Hot Cross Buns Currants Spices (Print version)

Soft, spiced buns filled with currants and a shiny glaze, ideal for breakfast or afternoon tea.

# Ingredient List:

→ Dough

01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 1 packet (7 g) instant dry yeast
04 - 1 teaspoon fine sea salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground allspice
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 cup unsalted butter, softened
09 - 1 cup whole milk, lukewarm
10 - 2 large eggs, room temperature
11 - 2/3 cup currants
12 - Zest of 1 orange

→ Cross Topping

13 - 1/2 cup all-purpose flour
14 - 1/4 cup water

→ Glaze

15 - 3 tablespoons apricot jam or honey
16 - 1 tablespoon water

# How To Make It:

01 - Combine bread flour, caster sugar, yeast, salt, cinnamon, allspice, and nutmeg in a large mixing bowl. Stir in orange zest and currants until evenly distributed.
02 - Create a well in the center of the dry ingredients. Add softened butter, lukewarm milk, and eggs. Mix thoroughly to form a sticky, cohesive dough.
03 - Knead on a floured surface for 10 minutes or use a stand mixer with dough hook for 6-7 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Punch down dough and divide into 12 equal pieces. Shape each into a smooth ball and arrange on a parchment-lined baking sheet with slight spacing between buns.
06 - Cover with a clean towel and let rise for 30-40 minutes until puffy and expanded.
07 - Preheat oven to 400°F.
08 - Mix flour and water into a thick paste. Transfer to a piping bag or plastic bag with corner snipped off.
09 - Pipe a cross shape over each risen bun.
10 - Bake for 20-25 minutes until golden brown and cooked through.
11 - While buns bake, gently heat apricot jam and water in a small saucepan until melted. Strain to remove any fruit pieces.
12 - Brush hot buns immediately with warm glaze upon removal from oven. Transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The tender, pillow soft texture comes from properly developed gluten and gentle handling
  • That perfect balance of spice and citrus feels like spring arrived in your kitchen
  • Homemade buns taste infinitely better than anything from a bakery counter
02 -
  • Warm your milk to body temperature, around 37°C, hot enough to activate the yeast but not kill it
  • The dough should feel slightly tacky after kneading, not dry or sticky to the touch
  • Let the buns cool completely before storing to prevent them from becoming soggy inside
03 -
  • Add mixed peel or swap raisins for some of the currants for extra texture and flavor
  • Brush the buns with egg wash before piping crosses for a shinier finish

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