Hot Cross Buns Citrus Glaze (Print Version)

Soft, spiced buns studded with dried fruit and topped with a bright citrus glaze for spring treats.

# What You'll 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 including currants, raisins, and 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, whisk together bread flour, granulated sugar, instant yeast, ground cinnamon, ground allspice, ground nutmeg, and salt until evenly distributed.
02 - In a separate bowl, whisk together lukewarm milk, water, melted butter, and room temperature eggs until fully incorporated.
03 - Pour the wet ingredient mixture into the dry ingredients and stir until a soft dough begins to form.
04 - Add the 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 the dough becomes smooth and elastic.
05 - Transfer the dough to a greased bowl and cover with a damp cloth. Let rise in a warm place until the dough has doubled in size, approximately 1 hour.
06 - Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and shape each piece into a ball. Arrange the buns on a parchment-lined baking tray with slight spacing between each bun.
07 - Cover the buns loosely with a cloth and let rise for 30 minutes until puffy. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
08 - Mix all-purpose flour with 3 to 4 tablespoons of water to create a thick, pipeable paste. Transfer the mixture to a piping bag and carefully pipe a cross pattern over the top of each bun.
09 - Bake for 20 to 25 minutes, or until the buns achieve a golden brown exterior and sound hollow when tapped on the bottom.
10 - While the buns are baking, mix powdered sugar with freshly squeezed orange juice and lemon juice to create a smooth glaze.
11 - Remove buns from the oven and immediately brush the warm buns with the citrus glaze using a pastry brush. Transfer to a wire rack to cool completely.

# Top Tips:

01 -
  • They taste bakery-quality but feel achievable in your own kitchen, with that satisfying moment when the cross paste holds its shape on top.
  • The citrus glaze is bright and unexpected—it cuts through the spice in a way that makes these buns feel special rather than heavy.
  • One batch yields twelve buns, so you can share them warm or wrap them up as gifts, which somehow makes people love you a little more.
02 -
  • Yeast needs warmth to work its magic, but excessive heat kills it; if your milk or water is too hot, let it cool slightly before combining with other ingredients.
  • The second rise is shorter than the first because the dough is already active and won't need as long to reach that perfect pillowy stage—overproofing leads to buns that spread instead of rising.
  • Fresh citrus juice in the glaze transforms it from sweet to bright; bottled juice tastes surprisingly dull by comparison and misses the whole point.
03 -
  • Test your yeast before using it by dissolving a pinch in warm water with a tiny bit of sugar; if it doesn't foam within five minutes, it's dead and won't work.
  • Knead the dough until it's genuinely smooth and elastic, which takes longer than you think—this effort pays off in texture and rise.
  • Don't skip the room-temperature eggs and milk; cold ingredients slow fermentation and your buns won't rise as reliably.
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