Ingredients:

  • 1 cup (240ml) mixed dried fruit (raisins, currants, sultanas), roughly chopped
  • 1/2 cup (120ml) orange juice, fresh or good-quality store-bought
  • Zest of 1 orange
  • 1 cup (240ml) whole milk, lukewarm (around 105-115°F or 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast (1 packet)
  • 1/4 cup (50g) granulated sugar, plus a pinch for proofing the yeast
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g or 1 stick) unsalted butter, softened
  • 2 large eggs, lightly beaten
  • 1/2 cup (60g) all-purpose flour (for crosses)
  • 1/4 cup (60ml) water (for crosses)
  • 1/4 cup (60ml) apricot jam
  • 1 tablespoon water (for glaze)

Instructions:

  1. Combine dried fruit, orange juice, and orange zest in a bowl. Let it soak for at least 30 minutes, or up to overnight, stirring occasionally.
  2. In a large mixing bowl, combine lukewarm milk, a pinch of sugar, and yeast. Let it stand for 5-10 minutes until foamy.
  3. Add the remaining sugar, flour, salt, cinnamon, allspice, and nutmeg to the yeast mixture. Mix to combine.
  4. Add the softened butter and beaten eggs. Mix until a shaggy dough forms.
  5. Knead the dough for 8-10 minutes (by hand or with a dough hook in a stand mixer) until smooth and elastic. The dough should be slightly tacky but not sticky.
  6. Drain any excess liquid from the soaked fruit and gently knead the fruit into the dough until evenly distributed.
  7. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp tea towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  8. Gently deflate the dough and divide it into 12 equal portions. Roll each portion into a smooth ball.
  9. Place the buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely and let rise for another 45-60 minutes, or until puffy.
  10. While the buns are proofing, make the paste for the crosses. In a bowl, combine flour and water to form a smooth paste.
  11. Transfer the cross paste to a pastry bag or zip-top bag and pipe a cross on top of each bun.
  12. Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
  13. While the buns are baking, prepare the glaze by heating apricot jam and water in a small saucepan over low heat until melted and smooth.
  14. Brush the warm glaze over the hot cross buns immediately after removing them from the oven.
  15. Let the hot cross buns cool slightly on a wire rack before serving.