Recipe
Classic Cinnamon Spice Hot Cross Buns
Soft, warmly spiced hot cross buns with currants, mixed peel, a glossy apricot glaze and traditional icing crosses for Easter breakfasts and afternoon tea.
Ingredients
Method
120 mins prep25 mins cook145 mins total
Mix the flour, sugar, yeast, cinnamon, mixed spice and salt in a large bowl.
Add the warm milk, melted butter and beaten egg. Mix to a soft dough, then knead for 8–10 minutes until smooth and elastic.
Knead in the currants and mixed peel. Cover the bowl and leave the dough to rise for about 1 hour, until doubled in size.
Divide the dough into 12 equal pieces, shape into neat buns and arrange on a lined baking tray. Cover and leave to prove for 30 minutes.
Heat the oven to 200°C, or 180°C fan. Mix the plain flour and water into a thick paste and pipe crosses over the buns.
Bake for 20–25 minutes until risen and golden. Brush with warm apricot jam while hot, then cool on a wire rack.
Mix the icing sugar with a little water to make a thick icing and pipe a final cross over each cooled bun.
Notes
Soak the currants briefly in warm orange juice if you want them especially plump, then drain and dry them before kneading them into the dough.
About this recipe
These soft, enriched buns are scented with cinnamon and mixed spice, then dotted with currants and mixed peel for a classic Easter bake.
A simple flour paste makes the crosses, while warm apricot jam gives the baked buns their familiar shine. Serve them fresh or split and toasted with butter.
