Hot Cross Buns Currants

The kitchen would fill with this incredible warm spice scent every Easter weekend, pulling everyone downstairs before they were even properly awake. My mum had this ritual of making hot cross buns on Good Friday, and honestly, the anticipation was almost better than eating them. She would pretend it was all very traditional, but I suspect she mostly loved how butter melting into a fresh warm bun made everyone forget about sibling arguments for ten glorious minutes.

Last year I made these for my flatmates, none of whom had grown up with hot cross buns as an Easter tradition. They were skeptical about the dried fruit situation, but then I caught one of them eating three in a row, standing by the cooling rack, pretending he was just checking if they were done. Now they start asking about them sometime in February, which I think counts as a successful recipe conversion.

Ingredients

• 500 g strong white bread flour: This creates that pillowy soft interior while still giving the bun enough structure to hold all those lovely spices and currants
• 75 g caster sugar: Just enough sweetness to balance the spices without making these taste like dessert bread
• 7 g instant dry yeast: One standard sachet gives you reliable rise every single time
• 1 tsp fine sea salt: Enhances all the warm spices and keeps the bread from tasting flat
• 1 ½ tsp ground cinnamon: The backbone of that classic hot cross bun fragrance
• ½ tsp ground allspice: Adds that subtle peppery warmth that makes these distinct from ordinary spiced bread
• ¼ tsp ground nutmeg: Just a whisper of something sweet and nutty in the background
• 60 g unsalted butter: Creates tenderness and that gorgeous rich mouthfeel
• 250 ml whole milk: The fat content keeps the buns soft and gives them a lovely golden color
• 2 large eggs: Adds richness and helps create that signature soft texture
• 120 g currants: Small and sweet, they distribute evenly throughout the dough without weighing it down
• Zest of 1 orange: Brightens all those warm spices and adds a fresh aromatic note
• 60 g plain flour for crosses: Creates that classic paste that bakes into the traditional cross topping
• 60 ml water for cross mixture: Just enough to create a thick pipeable paste
• 3 tbsp apricot jam or honey: Gives the buns that professional bakery shine
• 1 tbsp water for glaze: Thins the jam just enough to brush easily over the hot buns

Instructions

Mix the dry ingredients:

Combine the bread flour, caster sugar, yeast, salt, cinnamon, allspice, and nutmeg in a large mixing bowl, then stir in the orange zest and currants until they are evenly distributed throughout the flour mixture.

Bring the dough together:

Make a well in the center of the flour mixture, add the softened butter, lukewarm milk, and eggs, then mix everything together until you have a sticky, shaggy dough that holds its shape.

Knead until smooth:

Turn the dough out onto a floured surface and knead for 10 minutes, or use a stand mixer with a dough hook for 6 to 7 minutes, until the dough feels smooth, elastic, and springs back when you poke it.

First rise:

Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.

Shape the buns:

Punch down the risen dough, divide it into 12 equal pieces, shape each piece into a smooth ball, and arrange them on a parchment lined baking tray with just a little space between them.

Second rise:

Cover the tray with a clean towel and let the buns rise again for 30 to 40 minutes, until they look puffy and have noticeably expanded.

Preheat the oven:

Heat your oven to 200°C (180°C fan) or 400°F so it is fully hot and ready when the buns finish their second rise.

Pipe the crosses:

Mix the plain flour and water into a thick paste, transfer it to a piping bag or small plastic bag with the tip snipped off, and pipe a neat cross over each risen bun.

Bake until golden:

Bake the buns for 20 to 25 minutes, until they are a deep golden brown color and sound hollow when you tap the bottom.

Make the glaze:

While the buns bake, gently heat the apricot jam and water in a small pan until melted and smooth, then strain it to remove any chunks of fruit.

Glaze and cool:

Brush the warm glaze over the hot buns as soon as they come out of the oven, then transfer them to a wire rack to cool completely.

Pin It

My grandmother would always insist that hot cross buns tasted better if you tore them apart by hand instead of cutting them with a knife. I thought it was just one of those grandmother superstitions until I tried it both ways, and she was absolutely right about something in the texture being different.

Getting That Perfect Rise

Find the warmest spot in your kitchen for the dough to rise, ideally somewhere around 24°C to 28°C. I have discovered that the top of the refrigerator or inside a switched off oven with just the light on creates the perfect draft free environment for yeast to do its best work.

Making The Crosses Look Professional

Practice piping a few crosses on a piece of parchment paper before you work on the actual buns. The paste should be thick enough that it does not spread, and if your first attempts look wobbly, just smooth them out with a damp finger and nobody will ever know.

Serving Suggestions

These are absolutely best served warm, either fresh from the oven or gently toasted. Split them in half and add a generous layer of salted butter while they are still hot enough to melt it into every crevice.

• They freeze beautifully for up to a month
• Toast frozen buns directly from frozen, just add a minute or two
• Leftovers make incredible bread pudding if they somehow last that long

Pin It

There is something deeply satisfying about pulling a tray of these from the oven, the kitchen smelling like cinnamon and comfort, and knowing you have just made something people have been eating for centuries.

Recipe FAQs

→ What gives the buns their distinctive cross?

The cross topping is made from a simple flour and water paste, piped onto each bun before baking to create the classic appearance.

→ Can I substitute currants with another dried fruit?

Yes, currants can be swapped with raisins or mixed peel to vary the flavor and texture.

→ How long should the dough rise for best results?

The dough should rise twice: first about one hour until doubled, then again for 30-40 minutes until puffy before baking.

→ What is the purpose of the apricot glaze?

Warming apricot jam with water creates a glaze that is brushed on the buns after baking to add shine and subtle sweetness.

→ Are there any tips for kneading the dough?

Knead the dough for 10 minutes by hand or 6-7 minutes with a stand mixer until it becomes smooth and elastic for the best texture.