Hot Cross Buns Citrus Glaze (Printer View)

Soft, spiced buns with dried fruit and a zesty citrus glaze, perfect for seasonal celebrations.

# 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, 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

# Method:

01 - In a large 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 fully combined.
03 - Pour the wet ingredient mixture into the bowl with dry ingredients. 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 with a stand mixer for 8 to 10 minutes until the dough is smooth, elastic, and uniform.
05 - Transfer dough to 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 volume.
06 - Turn the risen dough onto a lightly floured surface. Divide into 12 equal pieces and shape each portion into a smooth ball. Arrange on a parchment-lined baking tray with slight spacing between each bun.
07 - Cover buns loosely and allow to rise for 30 minutes until noticeably 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 consistency. Transfer to a piping bag and pipe a cross pattern over the top of each bun.
09 - Bake for 20 to 25 minutes until the buns are golden brown and produce a hollow sound when tapped on the bottom.
10 - While buns bake, combine powdered sugar, freshly squeezed orange juice, and lemon juice in a small bowl, stirring until smooth and well incorporated.
11 - Immediately after removing buns from the oven, brush each one generously with the citrus glaze. Transfer to a wire cooling rack and cool completely.

# Expert Advice:

01 -
  • The dough comes together soft and forgiving, making these feel less intimidating than other yeasted breads—even if baking wasn't your strong suit.
  • That citrus glaze brushed on warm buns creates this glossy, jewel-like finish that looks like you've been baking for years.
  • The spices are bold enough to taste homemade, but the dried fruit keeps things bright and not heavy.
02 -
  • Room temperature eggs and lukewarm liquid are non-negotiable—cold eggs will seize the warm butter into little flecks, and hot liquid will cook the eggs before they even get mixed in.
  • Don't skip the second rise, even if you're impatient; those extra 30 minutes make the difference between dense buns and ones with actual airiness.
03 -
  • If your kitchen is cold, place the rising bowl in a turned-off oven with just the light on, or wrap it near a sunny window; yeast moves at a frustrating pace in chilly conditions.
  • The difference between good and great glaze is using fresh citrus juice—the bottled stuff tastes flat and slightly bitter compared to juice you just squeezed.
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