Traditional Hot Cross Buns Recipe with Sultanas and Spices (Print version)

Soft spiced hot cross buns with sultanas, orange zest, flour-paste crosses, and a shiny warm glaze.

# Ingredients:

For the dough

01 - 1 cup (240 ml) whole milk, lukewarm
02 - 2 1/4 teaspoons instant yeast, 1 standard packet
03 - 1/3 cup (65 g) granulated sugar, divided
04 - 4 cups (500 g) bread flour, plus more for dusting
05 - 1 1/2 teaspoons ground cinnamon
06 - 1 teaspoon mixed spice
07 - 1/4 teaspoon ground nutmeg
08 - 1 teaspoon fine salt
09 - 4 tablespoons (56 g) unsalted butter, softened
10 - 1 large egg, room temperature
11 - 1 tablespoon finely grated orange zest
12 - 1 cup (150 g) sultanas
13 - 1/3 cup (45 g) mixed peel, optional

For the crosses

14 - 1/2 cup (65 g) all-purpose flour
15 - 5-6 tablespoons water

For the glaze

16 - 2 tablespoons apricot jam
17 - 1 tablespoon water

# Instructions:

01 - Stir the lukewarm milk, yeast, and 1 tablespoon of the sugar in a small bowl. Let stand for 5-10 minutes until lightly foamy.
02 - In a large bowl, whisk the bread flour, remaining sugar, cinnamon, mixed spice, nutmeg, and salt. Add the yeast mixture, butter, egg, and orange zest. Mix until a shaggy dough forms.
03 - Knead for 8-10 minutes by hand or 5-6 minutes with a dough hook until smooth and elastic. Knead in the sultanas and mixed peel until evenly distributed.
04 - Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 75-90 minutes, or until doubled in size.
05 - Line a 9x13-inch pan or baking tray with parchment. Divide the dough into 12 equal pieces, roll each into a tight ball, and arrange in the pan. Cover and rise for 45-60 minutes until puffy.
06 - Preheat the oven to 400°F (200°C). Stir the all-purpose flour and water into a smooth, pipeable paste. Pipe lines across the buns in both directions to make crosses.
07 - Bake for 20-22 minutes, until the buns are deep golden and sound hollow when lightly tapped. If using a thermometer, the center should be about 190°F.
08 - Warm the apricot jam with the water until loose. Brush over the hot buns, then cool for at least 15 minutes before serving.

# Good to know:

01 - Allow about 2 hours total rising time, depending on kitchen temperature.
02 - Best served warm with salted butter.
03 - Freeze cooled buns for up to 2 months.

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