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Hot Cross Buns Recipe Easy Fluffy Traditional Spiced Fruit

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These fluffy, traditional hot cross buns are pillowy-soft, gently spiced, and studded with plump fruit. Perfect for Easter or any cozy brunch, they feature a golden sugar glaze and creamy icing cross for a nostalgic, crowd-pleasing treat.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 2 1/4 teaspoons instant yeast (7g, one packet)
  • 1/4 cup granulated sugar (60g)
  • 1 teaspoon salt (5g)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup whole milk, warmed to about 110°F
  • 1/4 cup unsalted butter, melted and cooled (60g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1/2 cup raisins (70g)
  • 1/2 cup currants (70g)
  • 1/3 cup mixed peel (40g, optional)
  • Strong black tea (enough to soak fruit)
  • For the crosses: 1/2 cup all-purpose flour (60g)
  • 5–6 tablespoons water
  • For the glaze: 2 tablespoons apricot jam
  • 1–2 teaspoons hot water

Instructions

  1. Place raisins and currants in a small bowl. Pour hot black tea over to cover and soak for at least 15 minutes. Drain well.
  2. In a large mixing bowl, combine flour, yeast, sugar, salt, cinnamon, nutmeg, and allspice. Mix well.
  3. In a separate bowl, whisk together warm milk, melted butter, egg, vanilla, and orange zest.
  4. Pour wet ingredients into dry ingredients and stir with a wooden spoon until a shaggy dough forms.
  5. Turn dough onto a lightly floured surface and knead for 8-10 minutes (or 5-6 minutes in a stand mixer) until smooth and elastic.
  6. Pat dough into a rectangle. Sprinkle drained fruit and mixed peel over the surface. Fold and knead gently until fruit is evenly distributed.
  7. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  8. Punch down dough and turn onto a lightly floured surface. Divide into 12 equal pieces and roll each into a ball.
  9. Arrange balls on a parchment-lined baking tray in a 3×4 grid, sides just touching.
  10. Cover tray loosely and let buns rise until puffy and almost doubled, about 45 minutes.
  11. Mix flour and water for the crosses to form a thick paste. Pipe lines down each row and across each column to form crosses.
  12. Preheat oven to 350°F (180°C). Bake for 22-25 minutes until golden brown and hollow-sounding when tapped.
  13. While buns bake, gently heat apricot jam with hot water. Brush warm glaze over buns as soon as they come out of the oven.
  14. Let buns cool on tray for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature with butter or jam.

Notes

Soak fruit in tea for juicier buns. Use room temperature ingredients for best yeast activity. For dairy-free, substitute oat or almond milk and vegan butter. For gluten-free, use a 1:1 gluten-free flour blend. Buns freeze well for up to 2 months. If dough is too wet, add flour 1 tablespoon at a time. Check yeast freshness for best rise.

Nutrition

Keywords: hot cross buns, Easter bread, spiced fruit buns, traditional, fluffy, easy, British baking, holiday recipe, brunch, yeast bread

Find it online: https://elvafood.com/hot-cross-buns-recipe-easy-fluffy-traditional-spiced-fruit/