Hot Cross Buns. They’re more than just a traditional Easter treat-they’re one of those comfort foods that tie you back to home, to the smell of freshly baked bread rising from the oven, and to the kind of warmth that lingers long after the last crumb is gone. It’s funny how certain foods have this ability to stir up memories of family gatherings or quiet mornings spent savoring every bite. In my case, Hot Cross Buns have always been a symbol of those cozy moments, a little indulgence that makes any day feel special.
Over the years, I’ve tried many variations of this recipe, but there’s one version that stands out, and that’s Nigella Lawson’s Hot Cross Buns. Nigella has a way of making recipes feel approachable, almost like she’s whispering little secrets about how to get things just right. When I first stumbled upon her version of Hot Cross Buns, I was a little skeptical. Could they really taste as good as the ones we used to get from the bakery? But after the first batch was done, I knew I had found my go-to recipe.
What I love about Nigella’s recipe is how it doesn’t demand you to be a pro in the kitchen but still gives you a truly authentic result. The buns are soft, buttery, and perfectly spiced. And the cross? That little detail elevates them from just good to something extraordinary. There’s something magical about the scent of these buns baking-spices and sweetness filling the air-and when they come out of the oven, golden and warm, you know you’ve got a winner.
So, let’s dive into the magic of Nigella’s Hot Cross Buns, shall we? Trust me, once you’ve made them, you’ll never look back.
Nigella Lawson’s Hot Cross Buns Recipe
Nigella’s approach is simple yet precise. She takes the complexity out of making Hot Cross Buns while still ensuring the final result is nothing short of spectacular. The recipe is designed to help even novice bakers get those perfect buns-light, fluffy, and spiced just right, with a lovely glaze that makes them look almost too pretty to eat. But of course, we’re here to eat them, right?
The recipe strikes a delicate balance between rich, buttery dough and the perfect ratio of spices. The buns are dotted with currants or sultanas (depending on your preference), and then there’s that cross-whether you choose to pipe it on top or use a simple flour-water paste, it’s what makes these buns truly traditional. There’s a reason this recipe has become a favorite.
But Nigella doesn’t just stop at taste; she also adds little touches to make sure the buns come out with the perfect texture, ensuring they’re light but not too airy, moist but not soggy. And, as I’ve learned, it’s all in the technique-and a bit of patience, too.
Ingredient List
Before you get started, let’s take a look at what you’ll need. It’s likely you already have most of these ingredients in your kitchen, but the key here is quality. Fresh yeast, for example, makes all the difference in getting that perfect rise.
For The Buns
- 500g strong white bread flour
- 75g caster sugar
- 2 teaspoons ground mixed spice (or cinnamon, if that’s more your thing)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 10g instant yeast (or 15g fresh yeast)
- 40g butter, softened
- 300ml full-fat milk
- 2 eggs (one for the dough, one for glazing)
- 250g mixed dried fruit (currants, sultanas, raisins)
- Zest of 1 orange (adds a bit of zing)
- 1 tablespoon vegetable oil (for greasing)
For The Cross
- 75g plain flour
- Water (for binding)
For The Glaze
- 75g apricot jam (or marmalade if you prefer a more intense flavor)
How To Make Nigella Lawson’s Hot Cross Buns?
Now, let’s roll up our sleeves and get to work. The great thing about this recipe is that it’s less intimidating than it sounds. It’s all about breaking it down into manageable steps, and trust me, it’s well worth the effort.
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Prepare The Dough
Start by sifting the flour, sugar, spices, and salt into a large bowl. Then, add the yeast (don’t let it touch the salt directly, as that can affect its rise). You’ll get a lovely, aromatic mix to work with. Create a little well in the center of the dry ingredients and crack in the egg. Gently warm the milk until it’s lukewarm (not too hot!), then pour it into the well along with the melted butter.
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Kneading
Stir it all together, then tip the dough out onto a floured surface and knead. I’ll admit, kneading dough can feel a little awkward at first, but after a few minutes, you’ll start to feel the dough come together. You’re aiming for a smooth, elastic texture, which should take about 10 minutes. The dough should bounce back when you poke it.
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First Rise
Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave it to rise in a warm place for about an hour, or until it has doubled in size. If you’re like me, you’ll try to peek every 15 minutes or so, watching the dough slowly puff up. It’s mesmerizing!
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Shaping The Buns
Once your dough has risen, punch it down to release the air. Then, divide the dough into 12 even pieces. Roll each piece into a ball and arrange them in a buttered baking tray. Make sure the buns are close together, almost touching, so that they rise up together rather than outwards. Cover the tray with the damp tea towel again and let them rise for another hour.
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Make The Cross
While the dough rises, make the cross paste by mixing the plain flour with enough water to form a thick paste. Transfer this paste to a piping bag (or a plastic sandwich bag with the tip snipped off), and when the buns have risen, pipe the cross over each one. Don’t worry if it’s not perfect; the rustic nature of it is part of the charm.
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Bake
Preheat your oven to 220°C (200°C fan) or 425°F. Bake the buns for about 20-25 minutes, or until they’re golden brown on top. The smell as they bake will make your mouth water-I swear, it’s one of the best parts of this whole process.
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Glaze
While the buns are baking, make the glaze by gently heating the apricot jam until it’s runny. Once the buns are out of the oven, brush them with the glaze while they’re still hot. This gives them that glossy finish that makes them look almost too good to eat.
Things I Learned
As I’ve made these buns a few times, I’ve picked up a few lessons that might help you along the way:
- Patience is key: The rising times are crucial to getting that soft, airy texture. Don’t rush through them. Let the dough rise properly each time-it’s like letting the flavors develop.
- Use fresh yeast: Fresh yeast really makes a difference. It can be tempting to use instant or active dry yeast if that’s what you have on hand, but the freshness gives the buns a lighter texture and better flavor.
- Don’t skimp on the glaze: The apricot glaze adds a lovely sweetness that complements the spices perfectly. Don’t skip this step-it’s part of what makes these buns stand out from the rest.
- Tweak to taste: Some people like to add a little more spice or mix up the dried fruits. I’ve even tried adding chopped candied ginger for an extra kick. Feel free to adjust the recipe to your own preferences!