Hot Cross Buns Citrus Glaze (Print Version)

Soft spiced buns with dried fruit and a zesty citrus glaze, ideal for festive springtime 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:

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 wet ingredient mixture into the 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 the dough becomes smooth and elastic.
05 - Transfer dough to a greased bowl, cover with a damp cloth, and let rise in a warm place for approximately 1 hour until doubled in volume.
06 - Turn risen dough onto a lightly floured surface. Divide into 12 equal portions and shape each into a 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. Preheat oven to 375 degrees Fahrenheit.
08 - Mix all-purpose flour with 3 to 4 tablespoons of water to create a thick, pipeable paste. Transfer to a piping bag and pipe a cross pattern across the top of each bun.
09 - Bake for 20 to 25 minutes until golden brown in color and hollow-sounding when gently 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.
11 - Brush the warm baked buns generously with citrus glaze immediately after removal from oven. Transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The dough comes together faster than you'd expect, and watching it transform from shaggy to silky is genuinely satisfying.
  • That citrus glaze hits different when it's still warm—the buns drink it in like they've been waiting for it.
  • You'll have twelve reasons to slow down and actually enjoy something you made with your own hands.
02 -
  • Room-temperature eggs and warm milk aren't fancy requests—they actually affect how smoothly the dough comes together and how evenly it rises.
  • That second rise is shorter than the first because the shaped buns are already primed to expand; overproofing them means they'll spread into a flat, connected mass instead of individual buns.
  • The citrus glaze must go on while the buns are hot, or it'll sit on top like a shell instead of being absorbed into the crumb.
03 -
  • If your kitchen is cold, place the dough bowl inside a turned-off but preheated oven with the light on—the residual warmth creates a perfect rising environment without overheating.
  • Make the citrus glaze while the buns are baking so you can brush it on immediately; timing here is the difference between a glaze that soaks in and one that sits on the surface.
  • These freeze beautifully after baking; wrap cooled buns in foil and freeze for up to a month, then rewarm gently in a 300°F oven for five minutes before serving.
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