Hot Cross Buns with Currants (Printable)
Soft fragrant buns studded with currants and delicately spiced, finished with a classic cross and glaze.
# Ingredient List:
→ Dough
01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 1 packet (7 g) instant dry yeast
04 - 1 teaspoon fine sea salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground allspice
07 - 1/4 teaspoon ground nutmeg
08 - 4 tablespoons unsalted butter, softened
09 - 1 cup whole milk, lukewarm
10 - 2 large eggs, room temperature
11 - 3/4 cup currants
12 - Zest of 1 orange
→ Cross Topping
13 - 1/2 cup all-purpose flour
14 - 1/4 cup water
→ Glaze
15 - 3 tablespoons apricot jam or honey
16 - 1 tablespoon water
# How to Make:
01 - Combine bread flour, caster sugar, yeast, salt, cinnamon, allspice, and nutmeg in a large mixing bowl. Stir in orange zest and currants until evenly distributed.
02 - Create a well in the center of the dry ingredients. Add softened butter, lukewarm milk, and eggs. Mix thoroughly to form a sticky, cohesive dough.
03 - Knead on a floured surface for 10 minutes, or use a stand mixer with dough hook for 6-7 minutes, until dough becomes smooth and elastic.
04 - Place dough in a lightly greased bowl, cover with plastic wrap or towel, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Punch down risen dough and divide into 12 equal portions. Shape each piece into a smooth ball and arrange on a parchment-lined baking sheet, leaving slight space between buns.
06 - Cover with a clean towel and let rise for 30-40 minutes until puffy and visibly increased in size.
07 - Preheat oven to 400°F.
08 - Mix all-purpose flour and water into a thick, pipeable paste. Transfer to a piping bag or plastic bag with corner snipped off.
09 - Pipe a cross shape over each risen bun using the flour paste.
10 - Bake for 20-25 minutes until golden brown and cooked through.
11 - While buns bake, gently heat apricot jam with water in a small saucepan until melted and smooth. Strain to remove any fruit pieces.
12 - Brush warm glaze over hot buns immediately after removing from oven. Transfer to wire rack to cool completely.
# Helpful Tips:
01 -
- The dough is impossibly soft and pillowy, not heavy or dense like some versions
- That warm spice blend hits perfectly without being overwhelming or artificial
02 -
- The milk must be lukewarm but not hot, or you will kill the yeast before it even starts working
- Let the buns cool slightly before serving, but glaze them while they are still hot for that shine
03 -
- Adding a handful of mixed peel gives a traditional texture and flavor boost
- Brushing the buns with warm honey instead of apricot jam creates a deeper shine