Description
A traditional British recipe for soft, spiced Hot Cross Buns studded with dried fruit, glazed with apricot jam, and topped with a sweet vanilla icing cross. Perfect for Easter or any cozy occasion.
Ingredients
Scale
Dough
- 1/4 cup apple juice or water
- 1/2 cup dried apricots, cranberries, cherries, or blueberries
- 1/2 cup dried currants or raisins
- 1 1/4 cups whole milk, room temperature
- 2 large eggs + 1 egg yolk (save the white for the egg wash)
- 6 tablespoons salted butter, at room temperature
- 1 tablespoon active dry yeast
- 1/2 cup granulated sugar
- 1 tablespoon orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon salt
- 4 1/2 cups bread flour or all-purpose flour
Egg Wash
- 1 large egg white (reserved from above)
- 2 teaspoons water
Glaze
- 2 tablespoons apricot jam or preserves
- 1 tablespoon water
Icing
- 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons milk or enough to make a thick, pipeable icing
Instructions
- Soften Dried Fruit: Add the dried apricots and currants (or your chosen dried fruits) to a medium microwave-safe bowl with the apple juice or water. Cover with plastic wrap and microwave for 45 seconds. Let the fruit soak and soften while you prepare other ingredients.
- Proof Yeast: Warm the milk in the microwave for 45 seconds until warm but not hot. Stir in 1 teaspoon sugar and active dry yeast. Let it proof for 10 minutes until foamy. (Skip if using instant yeast.)
- Mix Dough Base: In a stand mixer bowl with paddle attachment, combine the yeast mixture, eggs, egg yolk, remaining sugar, orange zest, vanilla, cinnamon, cloves, nutmeg, cardamom, salt, and 2 cups of flour. Mix until combined.
- Knead Dough: Switch to the dough hook and gradually add the remaining flour. Knead on medium speed, adding softened butter one tablespoon at a time, kneading about 1 minute between each addition. Continue kneading until the dough is smooth, elastic, and slightly sticky, about 7-8 minutes. Add up to 1/2 cup extra flour only if dough is very sticky.
- Add Fruit: Knead the softened dried fruit and soaking liquid into the dough by hand if needed, ensuring even distribution.
- First Rise: Transfer dough to a large greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-2 hours until it has puffed up and nearly doubled.
- Shape Buns: Turn the dough onto a clean surface, divide into 12 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball and place them into a greased 9x13-inch baking dish. Cover and let rise for 30-60 minutes until puffy and touching.
- Preheat Oven and Egg Wash: Preheat oven to 375°F. Whisk reserved egg white with 2 teaspoons water and gently brush over the buns.
- Bake: Bake buns for 30 minutes until golden brown and cooked through, avoiding overbaking to keep them moist.
- Glaze Buns: While buns are hot, heat apricot jam with water in microwave for 30 seconds, stir, and brush over buns with a pastry brush. Let cool.
- Prepare Icing: Whisk powdered sugar, vanilla, salt, and enough milk to make a thick, pipeable icing. Adjust consistency by adding milk or powdered sugar as needed.
- Pipe Crosses and Serve: Transfer icing to a plastic bag, snip a small corner, and pipe crosses on the tops of buns. Serve warm.
Notes
- Best served fresh and warm for optimal softness and flavor.
- Can be stored for 1-2 days and gently reheated in the microwave.
- Stale buns make excellent French toast when sliced and dipped in egg mixture.
- Use whole milk for richer buns, but any milk can be substituted.
- You may substitute dried fruit according to preference, such as cherries, blueberries, or cranberries.
- If dough is too sticky during kneading, add a small amount of extra flour gradually to maintain softness.
Nutrition
- Serving Size: 1 bun
- Calories: 230 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
