Hot Cross Buns Citrus Glaze (Printable Version)

Soft, spiced buns enriched with dried fruit and finished with a vibrant citrus glaze.

# Ingredient List:

→ Dough

01 - 4 cups bread flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground allspice
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1/2 cup whole milk, lukewarm
09 - 1/2 cup water, lukewarm
10 - 1/4 cup unsalted butter, melted
11 - 2 large eggs, room temperature
12 - 3/4 cup mixed dried fruit (currants, raisins, chopped candied orange peel)
13 - Zest of 1 orange
14 - Zest of 1 lemon

→ Cross Paste

15 - 1/3 cup all-purpose flour
16 - 3 to 4 tablespoons water

→ Citrus Glaze

17 - 1/2 cup powdered sugar
18 - 2 tablespoons freshly squeezed orange juice
19 - 1 tablespoon lemon juice

# Steps:

01 - In a large bowl, combine bread flour, sugar, yeast, cinnamon, allspice, nutmeg, and salt. Mix thoroughly.
02 - In a separate bowl, whisk together lukewarm milk, water, melted butter, and room temperature eggs until well combined.
03 - Pour wet ingredients into dry ingredients and mix until a soft dough forms.
04 - Add dried fruit, orange zest, and lemon zest to the dough. Knead by hand or with a stand mixer for 8 to 10 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
06 - Turn dough onto a lightly floured surface. Divide into 12 equal pieces and shape each into a ball. Place on a parchment-lined baking tray with slight spacing.
07 - Cover loosely and let rise for 30 minutes until puffy. Preheat oven to 375 degrees Fahrenheit.
08 - Mix cross paste ingredients (flour and water) to create a thick, pipeable consistency. Transfer to piping bag and pipe a cross over each bun.
09 - Bake for 20 to 25 minutes until golden brown and hollow-sounding when tapped.
10 - While buns bake, whisk together powdered sugar, orange juice, and lemon juice until smooth.
11 - Brush buns with citrus glaze immediately after baking. Transfer to wire rack and cool completely.

# Expert Advice:

01 -
  • They're soft enough to tear apart with your fingers, but sturdy enough that they don't fall apart in your hands.
  • The spice blend feels warm and intentional, not overdone—you taste each note separately.
  • Making them becomes this meditative rhythm of kneading, shaping, and waiting that somehow makes you feel less rushed.
02 -
  • The dough should feel slightly tacky but not wet—if it sticks aggressively to your hands, add flour one tablespoon at a time until it behaves.
  • Don't skip the second rise; those 30 minutes transform dense dough into pillowy buns that'll make you wonder why you ever bought them from a store.
03 -
  • Shape your buns the night before, cover them tightly, and let them rise in the fridge overnight—they'll bake faster in the morning and the flavors deepen beautifully.
  • If your cross paste is too thick to pipe, add water one teaspoon at a time until it flows smoothly through the piping bag.
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