Description

Paul Hollywood’s Hot Cross Buns are the perfect Easter treat. Soft, fluffy, and packed with a rich blend of dried fruits, orange zest, and cinnamon, these buns are topped with the classic cross and glazed with apricot jam for a glossy, sweet finish. Ideal for Easter or any time, they offer a comforting and delicious baked good that’s easy to love.

Ingredients

For the buns:

500g strong white bread flour, plus extra for dusting
10g salt
75g caster sugar
10g instant yeast
40g unsalted butter, softened
2 medium eggs, beaten
120ml warm full-fat milk
120ml cool water
150g sultanas
80g chopped mixed peel
Finely grated zest of two oranges
1 dessert apple, cored and diced
2 tsp ground cinnamon

For the crosses:

75g plain flour
75ml water

For the glaze:

75g apricot jam

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Instructions

1. Prepare the Dough

In a large mixing bowl, combine the flour, salt, and sugar on one side and the yeast on the other.
Add softened butter, beaten eggs, warm milk, and half of the water.
Mix together with your fingers, gradually incorporating the flour from the sides.
Continue adding the remaining water bit by bit until a soft, non-sticky dough forms.

2. Kneading

Transfer the dough to a lightly floured surface.
Knead for 5-10 minutes until the dough becomes smooth and elastic.

3. First Rise

Place the dough in a lightly oiled bowl, cover with a tea towel, and let it rise until it doubles in size (about 1 hour).

4. Incorporate Fillings

Gently deflate the dough and scatter the sultanas, mixed peel, orange zest, diced apple, and cinnamon on top.
Knead the fillings into the dough until evenly distributed.
Cover and let it rise for another hour.

5. Shape the Buns

Divide the dough into 12 equal pieces and roll each into a smooth ball.
Place the buns close together on a baking tray lined with parchment paper.
Cover and let them prove for 1 hour, or until they have risen and spring back when gently pressed.

6. Prepare the Crosses

Mix the plain flour and water to form a thick paste.
Using a piping bag with a fine nozzle, pipe a cross over each bun.

7. Baking

Preheat the oven to 220°C (200°C fan)/425°F/Gas 7.
Bake the buns for 20 minutes, or until golden brown.

8. Glazing

Warm the apricot jam with a splash of water until it melts.
Sieve to remove any pieces and brush the warm jam over the tops of the buns to glaze.
Allow the buns to cool on a wire rack.

Notes

Vegan option: Replace butter with a plant-based alternative, use non-dairy milk, and substitute eggs with flaxseed meal or chia seeds mixed with water.
Whole Wheat: Use whole wheat bread flour for a denser texture and richer flavor.
Spice adjustments: Adjust the amount of ground cinnamon to suit your taste or add a pinch of ground cloves or allspice for extra warmth.
Storage: Store in an airtight container at room temperature for up to 3 days.
Freezing: Freeze these buns by wrapping them individually and placing them in a freezer-safe bag for up to 3 months. Thaw at room temperature before consuming.