Hot Cross Buns

Adam GALLAGHER
2026-03-17T20:29:04-04:00

Soft, spiced hot cross buns made with the tangzhong method for an exceptionally pillowy crumb. Studded with currants, finished with an apricot glaze — a proper Easter classic.
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Some recipes are tied to a moment in the year so completely that making them feels like a ritual. Hot cross buns are one of those. Soft, lightly spiced, studded with currants, and finished with a sticky glaze — they fill the kitchen with the kind of warmth that belongs to Easter weekend. This is the version worth making from scratch.

The Findings: Why it Works

Mixed spice & cinnamon are the flavour backbone — warming without being aggressive, and deeply familiar in the best possible way.

Tangzhong method (a small portion of flour cooked with milk) is used here to guarantee an exceptionally soft, pillowy crumb that stays fresh longer than a standard enriched dough.

Currants are traditional and preferred over raisins — smaller, less sweet, and they distribute more evenly through the dough.

Orange zest adds brightness that lifts the spice and prevents the buns from tasting heavy.

Apricot jam glaze gives the signature sticky, glossy finish and a gentle sweetness that complements rather than overwhelms.

Ingredients

Tangzhong:

3 tbsp (25g) bread flour

½ cup (120ml) whole milk

Dough:

3 cups (390g) bread flour, plus extra for dusting

2¼ tsp (7g) instant yeast

¼ cup (50g) caster sugar

1½ tsp mixed spice

1 tsp ground cinnamon

½ tsp fine sea salt

Zest of 1 orange

½ cup (120ml) whole milk, warmed

1 large egg

60g unsalted butter, softened

¾ cup (120g) currants

Cross paste:

6 tbsp (50g) plain flour

5–6 tbsp water

Glaze:

3 tbsp apricot jam

1 tbsp water

Method

Make the tangzhong.

In a small saucepan, whisk together the bread flour and milk over medium heat, stirring constantly until the mixture thickens to a paste, about 2–3 minutes. Remove from heat and cool to room temperature.

Soak the currants.

Place the currants in a bowl and cover with boiling water (or dark rum or orange juice for extra flavour). Leave for 10 minutes, then drain and pat thoroughly dry. This prevents the dried fruit from drawing moisture out of the dough, which can lead to a drier crumb.

Make the dough.

In a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, mixed spice, cinnamon, salt, and orange zest. Add the cooled tangzhong, warm milk, and egg. Mix on low until a shaggy dough forms, then increase to medium and knead for 5 minutes. Add the softened butter a tablespoon at a time, kneading until fully incorporated. Keep going until the dough passes the windowpane test — stretch a small piece thin enough to see light through it without tearing. That’s the secret to the shreddy, pull-apart texture. Add the currants and knead briefly to distribute.

First rise.

Shape the dough into a ball, place in a lightly oiled bowl, cover with cling film, and leave to rise in a warm place until doubled, about 1–1½ hours.

Shape.

Punch down the dough and divide into 12 equal portions (about 85g each). Roll each into a smooth ball and arrange in a lined 23x33cm baking tin, leaving a small gap between each. Cover loosely and prove for 45–60 minutes until puffed and touching.

Pipe the crosses.

Preheat oven to 190°C / 375°F. Mix the flour and water to a thick, pipeable paste. Transfer to a piping bag and pipe a cross over each bun.

Bake.

Bake for 20–22 minutes until deep golden brown. While the buns are baking, warm the apricot jam and water together in a small saucepan until smooth.

Glaze.

As soon as the buns come out of the oven, brush generously with the warm apricot glaze. Leave to cool for 10 minutes before pulling apart.

Explorer’s Tips

Make ahead: Shape the buns the night before, cover tightly, and refrigerate overnight for the second prove. Bring to room temperature for 30 minutes before baking.

Dairy-free: Substitute oat milk for whole milk and vegan butter for dairy butter — the tangzhong still works beautifully.

Spice variation: Add ¼ tsp ground cardamom and a pinch of ground cloves for a more complex, aromatic profile.

Fruit swap: Replace currants with a mix of dried cranberries and chopped candied orange peel for a more festive variation.

Leftover buns: Slice and toast cut-side down in a buttered pan — arguably better than fresh.

Did you go classic currants or try a different filling? Share your variation — we’d love to see how you made these your own.