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Classic Spiced Hot Cross Buns with Orange Zest

These delightful hot cross buns are perfectly spiced, studded with dried fruit, and topped with the traditional flour cross. A beloved treat, they are soft, fragrant, and ideal for Easter or any time you crave a comforting bake.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 3 hours 25 minutes
Servings: 12 buns
Course: Breakfast, Dessert, Snack
Cuisine: British, European
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Buns
  • 500 g Strong white bread flour
  • 7 g Fast-action dried yeast 1 sachet
  • 50 g Caster sugar
  • 1/2 tsp Fine sea salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground mixed spice or allspice/nutmeg
  • 1 Orange zest only
  • 200 ml Whole milk lukewarm
  • 50 g Unsalted butter melted and slightly cooled
  • 1 large Egg lightly beaten
  • 150 g Mixed dried fruit e.g., sultanas, currants, candied peel
For the Crosses
  • 50 g Plain flour
  • 4-5 tbsp Cold water
For the Glaze
  • 3 tbsp Apricot jam sieved, or golden syrup

Equipment

  • Large Mixing Bowl
  • Stand Mixer (optional, with dough hook)
  • Measuring cups and spoons
  • Saucepan
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush
  • Piping bag or small zip-top bag

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the flour, yeast, caster sugar, salt, cinnamon, mixed spice, and orange zest. Mix well.
  2. Make a well in the center and pour in the lukewarm milk, melted butter, and beaten egg. Mix with a wooden spoon or your hands until a shaggy dough forms.
  3. Tip the dough out onto a lightly floured surface. Knead for 8-10 minutes, until the dough is smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for 6-8 minutes.
  4. Flatten the dough slightly and incorporate the mixed dried fruit, kneading for another 1-2 minutes until the fruit is evenly distributed. Do not over-knead once fruit is added.
  5. Lightly grease the mixing bowl, place the dough back in, and turn to coat. Cover the bowl with plastic wrap or a damp tea towel and leave to rise in a warm place for 60-90 minutes, or until doubled in size.
Shape and Second Proof
  1. Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide into 12 equal pieces (approx. 70-75g each).
  2. Shape each piece into a smooth, round bun. Place the buns on a large baking sheet lined with parchment paper, leaving a small gap between them as they will expand. Cover loosely with plastic wrap or a damp tea towel.
  3. Leave to prove in a warm place for another 30-45 minutes, or until almost doubled in size and puffy.
Prepare Crosses and Bake
  1. Preheat your oven to 190°C (375°F) while the buns are proving for the second time.
  2. For the crosses: In a small bowl, mix the plain flour with 4-5 tablespoons of cold water to form a smooth, thick paste. The consistency should be pipable but not too runny.
  3. Transfer the paste to a piping bag with a small round nozzle, or a small zip-top bag with a tiny corner snipped off.
  4. Once the buns have finished their second proof, carefully pipe a cross onto the top of each bun.
  5. Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through. They should sound hollow when tapped on the bottom.
Glaze and Serve
  1. While the buns are still hot from the oven, gently warm the apricot jam (or golden syrup) in a small saucepan or microwave until melted and slightly runny.
  2. Brush the warm glaze generously over the hot cross buns. This will give them a lovely shine and a hint of extra sweetness.
  3. Transfer the buns to a wire rack to cool slightly before serving. Hot cross buns are best enjoyed warm, split open and buttered.

Notes

For best results, use a strong white bread flour as it has higher protein content, which is essential for developing gluten and giving the buns their characteristic soft, chewy texture. If you don't have mixed spice, a combination of nutmeg, allspice, and a touch more cinnamon works well. Hot cross buns are best eaten the day they are baked, but can be stored in an airtight container for 2-3 days and reheated gently.