Hot Cross Buns Recipe- Cinnamon & Fruit Filled Traditional Buns

Last Updated on 6 months ago by Neha Deshmukh

Hot Cross Buns Recipe – Cinnamon & Fruit Filled Traditional Buns

Hello friends! There’s something so wonderfully comforting about the smell of warm, spiced buns wafting through the kitchen. Especially around Easter! I remember the first time I attempted hot cross buns – it was a bit of a sticky situation, but the joy of biting into that first, perfectly spiced bun made it all worthwhile. Today, I’m sharing my tried-and-true recipe for these classic treats, so you can experience that same joy. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any buns; they’re a little slice of tradition. Soft, slightly sweet, and packed with juicy dried fruits, these hot cross buns are perfect for a special breakfast, a festive afternoon tea, or simply a cozy treat with a cup of chai. The warm cinnamon spice and the sweet apricot glaze… honestly, what’s not to love? Plus, making them from scratch is incredibly satisfying!

Ingredients

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

• 2 teaspoon Active dry yeast
• ¼ cup Water (warm)
• A pinch of Sugar
• 500 grams All-purpose flour
• 100 grams Whole wheat flour
• 50 grams Sugar
• 25 grams Butter
• 1 teaspoon Salt
• 2 teaspoon Cinnamon
• 160 ml Milk
• 160 ml Water
• 50 grams Sultanas
• 50 grams Raisins
• 50 grams Currants
• 80 grams Flour (for the crosses)
• 80 grams Water (for the crosses)
• 3 tablespoon Apricot Jam
• 2 tablespoon Water (for the glaze)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Active Dry Yeast: Make sure your yeast is fresh! It’s the heart of the rise, so a little test with warm water and sugar will ensure it’s alive and kicking.
• Flour Power: I love the combination of all-purpose and whole wheat flour. It gives the buns a lovely texture – soft, but with a bit of wholesome goodness. You can adjust the ratio to your liking, but I find this blend works beautifully.
• The Fruit Trio: Sultanas, raisins, and currants are the traditional dried fruits for hot cross buns. They each bring a slightly different sweetness and texture. You’ll often find regional variations – some families add chopped mixed peel, or even cranberries for a tart twist! Feel free to experiment.
• Butter: Using unsalted butter allows you to control the salt level in the dough.

Step-By-Step Instructions

Alright, let’s get baking! Don’t be intimidated by the rising times – most of it is hands-off.

1. Wake Up the Yeast: In a small bowl, combine the warm water, a pinch of sugar, and the active dry yeast. Give it a gentle stir and let it sit for about 5 minutes, until it gets nice and foamy. This means the yeast is active and ready to go!
2. Combine the Dough: In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, salt, and cinnamon. Add the softened butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
3. Bring it Together: Pour in the milk, water, and the foamy yeast mixture. Mix everything together until a shaggy dough forms.
4. Knead, Knead, Knead: Now for the workout! Knead the dough for about 10 minutes by hand, or 5 minutes with a mixer fitted with a dough hook, until it becomes smooth and elastic. It should be slightly sticky, but not overly so.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5-2 hours, or until doubled in size. Patience is key here!
6. Fruit Time: Gently punch down the dough to release the air. Incorporate the sultanas, raisins, and currants, making sure they’re evenly distributed. Cover again and let it rise for another hour.
7. Shape the Buns: Divide the dough into 12 equal pieces and shape each piece into a smooth ball. Arrange the buns on a baking tray lined with parchment paper, leaving a little space between each one. Let them rise for a final hour.
8. Preheat & Prepare the Crosses: Preheat your oven to 200°C (392°F). While the oven heats, make the paste for the crosses by mixing the flour and water together until you have a smooth, pipeable consistency. Transfer the paste to a piping bag.
9. Pipe the Crosses: Carefully pipe crosses onto each bun.
10. Bake to Golden Perfection: Bake for 18-20 minutes, or until the buns are golden brown.
11. Glaze & Cool: While the buns are still warm, brush them generously with warmed apricot jam. This gives them that beautiful shine and delicious flavor. Let them cool on a wire rack before serving.

Expert Tips

• Warmth is Key: Yeast loves warmth! Make sure your water isn’t too hot (it will kill the yeast) or too cold (it won’t activate). Lukewarm is perfect.
• Don’t Overknead: Overkneading can result in tough buns. Stop when the dough is smooth and elastic.
• Patience with Rising: Don’t rush the rising process. It’s crucial for developing the flavor and texture of the buns.

Variations

• Vegan Hot Cross Buns: Substitute the butter with a vegan butter alternative and the milk with plant-based milk (like almond or soy).
• Gluten-Free Hot Cross Buns: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly to achieve the right dough consistency.
• Spice Level Adjustments: If you’re not a huge cinnamon fan, you can reduce the amount to 1 teaspoon, or add a pinch of nutmeg or allspice for a different flavor profile. My friend, Priya, loves adding a tiny bit of cardamom!
• Easter/Good Friday Adaptations: These are traditionally eaten during Lent and on Good Friday, but honestly, they’re delicious any time of year!

Serving Suggestions

These buns are wonderful on their own, but even better with a generous spread of butter. They also pair beautifully with a cup of hot tea or coffee. For a special Easter breakfast, serve them with fresh fruit and a dollop of yogurt.

Storage Instructions

Store leftover hot cross 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 in foil. Reheat in the oven or microwave before serving.

FAQs

What is the best way to tell if the dough has risen enough?

The dough should have doubled in size. Gently poke it with your finger – if the indentation remains, it’s ready to go!

Can I make the dough ahead of time?

Yes! You can make the dough up to the first rise and store it in the refrigerator for up to 24 hours. Just bring it back to room temperature before continuing with the recipe.

What can I substitute for apricot jam?

If you don’t have apricot jam, you can use peach jam or even a simple sugar glaze.

Why are hot cross buns traditionally marked with a cross?

The cross represents the crucifixion of Jesus and is a symbol of Good Friday.

Can these be frozen after baking?

Absolutely! They freeze beautifully. Just make sure they’re completely cooled before wrapping and freezing.

Enjoy baking these delicious hot cross buns! I hope they bring a little bit of warmth and joy to your kitchen. Happy baking!