How to Make a Traditional English Hot Cross Bun

How to Make a Traditional English Hot Cross Bun

Hot cross buns are a classic treat that has been enjoyed for centuries, especially around Easter time in England. With their soft, sweet, and spiced dough, combined with the distinct cross on top, these buns have a long history and are a symbol of tradition. Whether you’re a beginner or an experienced baker, making your own hot cross buns at home is a rewarding experience that brings the aroma of freshly baked bread to your kitchen. Here’s how to make a traditional English hot cross bun from scratch.

Ingredients for the Dough

To make a batch of approximately 12 hot cross buns, you’ll need the following ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 1 teaspoon salt
• 2 teaspoons mixed spice powder (or ground cinnamon)
• 1 teaspoon ground nutmeg
• 10g instant yeast
• 300ml whole milk
• 50g unsalted butter (plus extra for greasing)
• 1 large egg
• 250g mixed dried fruit (such as currants, raisins, or sultanas)
• Zest of 1 orange
• 50g chopped mixed peel (optional)
• 1 tablespoon golden syrup or honey (for glazing)

Ingredients for the Cross

• 75g plain flour
• 75ml water

Preparing the Dough

1. Mix the Dry Ingredients: Begin by sifting the flour, sugar, salt, mixed spice powder, nutmeg, and instant yeast into a large mixing bowl. Make a well in the center of the dry ingredients.

2. Add Wet Ingredients: In a small saucepan, heat the milk and butter over low heat until the butter has melted, then remove it from the heat. Allow it to cool until lukewarm. In the well of the dry ingredients, add the beaten egg and the warm milk mixture.

3. Form the Dough: Mix the ingredients together with a wooden spoon until a sticky dough begins to form. Once it comes together, transfer it to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.

4. Add the Fruit and Zest: Once the dough is kneaded, gently fold in the dried fruit, orange zest, and mixed peel (if using). Continue kneading for a minute or so until the fruit is evenly distributed throughout the dough.

5. First Proving: Shape the dough into a round ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or cling film, and leave the dough in a warm place to rise for 1-1.5 hours, or until it has doubled in size.

Shaping the Buns

1. Divide the Dough: Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and divide the dough into 12 equal pieces. Shape each piece into a smooth round ball.

2. Arrange the Buns: Place the shaped dough balls onto a greased baking tray or one lined with baking parchment. Arrange them so they are close together but not touching. This will help them rise upwards rather than outwards.

3. Second Proving: Cover the tray with a damp tea towel and leave the buns to rise for another 45 minutes to an hour, or until they are puffed up and have nearly doubled in size.

Making the Cross

1. Prepare the Cross Paste: While the buns are proving, mix the plain flour and water to form a thick paste. You may need to adjust the amount of water to get the right consistency. The paste should be thick enough to pipe but still smooth.

2. Pipe the Cross: Transfer the paste to a piping bag or a plastic sandwich bag with the tip cut off. Once the buns have finished their second rise, pipe a cross over each bun. Start at one end and pipe a straight line across each bun, then repeat the process horizontally to form the cross.

Baking the Hot Cross Buns

1. Preheat the Oven: Preheat your oven to 220°C (200°C for fan ovens) or 425°F (gas mark 7).

2. Bake the Buns: Place the tray in the oven and bake the buns for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

3. Glazing the Buns: While the buns are baking, gently heat the golden syrup or honey in a small saucepan until it becomes runny. Once the buns are out of the oven, brush them with the syrup or honey glaze while they are still warm. This will give them a lovely shine and extra sweetness.

Serving and Storing

Allow the hot cross buns to cool on a wire rack before serving. They are best enjoyed fresh on the day they are made, but you can store them in an airtight container for up to 3 days. For an extra indulgent treat, serve them with a spread of butter or jam.

Tips for Perfect Hot Cross Buns

• Use strong bread flour: This type of flour provides the structure needed for soft and fluffy buns.
• Don’t overwork the dough: Over-kneading can lead to dense buns. Knead just enough to bring the dough together and develop the gluten.
• Keep the dough warm during proving: Hot cross buns need a warm environment to rise properly. If your kitchen is cold, you can prove the dough in a turned-off oven with the light on.
• Add a variety of dried fruit: You can mix different dried fruits like currants, raisins, sultanas, or even chopped dried apricots for a unique flavor.
• Egg wash vs. glaze: Some recipes call for an egg wash before baking, but glazing with golden syrup or honey after baking provides that signature shiny finish.

Making traditional English hot cross buns from scratch is a fun and rewarding experience that results in warm, spiced buns with a beautifully soft crumb and a golden cross. Whether you’re making them for Easter or just for a delicious afternoon snack, these buns are sure to be a hit with friends and family. Enjoy baking, and most importantly, enjoy eating these classic buns!