Description
Delicious traditional British Hot Cross Buns featuring a soft, spiced dough studded with dried fruit, glazed with apricot jam, and topped with a sweet, pipeable icing cross. Perfect for Easter or any special occasion, these buns are made with warming spices and a hint of orange zest for extra flavor.
Ingredients
Scale
Dough
- 1/4 cup apple juice or water
- 1/2 cup dried apricots (or 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 (enough to make a thick, pipeable icing)
Instructions
- Soak the dried fruit: Place dried apricots and currants (or chosen dried fruit) in a microwave-safe bowl with apple juice or water. Cover with plastic wrap and microwave for 45 seconds to soften the fruit. Set aside to soak.
- Proof the yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Add 1 teaspoon sugar and the active dry yeast. Let it proof for 10 minutes until foamy. (Skip if using instant yeast.)
- Mix dough ingredients: In a stand mixer bowl with paddle attachment, combine the proofed 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 dough hook and gradually add remaining flour.
- Knead the dough and add butter: Knead on medium speed until flour is combined. Add softened butter one tablespoon at a time, kneading about one minute between additions until fully incorporated and dough is smooth and elastic (7-8 minutes). If dough is too sticky, add up to 1/2 cup more flour for manageability, but less is better for soft buns.
- Add soaked fruit: Knead the softened dried fruit and any remaining soaking liquid into the dough until evenly dispersed. Scrape and fold as needed for even mixing.
- First rise: Transfer dough to a large greased bowl, cover with plastic wrap, and place in a warm spot to rise for 1-2 hours until puffy and nearly doubled in size.
- Shape buns: Turn dough onto a clean surface. Divide into 12 equal pieces using a scraper or knife. Shape each piece into a smooth ball by pinching ends underneath. Place buns in a greased 9x13-inch baking dish, cover with plastic wrap.
- Second rise: Allow buns to rise in a warm place for 30-60 minutes until puffy and touching each other.
- Preheat oven and apply egg wash: Preheat oven to 375°F. Whisk reserved egg white with 2 teaspoons water and gently brush over buns.
- Bake: Bake buns for 30 minutes until golden brown and cooked through, avoiding overbaking to keep them moist.
- Apply glaze: While hot, heat apricot jam with water in microwave for 30 seconds. Stir and brush over buns. Let cool slightly while preparing icing.
- Prepare icing: Whisk powdered sugar, vanilla, salt, and enough milk to form a thick, pipeable icing. Adjust consistency by adding more sugar or milk as needed.
- Decorate: Transfer icing to a plastic bag with a cut tip and pipe crosses over the buns. Serve warm.
Notes
- Best served fresh and warm, but will stay good for 1-2 days. Reheat briefly in microwave.
- Leftover buns can be used to make delicious French toast by slicing, dipping in egg, and frying in butter.
- Use less flour for softer buns but add more only if dough is too sticky to handle.
- Try different dried fruits like cranberries or cherries for a flavor twist.
- Proof the yeast properly to ensure good rise of the buns.
Nutrition
- Serving Size: 1 bun
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
