This easy recipe for Nigella’s Hot Cross Buns is perfect for a cozy breakfast or afternoon tea. With their warm, spiced aroma and soft, fluffy texture, these buns are deliciously customizable. Feel free to swap the dried fruit for your favorites, and enjoy the heavenly sweetness from the sugar glaze that makes them truly irresistible!
Ingredients Needed:
- 150 ml milk (or ⅔ cup)
- 50 g butter (or 3.5 tablespoons)
- Zest of 1 orange
- 1 clove
- 2 cardamom pods
- 400 g strong white bread flour (or 3¼ cups)
- 1 x 7 g packet easy-blend yeast (or 2¼ teaspoons)
- 125 g mixed dried fruit (or 1 cup)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 large egg
For the Egg Wash:
- 1 large egg (beaten with a little milk)
For the Cross on the Buns:
- 3 tablespoons plain flour
- ½ tablespoon caster sugar
For the Sugar Glaze:
- 1 tablespoon caster sugar
How To Make Hot Cross Buns Recipe?
- Infuse the Milk: Heat the milk, butter, orange zest, clove, and cardamom pods in a saucepan until the butter melts; then remove from heat and let it infuse.
- Prepare the Dough: In a bowl, combine the flour, yeast, dried fruit, and spices. Once the milk mixture is at blood temperature, remove the clove and cardamom; then beat in the egg. Pour the liquid into the dry ingredients.
- Knead the Dough: Knead the mixture by hand or with a dough hook until you have a silky, elastic dough. If it’s too dry, add a little warm milk or water. Shape the dough into a ball and place it in a buttered bowl covered with clingfilm; leave to prove overnight in the fridge.
- Shape the Buns: Preheat the oven to gas mark 7 (220ºC/200ºC fan/425ºF). Take the dough out of the fridge and let it come to room temperature. Punch down the dough, knead it until smooth, and divide it into 16 pieces; shape each piece into a round bun.
- Prove the Buns: Place the buns on a lined baking sheet, ensuring they’re snug but not touching. Score the tops with a knife to create a cross shape; cover with a tea towel and let them prove for about 45 minutes until they’ve risen.
- Bake the Buns: Brush the buns with the egg wash. Mix the plain flour, caster sugar, and 2 tablespoons of water into a thick paste. Use a teaspoon to drizzle the paste over the buns in the shape of a cross; bake for 15-20 minutes until golden brown.
- Glaze the Buns: Mix the caster sugar with 1 tablespoon of boiling water and brush it over the warm buns to give them a shiny finish.
Recipe Tips:
- Check Yeast Freshness: Make sure your yeast is fresh. Look at the date on the packet to ensure it’s not expired.
- Knead the Dough: Knead the dough well for at least 10 minutes until it feels smooth and stretchy. This helps the buns be soft.
- Give Enough Rise Time: Let the dough rise completely both times. This makes the buns light and fluffy, so don’t rush it!
- Make Buns Even Size: When cutting the dough, try to make all the buns the same size for even baking. A scale can help with this.
- Watch Baking Time: Keep an eye on the buns as they bake. They should turn golden brown. If they brown too fast, cover them with foil to stop burning.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover hot cross buns cool down to room temperature first. Then, put them in an airtight container and store them in the fridge. They will stay good for 1-2 days.
- Freeze: For freezing, wrap each bun in plastic wrap and put them in a freezer bag or container. They can be frozen for up to one month. To thaw, just leave the buns out for about 2 hours before eating.
- Reheat: Heat a non-stick pan over medium heat. Place the buns in the pan and cover with a lid. Heat for about 5 minutes, turning occasionally, until warmed through.
Nutrition Facts:
- Calories: 84 kcal
- Total Fat: 0.2 g
- Saturated Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 101 mg
- Potassium: 18g
- Total Carbohydrate: 18.6 g
- Dietary Fiber: 0.5 g
- Sugars: 15g
- Protein: 2.3 g
Try More Nigella Lawson Recipes:
Nigella Hot Cross Buns Recipe
Description
This easy recipe for Nigella’s Hot Cross Buns is perfect for a cozy breakfast or afternoon tea. With their warm, spiced aroma and soft, fluffy texture, these buns are deliciously customizable. Feel free to swap the dried fruit for your favorites, and enjoy the heavenly sweetness from the sugar glaze that makes them truly irresistible!
Ingredients
For the Egg Wash:
For the Cross on the Buns:
For the Sugar Glaze:
Instructions
- Infuse the Milk: Heat the milk, butter, orange zest, clove, and cardamom pods in a saucepan until the butter melts; then remove from heat and let it infuse.
- Prepare the Dough: In a bowl, combine the flour, yeast, dried fruit, and spices. Once the milk mixture is at blood temperature, remove the clove and cardamom; then beat in the egg. Pour the liquid into the dry ingredients.
- Knead the Dough: Knead the mixture by hand or with a dough hook until you have a silky, elastic dough. If it’s too dry, add a little warm milk or water. Shape the dough into a ball and place it in a buttered bowl covered with clingfilm; leave to prove overnight in the fridge.
- Shape the Buns: Preheat the oven to gas mark 7 (220ºC/200ºC fan/425ºF). Take the dough out of the fridge and let it come to room temperature. Punch down the dough, knead it until smooth, and divide it into 16 pieces; shape each piece into a round bun.
- Prove the Buns: Place the buns on a lined baking sheet, ensuring they’re snug but not touching. Score the tops with a knife to create a cross shape; cover with a tea towel and let them prove for about 45 minutes until they’ve risen.
- Bake the Buns: Brush the buns with the egg wash. Mix the plain flour, caster sugar, and 2 tablespoons of water into a thick paste. Use a teaspoon to drizzle the paste over the buns in the shape of a cross; bake for 15-20 minutes until golden brown.
- Glaze the Buns: Mix the caster sugar with 1 tablespoon of boiling water and brush it over the warm buns to give them a shiny finish.
Notes
- Check Yeast Freshness: Make sure your yeast is fresh. Look at the date on the packet to ensure it’s not expired.
- Knead the Dough: Knead the dough well for at least 10 minutes until it feels smooth and stretchy. This helps the buns be soft.
- Give Enough Rise Time: Let the dough rise completely both times. This makes the buns light and fluffy, so don’t rush it!
- Make Buns Even Size: When cutting the dough, try to make all the buns the same size for even baking. A scale can help with this.
- Watch Baking Time: Keep an eye on the buns as they bake. They should turn golden brown. If they brown too fast, cover them with foil to stop burning.