Hot Cross Buns Citrus Glaze (Printable)

Soft spiced buns with dried fruit and citrus glaze, perfect for spring gatherings.

# What You Need:

→ 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

# How To Make It:

01 - In a large mixing bowl, combine bread flour, granulated sugar, instant yeast, ground cinnamon, ground allspice, ground nutmeg, and salt. Whisk together thoroughly.
02 - In a separate bowl, whisk together lukewarm milk, lukewarm 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 mixed 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 with a damp cloth, and let rise in a warm place until doubled in size, approximately 1 hour.
06 - Turn dough onto a lightly floured surface and divide into 12 equal pieces. Shape each piece into a ball and place on a parchment-lined baking tray with slight spacing between buns.
07 - Cover buns loosely and let rise for 30 minutes until puffy. Meanwhile, preheat oven to 375 degrees Fahrenheit.
08 - Mix all-purpose flour and water to create a thick, pipeable paste. Transfer to a piping bag and pipe a cross over the top of each bun.
09 - Bake for 20 to 25 minutes until golden brown and hollow-sounding when tapped on the bottom.
10 - While buns bake, whisk together powdered sugar, freshly squeezed orange juice, and lemon juice until smooth.
11 - Brush warm buns with citrus glaze immediately after removal from oven. Transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • Soft, tender crumb that practically dissolves on your tongue, studded with jewel-like dried fruit.
  • The citrus glaze adds a brightness that cuts through the spices in the most unexpected, delightful way.
  • Once you nail the technique, you'll find yourself making these year-round, not just at Easter.
02 -
  • The dough will feel sticky at first, but resist the urge to add flour—trust the process and knead through it, because that stickiness becomes silkiness.
  • Don't let the buns over-rise on the second proof or they'll puff up too much and collapse when they bake, leaving you with sad, flat buns.
  • The cross paste needs to be thick enough to hold its shape but thin enough to pipe—too thick and you'll be fighting the bag, too thin and it'll run all over the bun.
03 -
  • If your kitchen is cold, place the bowl on top of your oven (turned off) or in a slightly warm oven to encourage rising without overheating the dough.
  • The glaze is best applied while the buns are still warm so it soaks in slightly and sets with a subtle shine, rather than hardening like glass.
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