Description
Delightful bite-sized Mini Hot Cross Buns, perfectly spiced with a glossy cross, ideal for tea service or brunch.
Ingredients
Scale
- 500 g bread flour
- 75 g caster sugar
- 7 g instant yeast
- 1 tsp fine sea salt
- 2 tsp mixed spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp allspice)
- Zest of 1 orange
- 75 g unsalted butter, room temperature
- 200 ml whole milk, warm
- 1 large egg, room temperature
- 100 g raisins or mixed peel
- 50 g apricot jam
- 1 tbsp water
- 75 g plain flour
- 75–90 ml water (for cross paste)
- 1 egg, beaten (optional, for egg wash)
Instructions
- Activate yeast: whisk warm milk, 1 tsp sugar, and instant yeast in a bowl. Wait 5–8 minutes until frothy.
- Mix dry: combine bread flour, remaining sugar, salt, mixed spice, and orange zest in a large bowl.
- Cut in butter: add cubed butter to dry mix and rub until mixture looks slightly pebbled.
- Add wet: pour the frothy milk and the egg into the flour. Mix until a shaggy dough forms, then add drained fruit.
- Knead: turn out onto a lightly floured surface and knead 8–10 minutes until smooth.
- First rise: shape into a ball, cover, and proof in a warm spot until doubled, about 60–75 minutes.
- Shape buns: deflate gently, divide into 24 pieces, and shape into rounds.
- Second rise: cover and proof 30–40 minutes. Preheat the oven to 200°C / 400°F.
- Cross paste: mix plain flour and water to a thick paste and pipe crosses on each bun.
- Bake: bake 12–15 minutes until deep golden brown.
- Glaze: warm apricot jam with water and brush over buns post-baking.
- Cool: transfer to a wire rack to set the glaze.
Notes
Serve warm for best taste. Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 200
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg