Hot Cross Buns
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Medium
These hot cross buns are one of my favorite ways to start Easter morning, and I love sharing this recipe because it's honestly simpler than you'd think. The whole wheat flour adds wonderful fiber and nutrition that keeps you satisfied longer, so these aren't just delicious, they're actually good for you. What really makes this recipe shine is how quickly you can have fresh, fragrant buns on your table in under an hour. The warm spices like cinnamon and nutmeg fill your kitchen with such a cozy aroma, and the dried fruit makes each bite special without requiring any fussy preparation. Trust me, once your family tastes these warm from the oven, you'll be making them year round.
Ella x
Ingredients
- 300 gwhole wheat flour
- 200 gall purpose flour
- 240 mlwarm milk
- 7 ginstant yeast
- 50 gbutter(softened)
- 1egg
- 120 gdried mixed fruit(currants and raisins)
- 2 gground cinnamon
- 1 gground nutmeg
- 5 gsalt
- 30 mlhoney(for glaze)
- 30 mlwater(for cross paste)
Detail level
Instructions
- 1
Combine warm milk, yeast, and a pinch of sugar in a bowl and let sit for five minutes until foamy.
Tip: This bloom step ensures your yeast is active and alive.
- 2
Mix whole wheat flour, all purpose flour, salt, cinnamon, and nutmeg together in a large bowl.
Tip: Sifting these dry ingredients helps distribute the spices evenly throughout the dough.
- 3
Add the yeast mixture, egg, and softened butter to the dry ingredients and stir until a shaggy dough forms.
Tip: Don't overwork the dough at this stage, just bring everything together.
- 4
Knead the dough for eight minutes until smooth and elastic, then fold in the dried fruit evenly.
Tip: If your kitchen is cool, cover with a damp cloth while kneading to help the dough warm up.
- 5
Place dough in a greased bowl, cover, and let rise in a warm spot for one hour until doubled in size.
Tip: A turned-off oven with the light on creates a perfect proofing environment.
- 6
Divide the dough into twelve equal pieces and shape each into a ball, then place on a lined baking tray.
Tip: Roll each piece gently between your palms to create a smooth, even surface.
- 7
Cover the buns and let them rise for 45 minutes until puffy and touching slightly.
Tip: They should increase in size noticeably but not completely double.
- 8
Mix flour and water to make a thick paste, transfer to a piping bag, and pipe a cross on top of each bun.
Tip: A simple sandwich bag with the corner snipped off works perfectly as a piping bag.
- 9
Bake at 200 degrees Celsius for 20 to 25 minutes until golden brown and hollow sounding when tapped.
Tip: Check at 20 minutes as oven temperatures vary significantly.
- 10
While still warm, brush the tops with honey mixed with a little water for a shiny glaze.
Tip: This creates that traditional sticky, glossy finish while they're still hot from the oven.
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