Hot Cross Buns Currants (Printable)
Soft sweet buns studded with currants and delicate spices, topped with a classic cross and glossy glaze.
# What You'll Need:
→ Dough
01 - 4 cups strong white bread flour
02 - 1/3 cup caster sugar
03 - 1 packet (7 g) instant dry yeast
04 - 1 tsp fine sea salt
05 - 1 ½ tsp ground cinnamon
06 - ½ tsp ground allspice
07 - ¼ tsp ground nutmeg
08 - 4 tbsp unsalted butter, softened
09 - 1 cup whole milk, lukewarm
10 - 2 large eggs, room temperature
11 - 2/3 cup currants
12 - Zest of 1 orange
→ Cross Topping
13 - ½ cup all-purpose flour
14 - ¼ cup water
→ Glaze
15 - 3 tbsp apricot jam or honey
16 - 1 tbsp water
# How To Make It:
01 - Combine bread flour, caster sugar, yeast, salt, cinnamon, allspice, and nutmeg in a large mixing bowl. Stir in orange zest and currants until evenly distributed.
02 - Create a well in the center of the dry ingredients. Add softened butter, lukewarm milk, and eggs. Mix thoroughly until a sticky dough forms.
03 - Knead on a floured surface for 10 minutes, or use a stand mixer with dough hook for 6–7 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Punch down dough and divide into 12 equal pieces. Shape each into a smooth ball and arrange on a parchment-lined baking sheet with slight spacing between buns.
06 - Cover with a clean towel and let rise for 30–40 minutes until puffy and expanded.
07 - Preheat oven to 400°F.
08 - Mix all-purpose flour and water to form a thick paste. Transfer to a piping bag or plastic bag with corner snipped.
09 - Pipe a cross shape over each bun using the flour paste.
10 - Bake for 20–25 minutes until golden brown and cooked through.
11 - Gently heat apricot jam and water in a small saucepan until melted. Strain to remove any fruit pieces.
12 - Brush warm glaze over buns immediately after removing from oven. Cool on a wire rack before serving.
# Expert Tips:
01 -
- The spices hit you like a hug from someone who has been waiting to see you all day
- That moment when you break one open and steam rises up is basically pure happiness in bread form
02 -
- The milk must be lukewarm, not hot, or you will kill the yeast before it even gets started
- That cross paste needs to be thick enough to hold its shape, so add water gradually
- Brush the glaze on immediately while the buns are still hot or it will not give you that professional shine
03 -
- Room temperature ingredients prevent the butter from seizing when it hits the dough
- Mixed peel adds authentic texture if you want to be traditional about it