Delia Smith Hot Cross Buns

Hot Cross Buns aren’t just an Easter tradition; they’re a test of patience, timing, and touch. Getting the rise just right — tender but structured — is key, and Delia Smith’s Hot Cross Buns are a lesson in classic British baking precision. Her recipe, with its fragrant spices and tender crumb, proves that a humble bun can still feel celebratory when made properly.

Here’s why baking these buns Delia’s way is worth mastering.

Why This Works So Well

The secret behind these buns is the balance between gentle kneading and generous proofing. Enough kneading builds the gluten for that essential stretch, while two good rises give the dough enough lift without turning heavy. Fresh orange zest brightens the dense spices, making each bite lively instead of cloying. A soft, glossy glaze of apricot jam seals in moisture and gives a bakery-finish shine.

Key Ingredients for Success

• Instant Yeast: Ensures an even, reliable rise without needing a sponge or starter first. Fresh yeast or old yeast will sabotage the lift — always check your yeast date.
• Bread Flour: With higher protein than plain flour, it strengthens the dough to trap air properly during the rise.
• Mixed Spice and Cinnamon: Warming spices dominate the flavour. Pre-ground is fine, but fresher spice makes a marked difference.
• Sultanas: Plumper and sweeter than raisins. Soaking briefly in warm water or orange juice before adding ensures they stay juicy rather than drawing moisture from the dough.
• Orange Zest: Adds crucial sharpness. Without it, the spice blend risks tasting muddy.
• Apricot Jam: Not optional — the glaze isn’t just pretty; it locks in softness after baking.

Smart Tweaks That Actually Work

• Different Fruit: Currants can replace sultanas. Chopped dried apricots work beautifully too, but keep total volume the same.
• Alternative Spices: If mixed spice isn’t available, blend cinnamon, nutmeg, and allspice yourself.
• No Apricot Jam? Use warmed honey for a different but still glossy glaze.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Dense Buns	Under-kneading or rushed proofing	Knead until smooth, proof fully each time.
Dry Texture	Over-baking	Bake until deep golden, not dry brown.
Flat Buns	Yeast too old or dough over-proofed	Use fresh yeast and watch the second rise.
Splitting Crosses	Cross paste too thick or too dry	Adjust with drops of water for smooth piping.

Step-by-Step Method (With Expert Tips)

1. Mix Dry Ingredients: Combine flour, yeast, sugar, salt, spices in a large bowl.
   • Pro Tip: Keep salt and yeast on opposite sides initially to protect yeast strength.
2. Add Wet Ingredients: Stir in warm milk, melted butter, egg, zest, and sultanas. Mix to a shaggy dough.
3. Knead: Knead on a lightly floured surface for about 10 minutes until the dough feels elastic and slightly tacky.
   • Pro Tip: If it tears easily, it needs more kneading.
4. First Proof: Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (30 mins–1.5 hrs depending on warmth).
5. Shape: Knock back gently, divide into 12 even pieces. Roll into smooth balls.
6. Second Proof: Arrange balls on a lined tray with a small gap between each. Cover with oiled cling film and proof 30–45 minutes until puffy.
7. Pipe Crosses: Mix flour and water to a thick paste, pipe carefully across each bun.
8. Bake: 22 minutes at 180°C (350°F) until deeply golden.
   • Pro Tip: Tap the underside; it should sound hollow.
9. Glaze: While warm, brush with warm apricot jam diluted with water.

How to Store It Right

• Fridge: Keep in an airtight container up to 3 days. Gently warm before eating.
• Freezer: Wrap individually and freeze for up to 3 months.
• Reheating: 5–7 mins in a 180°C oven, or microwave for 20–30 seconds.

Serving Tip: Best with salted butter and a cup of strong black tea. Also excellent split, toasted, and topped with a little sharp marmalade.

A Bite of Culinary History

Hot Cross Buns date back to 14th-century England, where monks in St. Albans marked spiced bread with a cross to commemorate Good Friday. They eventually spread across Britain, becoming a symbol of Easter celebration and spring renewal.

Try More Recipes:

• Delia Smith Lamb Shanks
• Delia Smith Chicken Basque
• Delia Smith Gammon In Cider
• Delia Smith Roast Chicken