Classic Spiced Hot Cross Buns

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 312 cal
• 8g protein
• 58g carbs
• 6g fat
• 3g fiber

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Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp instant yeast
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1 tsp salt
• 1 cup warm whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup mixed dried fruit (raisins, currants, chopped mixed peel)
• 1/3 cup all-purpose flour (for cross paste)
• 1/4 cup water (for cross paste)
• 3 tbsp apricot jam or honey (for glaze)

Instructions

1. 1Whisk the flour, instant yeast, sugar, cinnamon, nutmeg, allspice, and salt together in a large mixing bowl until evenly combined.
2. 2Pour in the warm milk, melted butter, and cracked egg. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
3. 3Knead the dough for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but no longer sticky. If it clings heavily, dust with a little more flour.
4. 4Flatten the dough slightly, scatter the mixed dried fruit over the surface, and knead gently for another 1 to 2 minutes until the fruit is evenly distributed without tearing the dough.
5. 5Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
6. 6Punch down the dough, divide into 6 equal pieces, and shape each into a smooth round ball. Arrange them snugly in a greased 9-inch square baking pan so they will touch as they rise.
7. 7Cover again and proof for 30 to 45 minutes until puffy. Meanwhile, mix the cross-paste flour and water into a thick pipeable paste and transfer to a small zip-top bag; snip a tiny corner.
8. 8Preheat the oven to 375°F. Pipe a neat cross over the top of each bun. Bake for 20 to 25 minutes until deep golden brown and the internal temperature reaches about 190°F.
9. 9Warm the apricot jam or honey until loose, then brush generously over the hot buns for a shiny sticky glaze. Cool in the pan 10 minutes before serving warm or at room temperature.