Pillowy Hot Cross Buns with Salted Butter

Quick Recipe Version (TL;DR)

• Yield: 12 buns
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 3 hours (includes rising and cooling)

Quick Ingredients

• Bread flour 500 g (4 cups)
• Caster/granulated sugar 75 g (1/3 cup)
• Instant yeast 7 g (2 1/4 tsp)
• Fine salt 1 tsp
• Ground cinnamon 2 tsp, allspice 1 tsp, nutmeg 1/2 tsp
• Whole milk 250 ml (1 cup), warmed to 40°C/105°F
• Unsalted butter 60 g (4 tbsp), softened
• Large egg 1
• Sultanas 150 g (1 cup)
• Mixed candied peel 75 g (1/2 cup)
• Finely grated orange zest of 1 orange
• Optional soak: hot strong tea or orange juice 60 ml (1/4 cup)
• Cross paste: plain flour 60 g (1/2 cup) + water 60–70 ml (4–5 tbsp)
• Glaze: apricot jam 50 g (3 tbsp) + water 1 tbsp
• To serve: salted butter

Do This

• 1. Soak sultanas and peel in hot tea or orange juice 10 minutes; drain and pat dry. Line a 23×33 cm (9×13 in) pan.
• 2. Mix flour, sugar, yeast, salt, and spices. Add warm milk, egg, and butter; knead 8–10 minutes until smooth.
• 3. Knead in orange zest, sultanas, and peel until evenly distributed.
• 4. Proof covered until doubled, 60–90 minutes.
• 5. Divide into 12 (about 90 g each), shape into tight balls, arrange 3×4 in pan. Proof 45–60 minutes. Heat oven to 200°C (180°C fan) / 400°F.
• 6. Pipe flour paste crosses; bake 20–22 minutes until deep golden (93°C/200°F internal). Brush with warm apricot glaze; cool 15 minutes.

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Why You’ll Love This Recipe

• Pillowy, tender crumb with warm spices and citrusy fragrance.
• Classic flour-paste crosses and an apricot glaze for that glossy bakery finish.
• Balanced sweetness—perfect for generous slathers of salted butter.
• Make-ahead and freezer-friendly for fresh buns whenever you like.

Grocery List

• Produce: 1 orange (for zest)
• Dairy: Whole milk, unsalted butter, salted butter (for serving), 1 large egg
• Pantry: Bread flour, plain/all-purpose flour, caster or granulated sugar, instant yeast, fine salt, ground cinnamon, ground allspice, ground nutmeg, sultanas, mixed candied peel, apricot jam, tea or orange juice (for soaking, optional)

Full Ingredients

For the dough

• 500 g strong white bread flour (about 4 cups), plus extra for dusting
• 75 g caster or granulated sugar (1/3 cup)
• 7 g instant yeast (2 1/4 tsp)
• 1 tsp fine salt
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground nutmeg
• 250 ml whole milk (1 cup), warmed to 40°C/105°F
• 60 g unsalted butter (4 tbsp), very soft
• 1 large egg

Fruit and citrus

• 150 g sultanas (1 cup)
• 75 g mixed candied peel (1/2 cup)
• Finely grated zest of 1 orange
• Optional soak: 60 ml hot strong tea or orange juice (1/4 cup)

For the crosses

• 60 g plain/all-purpose flour (1/2 cup)
• 60–70 ml water (4–5 tbsp), enough for a thick pipeable paste

For the glaze

• 50 g apricot jam (about 3 tbsp)
• 1 tbsp water

To serve

• Plenty of salted butter

Step-by-Step Instructions

Step 1: Plump the fruit

Combine the sultanas and mixed peel in a small bowl. Pour over 60 ml (1/4 cup) hot strong tea or orange juice and soak for 10 minutes to plump. Drain well, then pat dry with paper towels so excess moisture doesn’t streak the dough. Set aside. Line and lightly grease a 23×33 cm (9×13 in) metal pan with baking parchment.

Step 2: Mix the spiced dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together the bread flour, sugar, instant yeast, salt, cinnamon, allspice, and nutmeg. Make a well and add the warm milk, egg, and softened butter. Mix with a dough hook on low (or a sturdy spoon) until a shaggy dough forms, 1–2 minutes.

Step 3: Knead and add fruit

Knead until the dough is smooth and elastic—about 8–10 minutes on medium speed or 10–12 minutes by hand. The dough should be soft but not sticky. Add the orange zest, then knead in the sultanas and peel just until evenly distributed, about 1 minute (avoid tearing the dough). If hand-kneading, fold the dough over the fruit to trap it, then roll and rotate to spread evenly.

Step 4: First rise

Form the dough into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm, draft-free spot until doubled in size, 60–90 minutes. Ideal dough temperature is around 26–27°C (78–80°F). If your kitchen is cool, place the bowl in an unheated oven with just the light on.

Step 5: Divide and shape

Turn the dough onto a lightly floured surface. Pat into a rectangle and divide into 12 equal pieces (about 90 g each). Cup your hand over each piece and roll against the counter to create taut, smooth buns. Arrange in the prepared pan in a 3×4 grid, leaving small gaps between buns. Cover and proof until puffy and nearly touching, 45–60 minutes. During this proof, heat the oven to 200°C (180°C fan) / 400°F with a rack in the middle.

Step 6: Pipe the crosses

Whisk the plain flour with 60–70 ml water to a thick, pipeable paste—about the texture of thick pancake batter that trails slowly off a spoon. Transfer to a piping bag (or a zip-top bag with a small corner snipped). Pipe long lines across each row of buns, then across each column to form neat crosses.

Step 7: Bake, glaze, and serve

Bake 20–22 minutes until the buns are a deep golden brown and the centers register about 93°C/200°F. Rotate the pan once for even color. While baking, warm the apricot jam with 1 tbsp water until fluid. As soon as the buns emerge from the oven, brush generously with the warm glaze. Cool in the pan for 15 minutes, then lift out. Split while warm and serve with plenty of salted butter.

Pro Tips

• Use a scale for accuracy—enriched doughs are sensitive to small changes.
• Warm, not hot: milk over 46°C/115°F can inhibit yeast; aim for 40°C/105°F.
• Add fruit after gluten development to prevent tearing and to keep the crumb pillowy.
• Cross paste should hold its shape; add water 1 tsp at a time to adjust.
• For picture-perfect shine, glaze immediately while buns are hot so it sets glassy.

Variations

• Chocolate Orange: Swap sultanas and peel for 175 g (1 cup) dark chocolate chips; keep the orange zest.
• Cherry-Almond: Use 150 g dried cherries + 1/2 tsp almond extract; omit mixed peel.
• Whole-Wheat Twist: Replace 125 g (1 cup) of the bread flour with whole-wheat flour; increase milk by 1–2 tbsp if dough feels tight.

Storage & Make-Ahead

Store cooled buns airtight at room temperature for up to 2 days. Rewarm in a 160°C/325°F oven for 8–10 minutes or split and toast. Freeze baked buns (well wrapped) for up to 2 months; thaw at room temp, then refresh in a warm oven. For make-ahead shaping, complete the first rise, shape the buns, cover, and refrigerate overnight. Next day, let them sit at room temperature until puffy (60–90 minutes), pipe crosses, and bake as directed.

Nutrition (per serving)

Approximate per bun (without added butter): 285 kcal; 6 g fat (3.5 g saturated); 52 g carbohydrates; 18 g sugars; 2 g fiber; 6 g protein; 170 mg sodium.