Hot Cross Buns

These Hot Cross Buns are a delicious tradition, a perfect mix of sweet and spiced, soft and golden. The rich dough, lightly scented with cinnamon and cardamom, is studded with plump raisins and currants, giving each bun a satisfying burst of sweetness. The cross on top — traditionally made from a simple flour paste — gives them their iconic look and serves as a gentle reminder of the Easter story. Warm from the oven, or toasted with butter, these buns are a treat to be enjoyed at any time, though they hold a special place on Good Friday.

Ingredients:

For the Buns:

• ¾ cup fresh orange juice plus 2 teaspoons grated zest (from about 3 oranges), divided

• ½ cup golden raisins

• ½ cup dried currants or dark raisins

• ⅓ cup granulated sugar

• 1 (1/4-ounce) envelope instant yeast

• 2 teaspoons kosher salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• ½ teaspoon freshly grated nutmeg

• 4 ½ cups (about 1 pound, 3 1/8 ounces) all-purpose flour, divided, plus more for work surface

• ¾ cup whole milk, warmed (about 110°F)

• ½ cup (1 stick) unsalted butter, softened and cut into ½-inch pieces

• 2 large eggs, beaten

For the Glaze:

• ¼ cup water

• 1 tablespoon apricot jam

Method:

Prepare the Fruit:

1. In a small microwavable bowl, stir together the orange juice, raisins, and currants. Cover with plastic wrap and microwave on HIGH for about 1 minute until just warm. Remove the wrap and let the mixture cool to room temperature, which should take about 20 minutes. Drain well, reserving 1 tablespoon of the orange juice for the glaze. Set the plumped raisins and currants aside.

Make the Dough:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, yeast, salt, orange zest, cinnamon, cardamom, nutmeg, and 4 ¼ cups of flour. Beat on medium speed until just combined, about 15 seconds.

2. Add the warm milk, softened butter, and eggs, and beat until a shaggy dough forms, about 1 to 2 minutes. Remove the paddle attachment and attach the dough hook. Beat on medium speed until the dough becomes smooth and elastic, about 7 minutes (the dough will stick to the bottom of the bowl but not the sides).

3. Add the drained raisins and currants to the dough, and beat for another 1 to 2 minutes until evenly incorporated.

Let the Dough Rise:

1. Transfer the dough to a large bowl coated with cooking spray, then cover with plastic wrap. Let it rise in a warm place until it has doubled in size, about 1 hour.

Shape the Buns:

1. Turn the dough out onto a lightly floured work surface. Divide the dough into 12 equal pieces (about 3 ½ ounces each), and shape them into smooth balls.

2. Line a 13 x 9-inch baking pan with parchment paper and coat it with cooking spray. Arrange the dough balls in the prepared pan, making sure they’re snug against each other. Cover with plastic wrap and let the dough rise until it has doubled in size, about 45 minutes to 1 hour.

Bake the Buns:

1. Preheat your oven to 375°F.

2. In a small bowl, whisk together the ¼ cup of water and remaining ¼ cup of flour to form a paste. Spoon the paste into a resealable plastic bag and snip off a ¼-inch corner. Pipe a cross over the top of each dough ball in the pan.

3. Bake the buns in the preheated oven for 20 to 24 minutes, until they are golden brown.

Glaze the Buns:

1. While the buns bake, whisk together the apricot jam and reserved orange juice in a small bowl until well combined.

2. Once the buns are baked, remove them from the oven. Brush the warm buns with the glaze to give them a lovely, glossy finish.

3. Using a spatula, transfer the buns from the pan to a wire rack. Let them cool slightly, about 1 hour, before serving. Serve warm, or let them cool completely for later.

Tips & Notes:

• Make-Ahead: If you’re preparing these buns ahead of time, you can let the dough rise in the fridge overnight. Just bring it to room temperature before shaping and baking the next day.

• Serving: These buns are particularly delightful served warm. They’re perfect on their own or split in half, toasted, and slathered with butter — and maybe even a bit of jam.

• Meringue Top: For an extra special touch, you can pipe a meringue topping after baking. Simply whip up some egg whites with a little sugar until stiff peaks form, and spoon it over the buns before popping them back in the oven for a quick finish.

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