Classic Hot Cross Buns

• whole milk↗250ml ml
• unsalted butter↗50g g

  cut into cubes

• strong white bread flour↗500g g

  plus 140g for crosses and extra for dusting

• ground cinnamon↗½ tsp tsp
• golden caster sugar↗85g g
• packet of fast‑acting dry yeast7g g
• eggs↗2

  beaten

• vegetable or sunflower oil

  for bowl

• mixed dried fruit100g g
• mixed citrus zest↗50g g
• apricot jam↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Warm the milk in a small saucepan over low heat until steam appears. Remove from the heat, add the butter and swirl the pan until the butter melts and the milk cools slightly.

2. 2

   Mix 500 g flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the warm milk mixture and half of the beaten egg, stir with a wooden spoon until the mixture starts to form clumps. Turn out onto a flour‑dusted work surface and knead until the dough is smooth and elastic, about 10 minutes – the dough should spring back when pressed with a finger. Transfer to an oiled bowl, cover with a kitchen towel and let rise in a warm place for about 2 hours, or until doubled in size.

3. 3

   Dust a large baking tray with flour. Return the dough to the work surface and knead in the dried fruit and citrus zest mixture until evenly distributed. Shape the dough into a long rope and cut it lengthwise into 12 equal pieces (each about 85 g). Shape each piece into a tight, smooth ball, place them on the floured tray leaving a small gap between the balls. Loosely cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until almost doubled in size – the buns should just touch each other.

4. 4

   Preheat the oven to 180 °C/160 °C fan/gas 4 and brush the buns with the remaining beaten egg. Mix 140 g flour with enough water to make a smooth, thick paste, then pipe it into a pastry bag with a small round tip (or use a sandwich bag with a corner cut off). Pipe the crosses onto the buns, then bake for 25 minutes until they are deep golden‑brown and fully cooked.

5. 5

   Mix the jam with 1–2 tsp hot water to soften slightly, then brush the buns with it. Cool on the tray for 10 minutes, then serve warm or toasted with butter. Store in an airtight container for up to three days or freeze for up to two months.