The air was filled with the fragrant scent of cinnamon and currants as I strolled through the quaint countryside market, the vibrant colors of fresh produce and baked goods beckoning me closer. It was during one of these sun-soaked afternoons that I stumbled upon an old family recipe for hot cross buns, a traditional treat often associated with Easter but loved year-round. Inspired by the rustic charm of the village and the warmth of family gatherings, I decided to give this classic a gourmet twist by incorporating a hint of citrus zest and a touch of cardamom.

These hearty hot cross buns are soft, fragrant, and bursting with flavor, making them perfect for any occasion. Grab your apron, and let’s create something special together!

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 cup whole milk, warmed
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 cup mixed dried fruit (currants, raisins, and chopped apricots)
  • Zest of 1 orange
  • Zest of 1 lemon

For the Cross

  • 1/2 cup all-purpose flour
  • 1/3 cup water

For the Glaze

  • 1/4 cup apricot jam
  • 1 tablespoon water

Instructions

Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, and cardamom. Make a well in the center and add the warmed milk, melted butter, and eggs. Mix until a soft dough forms.

Knead: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. Incorporate the mixed dried fruit and citrus zests into the dough as you knead, ensuring even distribution.

First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Shape the Buns: Once risen, punch down the dough to release the air. Divide it into 12 equal pieces and shape each piece into a round bun. Place the buns on a parchment-lined baking sheet, ensuring they are close but not touching. Cover with a towel and let them rise again for about 30-40 minutes.

Prepare the Cross: While the buns are rising, preheat your oven to 375°F (190°C). In a small bowl, mix the flour for the cross with enough water to make a thick paste. Transfer the paste to a piping bag or a zip-top bag with the corner snipped off. Pipe a cross on top of each bun.

Bake: Bake the buns in the preheated oven for 20-25 minutes, or until golden brown and cooked through. They should sound hollow when tapped on the bottom.

Make the Glaze: While the buns are baking, combine the apricot jam and water in a small saucepan over low heat, stirring until melted and smooth.

Glaze and Serve: Once the buns are out of the oven, brush them immediately with the apricot glaze for a beautiful shine. Allow them to cool slightly on a wire rack before serving.

These hearty hot cross buns, with their aromatic spices and luscious citrus notes, remind me of the simple joys of life shared with family. Enjoy them warm, slathered with butter or alongside a cup of tea, and let the memories unfold with every bite.