Hot Cross Buns Citrus (Printer Version)

Soft, spiced buns with dried fruit and a tangy citrus glaze, ideal for spring celebrations.

# 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 (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

# How to Make It:

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 whole milk, lukewarm water, melted unsalted butter, and room temperature eggs until well combined.
03 - Pour wet ingredient mixture into dry ingredients. Mix until a soft dough forms, ensuring no dry flour remains in the bowl.
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 and cover with a damp cloth. Allow to rise in a warm location for approximately 1 hour until the dough has doubled in volume.
06 - Turn 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 buns.
07 - Cover buns loosely with a cloth and allow to rise for 30 minutes until visibly puffy. Preheat oven to 375 degrees Fahrenheit.
08 - Combine all-purpose flour and water to create a thick, pipeable paste. Transfer paste into a piping bag or small zip-top bag with corner cut off. Pipe a cross pattern over each bun.
09 - Bake for 20 to 25 minutes until buns achieve a golden brown exterior and produce a hollow sound when gently tapped on the bottom.
10 - While buns bake, whisk together powdered sugar, freshly squeezed orange juice, and lemon juice until smooth and pourable.
11 - Remove buns from oven and immediately brush with citrus glaze using a pastry brush. Transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The dough is forgiving enough for a beginner but rewarding enough to make you feel like a baker.
  • That citrus glaze hits differently than the traditional version—it's tangy, modern, and somehow still feels timeless.
  • One batch fills your home with the kind of smell that makes people appear from other rooms asking what you're doing.
02 -
  • The glaze must go on hot buns or it won't stick and sink in properly—this is the difference between glossy and matte.
  • Overworking the dough during shaping will make them dense, so handle them gently and trust that they know how to be round.
03 -
  • Invest in a kitchen scale for measuring flour and yeast—it removes the guesswork and guarantees consistency.
  • Keep your milk and eggs at room temperature before mixing; cold ingredients cool everything down and slow fermentation.
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