Hot Cross Buns Currants Spices (Printable)
Soft, fragrant buns packed with currants and warm spices, topped with a classic cross and glaze.
# Ingredient List:
→ 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:
01 - Combine bread flour, sugar, yeast, cinnamon, allspice, nutmeg, and salt in a large mixing bowl.
02 - Add softened butter, egg, and lukewarm milk, mixing until a rough dough comes together.
03 - Knead by hand or with a stand mixer for 8 to 10 minutes until the dough becomes smooth and elastic.
04 - Gently knead in currants and orange zest until evenly distributed throughout the dough.
05 - Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
06 - Punch down dough and divide into 12 equal portions, shaping each into a ball and arranging on a parchment-lined baking tray with slight spacing.
07 - Cover shaped buns and let rise 45 to 60 minutes until puffy and nearly doubled in size.
08 - Heat oven to 350°F.
09 - Mix flour and water into a thick paste, transfer to a piping bag, and pipe a cross over each bun.
10 - Bake 20 to 25 minutes until buns turn golden brown and sound hollow when tapped on the bottom.
11 - Warm apricot jam with water in a small saucepan until melted and smooth.
12 - Brush glaze generously over buns immediately upon removing from the oven.
13 - Transfer to a wire rack and cool before serving.
# Expert Tips:
01 -
- The spices settle into the dough overnight somehow, so Tuesday's breakfast tastes like deliberate patience.
- Currants stay plump and tart against the sweetness, a small rebellion in every bite.
02 -
- Underproved dough produces dense, heavy buns that sit in your stomach like regret; when in doubt, let them rise longer.
- The cross paste must be thick enough to hold its shape but fluid enough to pipe; practice on parchment first if your hand is unsteady.
03 -
- Grate cold butter on a box grater if you forgot to soften it; it incorporates faster than cubed butter.
- Place a shallow pan of water in the oven while baking to keep the crust tender and extend shelf life.