Hot Cross Buns
Founders
12
30 minutes
22 minutes
2 - 2.5 hours
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
Directions
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 (9x13in) 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.