Hot Cross Buns Recipe – Traditional Indian-Spiced Easter Treats

Last Updated on 2 months by Neha Deshmukh

Hot Cross Buns Recipe – Traditional Indian-Spiced Easter Treats

Hey everyone! There’s something so comforting about the smell of warm, spiced buns baking in the oven, isn’t there? Hot Cross Buns have always been a special treat for me, especially around Easter. But I’ve always loved giving them a little Indian twist with warming spices – it just feels like home. This recipe is a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These aren’t just any Hot Cross Buns. We’re taking a classic and infusing it with the beautiful aromas of allspice and cinnamon – spices that have a rich history in Indian cuisine. They’re soft, slightly sweet, and perfectly spiced. Plus, that glossy apricot glaze? Divine! Honestly, once you try these, you’ll never go back to store-bought.

Ingredients

Here’s what you’ll need to create these delightful buns:

• 2.5 cup cake flour or all purpose flour (250g)
• 1.5 teaspoon instant dry yeast (5g)
• 0.25 cup castor sugar (50g)
• 0.5 teaspoon salt (2.5g)
• 1 cup warm milk (240ml)
• 1 large egg
• 50 grams butter, softened
• 0.5 cup sultanas/raisins (75g)
• 1 teaspoon all spice (5ml)
• 1 teaspoon ground cinnamon (5ml)
• 0.25 cup cake flour (30g – for the paste)
• 3 tablespoon water (45ml – for the paste)
• 2 teaspoon apricot jam (10ml – for glaze)
• 0.5 teaspoon water (2.5ml – for glaze)

Ingredient Notes

Let’s talk ingredients! Using cake flour will give you the softest, most tender crumb. If you don’t have it, all-purpose flour works just fine.

Now, about those spices… allspice and cinnamon! These weren’t always just Christmas or Easter flavours, you know? Historically, spices like cinnamon and allspice travelled vast distances to India along ancient trade routes. They were incredibly valuable and used in everything from royal kitchens to everyday cooking. In some regional Indian baking, you’ll find cardamom or nutmeg added to similar sweet breads – feel free to experiment!

And don’t underestimate the importance of good quality butter. It really does make a difference in the flavour and texture. I prefer using unsalted butter so I can control the salt level.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s plump up those sultanas/raisins. Pop them into a bowl with boiling water for about 10 minutes. Then, drain them well and set aside.
2. In a large bowl or the bowl of your stand mixer, combine the flour, yeast, sugar, salt, allspice, and cinnamon. Give it a good whisk to make sure everything is evenly distributed.
3. In a separate bowl, mix the softened butter with the warm milk and egg. Pour this wet mixture into the dry ingredients, along with the drained sultanas/raisins.
4. Now, it’s time to knead! If you’re using a stand mixer, knead with the dough hook for about 10 minutes. If you’re doing it by hand, knead for 10-12 minutes until you have a soft, smooth, and slightly non-sticky dough.
5. Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
6. Once the dough has risen, gently punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a round ball.
7. Arrange the buns on a baking tray lined with parchment paper, leaving a little space between each one. Cover them again and let them rise for another 20-30 minutes.
8. While the buns are rising, preheat your oven to 170°C (340°F). Now, for the iconic crosses! Mix the flour and water to create a paste. Pipe the paste onto the tops of the buns in the shape of a cross.
9. Bake for 20-25 minutes, or until the buns are golden brown.
10. While the buns are still warm, brush them generously with a glaze made by warming the apricot jam with a little water.

Expert Tips

• Don’t skip the rising times! They’re crucial for developing the flavour and texture of the buns.
• If your kitchen is cold, you can place the dough in a slightly warmed oven (turned off!) to help it rise.
• For a shinier glaze, add a tiny drop of lemon juice to the apricot jam.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Hot Cross Buns: Swap the butter for a plant-based butter alternative and the egg for an egg replacer (like flaxseed meal mixed with water).
• Gluten-Free Hot Cross Buns: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: Feeling adventurous? Add a pinch of nutmeg or cardamom to the spice mix, or increase the cinnamon and allspice for a warmer flavour. My friend, Priya, loves adding a tiny bit of ground cloves!
• Festival Adaptations: These buns aren’t just for Easter! They’re also lovely served during Parsi New Year (Navroz) or other celebrations.

Serving Suggestions

These Hot Cross Buns are best enjoyed warm, slathered with butter or a slice of cheese. A cup of chai or a glass of milk makes the perfect accompaniment. They’re also delicious toasted the next day!

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Just wrap them tightly in plastic wrap and then place them in a freezer bag.

FAQs

Let’s answer some common questions:

• What is the best flour to use for Hot Cross Buns? Cake flour gives the most tender result, but all-purpose flour works well too.
• Can I make the dough ahead of time? Yes! You can make the dough the night before and let it rise slowly in the refrigerator. Just punch it down and shape the buns the next day.
• How do I get the perfect cross on my Hot Cross Buns? A piping bag with a small round tip is your best friend. If you don’t have one, you can use a ziplock bag with a tiny corner snipped off.
• What can I substitute for apricot jam? Peach or orange marmalade also work beautifully.
• Why are my Hot Cross Buns dry? Overbaking is the most common cause of dry buns. Keep a close eye on them and take them out of the oven as soon as they’re golden brown.

Enjoy baking (and eating!) these spiced beauties. I hope they bring a little bit of warmth and joy to your kitchen. Happy baking!