Hot cross buns recipe

Name: Hot cross buns
Total time: 150 min
Yield: 12 servings
Cuisine: British
Ingredients: 500 g strong white bread flour; 50 g caster sugar; 1 tsp salt; 2 tsp mixed spice; 1 tsp ground cinnamon; 7 g fast-action dried yeast; 300 ml warm milk; 50 g unsalted butter; 1 egg; 100 g sultanas; 75 g currants; from 1 orange orange zest; 75 g plain flour; 5 to 6 tbsp water; 2 tbsp apricot jam

Soft spiced fruit buns with a sweet cross and glaze, made in a classic UK home kitchen style.

150 min · Medium · British Jump to method

Ingredients

12 servings

500 g strong white bread flour
50 g caster sugar
1 tsp salt
2 tsp mixed spice
1 tsp ground cinnamon
7 g fast-action dried yeast
300 ml warm milk
50 g unsalted butter
1 egg
100 g sultanas
75 g currants
from 1 orange orange zest
75 g plain flour
5 to 6 tbsp water
2 tbsp apricot jam

Nutrition	Per serving
Calories	257 kcal
Protein	6.4 g
Carbohydrates	49.1 g
Fat	4.3 g
Saturated fat	2.1 g
Fibre	2 g
Sugar	11.4 g
Sodium	347 mg

Why this works

Moderate-energy sweet yeasted bun with modest protein and fibre; best enjoyed as an occasional carbohydrate-rich treat rather than an everyday low-sugar choice.

Iron and potassium. The dried fruits (sultanas and currants) contribute small amounts of iron and potassium, though not enough to make this a high-mineral food.

B vitamins. White bread flour, yeast and milk provide some B vitamins, including thiamine and riboflavin, supporting energy metabolism.

Salt content. The recipe includes 1 tsp salt across 12 buns, so sodium is moderate and can add up if served with salty spreads.

Method

In a large bowl, mix the strong white bread flour, caster sugar, salt, mixed spice, ground cinnamon and fast-action dried yeast.
Warm the milk until hand hot, then melt the unsalted butter and stir both into the bowl with the beaten egg to make a soft dough.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
Work in the sultanas, currants and orange zest, then place the dough in a lightly oiled bowl, cover and leave for 1 to 1.5 hours until doubled in size.
Divide the dough into 12 equal pieces, shape into buns and arrange them on a lined baking tray.
Leave the buns to prove for 30 to 45 minutes until puffy.
Mix the plain flour with enough water to make a thick paste, then pipe crosses on top of each bun.
Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and bake for 15 to 18 minutes until golden brown and cooked through.
Warm the apricot jam in a small pan, then brush it over the buns while still warm.

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