Spiced Hot Cross Buns

Easter is a time for family, fun, and, of course, plenty of delicious treats. Whether you're gathering for an Easter brunch, sharing chocolate eggs, or simply enjoying the long weekend, no Easter celebration is complete without Spiced Hot Cross Buns. These soft, lightly spiced buns are packed with warming flavours of cinnamon, cardamom, and citrus, making them the perfect companion to a cup of tea or coffee. Baked to golden perfection and finished with a sweet marmalade glaze, they bring a little extra magic to the Easter table. So why not make a batch, gather your loved ones, and enjoy this timeless Easter tradition?

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Spiced Hot Cross Buns

Ingredients:

300ml whole milk

1 tsp cinnamon

5 cardamom pods (husks removed and seeds ground in a pestle and mortar)

1 zest of orange

50g butter

1 egg

600g strong white bread flour

7g fast-acting yeast

75g sugar

1 tsp salt

75g mixed peel

75g sultanas

For the cross:

3 tbsp plain flour (mixed to a thick paste with 3 tbsp water)

For the glaze:

4 tbsp marmalade

Instructions:

In a saucepan, gently heat the milk along with the cinnamon, cardamom, and orange zest until it just begins to simmer. Remove from heat, add the butter, and stir until melted. Let the mixture cool until it’s lukewarm, then whisk in the egg.

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Make a well in the center and gradually add the milk mixture, stirring to bring everything together into a dough.

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Lightly grease a large bowl, place the dough inside, cover with cling film, and leave in a warm spot to rise for about an hour, or until doubled in size.

Once risen, add the mixed peel and sultanas, gently kneading them into the dough to ensure even distribution. Cover the dough again and allow it to rest for another hour.

Lightly dust a surface with flour, then divide the dough into 16 equal pieces. Roll each into a smooth ball and arrange them on lined baking trays, leaving space between each bun. Cover with cling film and let them rise for another hour.

Preheat the oven to 200°C. For the crosses, mix the flour and water into a thick paste, then pipe a cross over each bun. Bake for 20 minutes, or until the buns turn a rich golden brown.

While the buns are still warm, heat the marmalade in a small saucepan until it melts, then brush it over the tops to create a glossy finish.