Hot Cross Buns Currants Spices (Printable)

Soft, lightly sweetened buns flavored with currants and spices, topped with a glossy glaze and cross.

# Ingredient List:

→ Dough

01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground allspice
06 - 1/4 tsp ground nutmeg
07 - 1/2 tsp fine sea salt
08 - 1/4 cup unsalted butter, softened
09 - 1 1/4 cups whole milk, lukewarm
10 - 1 large egg
11 - 1 cup currants or raisins
12 - Zest of 1 orange

→ Cross Paste

13 - 1/2 cup plain flour
14 - 5-6 tbsp water

→ Glaze

15 - 2 tbsp apricot jam
16 - 1 tbsp water

# How to Make:

01 - Whisk together flour, sugar, yeast, cinnamon, allspice, nutmeg, and salt in a large mixing bowl.
02 - Rub softened butter and orange zest into dry ingredients. Pour in lukewarm milk and add egg. Mix until shaggy dough forms.
03 - Knead by hand or stand mixer for 8-10 minutes until smooth, elastic, and passes windowpane test.
04 - Gently fold currants into dough until evenly distributed throughout.
05 - Place dough in lightly oiled bowl, cover with plastic wrap or towel, and let rise in warm place until doubled, approximately 1 hour.
06 - Turn dough onto lightly floured surface. Divide into 12 equal portions and shape into tight rounds by tucking edges underneath.
07 - Arrange buns on parchment-lined baking sheet with 2 inches between each. Cover and proof 45 minutes until puffy and doubled.
08 - Heat oven to 400°F.
09 - Whisk flour and water to create thick, pipeable paste. Transfer to piping bag or plastic bag with corner snipped.
10 - Pipe straight vertical line followed by horizontal line across each bun to form crosses.
11 - Bake 20-25 minutes until deep golden brown and internal temperature reaches 190°F.
12 - Heat apricot jam with water until thin. Brush immediately over hot buns for glossy finish.
13 - Transfer to wire rack and cool completely. Serve warm or room temperature with butter.

# Expert Tips:

01 -
  • These buns stay incredibly soft for days, unlike any other homemade bread I have tried
  • The combination of warming spices makes the whole house smell like a bakery
02 -
  • The cross paste should be thick like toothpaste or it will spread too much during baking
  • Brushing the glaze on while buns are still hot is the secret to that professional shine
03 -
  • Use kitchen shears to snip any currant clumps so they distribute evenly
  • Brush the cross paste with a little water before baking to help it adhere

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