Hot Cross Buns Citrus Glaze (Printable version)

Soft, spiced buns studded with dried fruit and topped with a zesty citrus glaze.

# Needed ingredients:

→ 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 fresh 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 whole milk, lukewarm water, melted unsalted butter, and room temperature eggs until well combined.
03 - Pour wet ingredients into dry ingredients and mix until a soft dough begins to form.
04 - Add mixed dried fruit, orange zest, and lemon zest to the dough. Knead by hand or using a stand mixer for 8 to 10 minutes until the dough becomes smooth and elastic.
05 - Transfer dough to a greased bowl, cover with a damp cloth, and allow to rise in a warm location for approximately 1 hour until doubled in volume.
06 - Turn dough onto a lightly floured surface and divide into 12 equal portions. Shape each portion into a smooth ball and arrange on a parchment-lined baking tray with slight spacing between each bun.
07 - Cover buns loosely and let rise for 30 minutes until puffy. Meanwhile, preheat oven to 375 degrees Fahrenheit.
08 - Mix all-purpose flour with 3 to 4 tablespoons water to achieve a thick, pipeable consistency. Transfer to a piping bag or small zip-top bag and pipe a cross pattern over each bun.
09 - Bake for 20 to 25 minutes until golden brown in color and hollow-sounding when tapped on the bottom.
10 - While buns are baking, whisk together powdered sugar, freshly squeezed orange juice, and fresh lemon juice until smooth.
11 - Immediately after removing buns from the oven, brush with citrus glaze using a pastry brush. Transfer to a wire rack to cool completely.

# Expert advice:

01 -
  • The dough is forgiving enough that even a second attempt turns out beautiful—soft, pillowy, and nothing like the dense brick I made the first time.
  • That citrus glaze is the secret weapon; it transforms warm buns into something that tastes like spring tastes, if that makes sense.
  • They're vegetarian, impressive enough for company, and somehow taste even better the next day.
02 -
  • The second rise is shorter than the first because the buns need to stay somewhat compact; if you let them over-proof, they'll spread and merge together instead of staying distinct.
  • Glazing while the buns are still warm is the difference between a beautiful finish and one that sits on top like paint—the warmth helps it bond and dry evenly.
03 -
  • If your kitchen is cool, place the rising bowl on top of the warm oven or in a turned-off oven with the light on—consistent warmth is more important than perfect temperature.
  • Save a little dough before adding the fruit, shape it into a small bun, and bake it alongside the others as a test; it tells you exactly when the batch will be done.
Go back