These Hot Cross Buns are soft, spiced dough filled with currants and finished with a sweet glaze, perfect for Easter or any time of year.

Scale

1 cup whole milk

warmed to 110°F

2 1/4 teaspoons instant yeast (1 packet)

1/4 cup granulated sugar

divided

4 cups all-purpose flour

plus more for kneading

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 teaspoon salt

1/3 cup unsalted butter

softened

2 large eggs

room temperature

1 teaspoon vanilla extract

Zest of 1 orange (about 1 tablespoon)

3/4 cup dried currants or raisins

1/4 cup mixed candied citrus peel (optional)

1/2 cup all-purpose flour for crosses

6–7 tablespoons water for crosses

3 tablespoons apricot jam for glaze

1 tablespoon water for glaze

In a large bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let it sit for 5-10 minutes until foamy.
Add remaining sugar, 4 cups flour, cinnamon, nutmeg, allspice, cloves, and salt. Mix until combined.
Stir in softened butter, eggs, vanilla extract, and orange zest until a dough forms.
Knead the dough on a floured surface for about 6-8 minutes until smooth. Incorporate currants and optional candied peel.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Preheat the oven to 375°F (190°C). Punch down the dough and shape it into 12 equal buns. Place on a greased baking sheet.
In a small bowl, mix flour and enough water to make a paste for crosses. Pipe crosses on the buns.
Bake for 25-30 minutes until golden brown. Cool slightly.
For the glaze, heat apricot jam and water until combined. Brush over warm buns.

These buns are best enjoyed fresh, but can be stored in an airtight container for a few days.

Keywords: Hot Cross Buns, Easter Buns, Bread, Dessert, Baking