Hot Cross Buns Currants Spices

The first whiff of cinnamon and orange zest hitting the warm milk stopped me in my tracks. It was Holy Thursday and I'd completely forgotten to start these until noon, panic rising as I realized traditional Hot Cross Buns need their proper patience. My grandmother would have shaken her head at my haste, but something about that aromatic steam made me slow down and surrender to the process anyway.

Last Easter my sister claimed she could taste the difference between buns made with love versus ones from a package. She'd eaten three while still standing at the counter, crumbs on her chin, insisting these were the best batch I'd ever made. Sometimes the greatest recipes are the ones that surprise you right when you think you've got them figured out.

Ingredients

• 500g strong white bread flour: The high protein content creates the characteristic chew and structure
• 75g caster sugar: Just enough to sweeten without masking the spices
• 7g instant dry yeast: One standard sachet gives reliable rise every time
• 1 tsp fine sea salt: Balances sweetness and enhances all the flavors
• 1½ tsp ground cinnamon: The backbone spice that everyone recognizes instantly
• ½ tsp ground allspice: Adds depth and warmth that complements the cinnamon
• ¼ tsp ground nutmeg: A subtle background note that makes everything taste complete
• 60g unsalted butter: Creates tenderness and rich flavor in every bite
• 250ml whole milk: Scalded and cooled, it develops the dough's soft texture
• 2 large eggs: Adds richness and helps create a golden crumb
• 120g currants: Small and sweet, they distribute beautifully throughout the dough
• Zest of 1 orange: Fresh citrus brightness cuts through the richness perfectly
• 60g plain flour for crosses: Makes the distinctive piped crosses on top
• 60ml water: Mixed with flour to create the cross paste
• 3 tbsp apricot jam or honey: Creates that glossy professional looking finish
• 1 tbsp water: Thins the jam for easy brushing

Instructions

Combine the dry ingredients:

In a large mixing bowl, whisk together the bread flour, caster sugar, yeast, salt, cinnamon, allspice, and nutmeg until thoroughly blended. Stir in the orange zest and currants, coating them in the flour mixture to prevent sinking during baking.

Mix the dough:

Create a well in the center of the flour mixture. Add the softened butter, lukewarm milk, and eggs, then mix everything together until a sticky, shaggy dough forms.

Knead until smooth:

Turn the dough onto a floured surface and knead for 10 minutes, or use a stand mixer with dough hook for 6 to 7 minutes. The dough should feel smooth, elastic, and slightly tacky but not sticking to your hands.

First rise:

Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft free spot until doubled in size, about 1 hour. The dough should spring back slowly when pressed with a finger.

Shape the buns:

Punch down the risen dough gently and divide it into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath, then arrange on a parchment lined baking tray with slight space between them.

Second rise:

Cover the tray with a clean towel and let the buns rise again for 30 to 40 minutes until puffy and nearly doubled. They should look full and ready to bounce back when touched gently.

Prepare for baking:

Preheat your oven to 200°C (180°C fan) or 400°F while the buns finish their final rise, ensuring the oven is fully hot before the buns go in.

Pipe the crosses:

Mix the plain flour and water into a thick, pipeable paste. Transfer to a piping bag or plastic bag with the tip snipped, then pipe a cross shape over each risen bun, using steady pressure for clean lines.

Bake to golden:

Bake for 20 to 25 minutes until the buns are golden brown on top and sound hollow when tapped on the bottom. The crosses should be set but not too dark.

Make the glaze:

While the buns bake, gently heat the apricot jam and water in a small pan until melted and smooth. Strain through a sieve to remove any fruit pieces for a perfectly clear finish.

Glaze while hot:

Brush the warm glaze over the buns immediately after removing them from the oven. Transfer to a wire rack to cool completely, letting that glossy shine set while the aroma fills your kitchen.

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My daughter asked why we only make these once a year, standing on her tiptoes to watch me pipe the crosses. I told her some traditions taste better when they're special, though I suspect I'll be making them more often now that I've seen her face light up at first bite.

Making The Perfect Cross

The cross paste should be thick enough to hold its shape but thin enough to pipe smoothly without tearing the dough. If your paste is too runny, add flour one teaspoon at a time until it reaches the consistency of thick frosting.

Getting The Rise Right

A warm, slightly humid environment is ideal for dough rising. I often place my bowl near a preheating oven or inside a turned off oven with just the oven light on, which creates the perfect gentle warmth.

Storing And Serving

These buns are best enjoyed fresh but freeze beautifully for up to three months. Wrap cooled buns individually in plastic wrap, then place in a freezer bag, thawing at room temperature before warming through.

• Toast leftover buns and slather with salted butter for breakfast
• Split them horizontally and make incredible French toast
• Serve warm with a pot of Earl Grey tea for the ultimate afternoon treat

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There's something deeply satisfying about pulling apart a still warm bun, the steam carrying all those spices up to meet you. Happy baking, and may your kitchen smell like cinnamon and comfort.

Recipe FAQs

→ What spices are used in these hot cross buns?

The buns feature ground cinnamon, allspice, and nutmeg for a warm, aromatic flavor.

→ Can I substitute currants with other dried fruit?

Yes, raisins or mixed peel can be used as alternatives to currants for a different fruity note.

→ How is the distinctive cross applied on the buns?

A thick paste made from plain flour and water is piped atop each bun before baking to form the classic cross.

→ What gives the buns their shiny finish?

The buns are brushed with a warm apricot jam glaze right after baking for a glossy appearance.

→ How long should the dough rise before baking?

The dough is left to rise twice: first until doubled in size (about 1 hour), then after shaping for 30–40 minutes until puffy.