Hot Cross Buns with Currants

My grandmother never measured anything when she made hot cross buns, but the house always filled with this incredible perfume of cinnamon and orange that made absolutely everyone drift toward the kitchen. She would laugh and say the spices were her secret to keeping grandchildren nearby, though I suspect it was really about the currants. Last year I finally committed her pinch-of-this method to paper, and the first batch disappeared before they had even cooled completely.

I brought a batch to work last spring, and someone actually followed me back to my desk asking where I bought them because they could not believe these were homemade. The look on their face when I explained they had been made in my tiny kitchen the night before was absolutely worth the early morning start. Now they are requested for every office gathering.

Ingredients

• 500 g strong white bread flour: Higher protein content gives these buns their signature soft texture and ability to rise beautifully
• 75 g caster sugar: Just enough to sweeten without overshadowing the delicate spice blend
• 7 g instant dry yeast (1 sachet): One sachet takes the guesswork out of measuring active yeast
• 1 tsp fine sea salt: Essential for balancing sweetness and strengthening the gluten structure
• 1 ½ tsp ground cinnamon, ½ tsp ground allspice, ¼ tsp ground nutmeg: This particular trio creates that classic warmth everyone expects
• 60 g unsalted butter, softened: Adds richness and keeps the crumb tender and soft
• 250 ml whole milk, lukewarm: Warmth activates the yeast while whole milk yields a more luxurious bun
• 2 large eggs, room temperature: Room temperature eggs incorporate better and add structure
• 120 g currants: Small and naturally sweet, they distribute evenly without overwhelming each bite
• Zest of 1 orange: Brightens the spices and adds a fragrant citrus note that lifts everything
• 60 g plain flour and 60 ml water: Mixed into a thick paste for the signature cross topping
• 3 tbsp apricot jam or honey with 1 tbsp water: Creates that professional looking glossy finish

Instructions

Mix the dry foundation:

In a large mixing bowl, combine the bread flour, caster sugar, yeast, salt, cinnamon, allspice, and nutmeg. Stir in the orange zest and currants until everything is evenly distributed.

Bring the dough together:

Make a well in the center of the flour mixture. Add the softened butter, lukewarm milk, and eggs, then mix until a sticky dough forms.

Knead until smooth:

Knead on a floured surface for 10 minutes, or use a stand mixer with a dough hook for 6 to 7 minutes. The dough should feel smooth and elastic.

Let it rise:

Place in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Shape the buns:

Punch down the dough and divide into 12 equal pieces. Shape each into a ball and arrange on a parchment lined baking tray, slightly apart.

Second rise:

Cover with a clean towel and let rise again for 30 to 40 minutes until puffy.

Pipe the crosses:

Mix plain flour and water into a thick paste. Transfer to a piping bag or small plastic bag with the tip snipped off and pipe a cross over each bun.

Bake to golden:

Bake at 200°C (180°C fan) for 20 to 25 minutes until golden brown.

Glaze immediately:

Heat apricot jam and water until melted, strain, and brush over the hot buns straight from the oven. Cool on a wire rack.

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My sister called me once at midnight, slightly panicked, because she had forgotten to buy hot cross buns for Easter morning. I walked her through the recipe over the phone, and by sunrise she had sent me a photo of her very first batch looking absolutely perfect. She now makes them every year, claiming they are better than any bakery version.

The Art of the Perfect Rise

Finding a warm spot for dough can be tricky, but I have discovered that a slightly warm oven with just the pilot light on creates the perfect environment. Another trick is placing the bowl near a radiator or even on top of a running dryer, which sounds strange but works beautifully.

Getting the Cross Right

The paste for the cross needs to be thick enough to hold its shape but thin enough to pipe smoothly. If it is too thick, add water one teaspoon at a time. If it is too thin, sprinkle in a bit more flour until it reaches the consistency of toothpaste.

Make Ahead and Storage

These buns freeze exceptionally well, so I often double the batch and freeze half for later emergencies. Wrap each bun individually in plastic wrap, then place them in a freezer bag for up to three months.

• Reheat frozen buns in a 350°F oven for 10 minutes
• Toasting day old buns brings back their freshly baked texture
• Store fresh buns in an airtight container for up to three days

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Nothing beats tearing into a warm hot cross bun slathered with butter, especially when the spices are still dancing in the air.

Recipe FAQs

→ What spices are used in the buns?

Cinnamon, allspice, and nutmeg provide a warm and balanced spice profile.

→ Can I substitute currants with other dried fruits?

Yes, raisins or mixed peel can be used for a different but equally delicious flavor.

→ How do I achieve the classic cross on the buns?

Create a thick paste from plain flour and water and pipe it over the buns before baking.

→ What is the purpose of the apricot glaze?

The apricot glaze adds a glossy finish and subtle sweetness to the baked buns.

→ Can the buns be frozen for later use?

Yes, they freeze well; simply reheat to enjoy their fresh texture.