Hot Cross Buns Currants (Printable)
Soft, spiced buns with currants and a shiny glaze, ideal for Easter or afternoon tea.
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons instant dry yeast
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground allspice
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon fine sea salt
08 - 1/4 cup unsalted butter, softened
09 - 1 large egg
10 - 1 cup whole milk, lukewarm
11 - 3/4 cup currants
12 - Zest of 1 orange (optional)
→ Cross Paste
13 - 1/2 cup all-purpose flour
14 - 1/4 cup water
→ Glaze
15 - 2 tablespoons apricot jam or honey
16 - 1 tablespoon water
# How to Make It:
01 - In a large mixing bowl, combine bread flour, sugar, yeast, cinnamon, allspice, nutmeg, and salt.
02 - Add softened butter, egg, and lukewarm milk. Mix until a shaggy dough forms.
03 - Knead by hand or with a stand mixer for 8–10 minutes, until smooth and elastic.
04 - Add currants and orange zest (if using), knead gently to incorporate.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
06 - Punch down the dough and divide into 12 equal pieces. Shape each into a ball and arrange on a parchment-lined baking tray, spacing slightly apart.
07 - Cover and let rise for 45–60 minutes, until puffy and nearly doubled.
08 - Preheat oven to 350°F.
09 - For the cross, mix flour and water to a thick paste. Transfer to a piping bag and pipe a cross over each bun.
10 - Bake for 20–25 minutes, until buns are golden brown and sound hollow when tapped.
11 - While buns bake, heat apricot jam and water together until melted.
12 - Brush warm glaze over buns immediately after baking.
13 - Cool on a wire rack before serving.
# Expert Advice:
01 -
- The dough is forgiving enough that you can over-knead it slightly and still end up with clouds instead of bricks.
- Your entire house will smell like a British tearoom for the rest of the day, guaranteed.
02 -
- If your crosses spread and disappear, your paste was too thin, it should hold its shape when piped onto a plate.
- Underbaked hot cross buns turn gummy and dense within hours, so let them get genuinely golden even if it feels risky.
03 -
- Weigh your dough pieces for uniform buns that bake evenly and look professionally made.
- Brush glaze twice, once immediately from the oven and again five minutes later, for a deeper shine that lasts.