Hot Cross Buns Citrus Glaze (Printable)

Spiced sweet buns with mixed dried fruit and a fresh citrus glaze, perfect for festive gatherings.

# Components:

→ 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, 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

# Directions:

01 - In a large mixing bowl, combine bread flour, granulated sugar, instant yeast, ground cinnamon, ground allspice, ground nutmeg, and salt. Mix thoroughly to distribute yeast and spices evenly.
02 - In a separate bowl, whisk together lukewarm milk, lukewarm water, melted butter, and room temperature eggs until well blended.
03 - Pour the wet ingredient mixture into the dry ingredients. Mix until a soft dough forms, ensuring all flour is incorporated.
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, elastic, and fully incorporates all ingredients.
05 - Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for approximately 1 hour until the dough has doubled in size.
06 - Turn the risen dough onto a lightly floured surface. Divide into 12 equal pieces and shape each into a smooth ball. Arrange on a parchment-lined baking tray with slight spacing between each bun.
07 - Cover the shaped buns loosely and let rise for 30 minutes until puffy. Meanwhile, preheat the oven to 375°F.
08 - Mix the cross paste ingredients (all-purpose flour and water) to achieve a thick, pipeable consistency. Transfer to a piping bag or small zip-top bag with a corner cut. Pipe a cross pattern over each bun.
09 - Bake the buns for 20 to 25 minutes until golden brown. Buns should sound hollow when tapped on the bottom.
10 - While the buns bake, combine powdered sugar, freshly squeezed orange juice, and lemon juice in a small bowl. Stir until smooth.
11 - Brush the warm baked buns with citrus glaze immediately upon removal from the oven using a pastry brush. Transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're soft enough that even someone who claims they can't bake will create something genuinely impressive.
  • The combination of warming spices with citrus glaze feels fancy, but honestly tastes like a warm hug from someone who knows you well.
  • One batch makes twelve buns, which means you'll have them all week and actually finish them before they go stale.
02 -
  • Cold ingredients at any stage will extend your rising time or create an uneven, dense crumb—always bring milk, eggs, and water to room temperature before starting.
  • The cross paste needs to be thick enough to hold its shape on top of the bun but thin enough to pipe; if it's too stiff, add water a few drops at a time, and if it's too thin, add more flour.
  • Brush the glaze onto the buns immediately after they come out of the oven while they're still hot—this helps it set beautifully and soak in just slightly.
03 -
  • If your kitchen is cold, turn on your oven light and crack the door slightly for a gentle, consistent warmth that helps the dough rise evenly.
  • Don't skip the stand mixer if you have one—kneading by hand works perfectly well, but a mixer ensures the fruit gets distributed more evenly and your hands stay cleaner.
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