutes. Then whisk in the butter, 1 large egg, and 1 yolk. 

2. Grease a large bowl and a baking dish, then in the large bowl of a stand mixer, combine the flour, zest, spices, salt and the remaining 1/4 cup of granulated sugar. Make a well in the centre.

3. Stirring from the middle outward, gradually add the milk mixture, slowly incorporating the flour as you go. Using a dough hook attachment, knead until it's smooth or for about 8 to 10 minutes. Mix in the currants.

4. Transfer the dough to a greased bowl and then cover it with plastic wrap. Let it rise until it's nearly doubled in size, which should usually take around 50 to 65 minutes.

5. Transfer the dough to a lightly floured work surface and cut it into 12 equal pieces before rolling it into balls. Arrange them in a pan and cover them with greased plastic wrap; let them rise until the sides are touching or for 50 to 60 minutes.

6. Heat the oven to 200°C and whisk the remaining egg with 1 teaspoon of water which you will then brush over the buns. Bake until they're golden brown and the buns sound hollow when tapped (18 to 22 minutes). Transfer them to a wire rack to cool.

7. Gently heat the apricot jam until it's melted, then push it through a fine sieve before brushing over the warm buns.

8. In a bowl, combine the confectioners’ sugar and 1 teaspoon of water. Transfer the mixture to a disposable decorating bag and snip a corner off the end. Pipe crosses on top of the cool buns and enjoy eating all of them! 

FAQs

Why are my hot cross buns so dense?

Generally if your hot cross buns come out of the oven quite hard with a texture that's more like bread, the chances are that you haven't kneaded your dough enough. Next time you make them, be sure to work that dough so the sugar and gluten have time to develop. 

How long do hot cross buns last?

You should treat hot cross buns like you do any normal loaf of bread in terms of how long they'll last. Typically you can be eating your hot cross buns for up to a week but we recommend finishing them off within 5 days for them to taste the best! 

What is the best way to heat hot cross buns?

To heat hot cross buns you can either pop them in the oven, in the microwave or even in the toaster, however we generally think microwaving them work the best (that is if you don't eat them straight after you make them!). Put them in the microwave for around 20-25 seconds, then spread some butter over the top and voila! 

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