Hot Cross Buns Citrus Glaze (Print)

Soft, spiced buns filled with dried fruit and finished with a bright citrus glaze.

# 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 fresh 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 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 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 smooth and elastic.
05 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for approximately 1 hour until doubled in size.
06 - Turn dough onto a lightly floured surface. Divide into 12 equal pieces and shape each into a ball. Place on a parchment-lined baking tray, spacing them slightly apart.
07 - Cover buns loosely and let rise for 30 minutes until puffy. Preheat oven to 375°F.
08 - Mix all-purpose flour and water to create a thick, pipeable paste. Transfer to a piping bag and pipe a cross over each bun.
09 - Bake for 20 to 25 minutes until golden brown and hollow-sounding when tapped on the bottom.
10 - While buns bake, whisk together powdered sugar, freshly squeezed orange juice, and fresh lemon juice until smooth.
11 - Immediately after removing buns from oven, brush generously with citrus glaze. Transfer to a wire rack to cool.

# Expert Advice:

01 -
  • The dough is forgiving enough for a first attempt but produces that tender, almost pillowy texture that makes store-bought versions feel like an afterthought.
  • That citrus glaze is tart enough to cut through the sweetness, creating a perfect balance that keeps you reaching for another.
  • Making these at home means you control the spice level—crank it up if you like warmth, or dial it back for something gentler.
02 -
  • Don't skip the fresh citrus juice in the glaze; bottled juice tastes flat and acidic in comparison, and it's that brightness that makes the whole thing sing.
  • If your dough isn't rising as expected, the temperature of your kitchen matters more than you'd think—a cold kitchen can stretch your rising time to 90 minutes or more, so patience is part of the process.
03 -
  • If you don't have a warm spot for rising, turn your oven on to 200°F for a minute, then turn it off and place your covered dough inside—that gentle warmth speeds things up without any risk.
  • A tiny pinch of cardamom added to the dry ingredients creates a subtle complexity that makes people pause and ask what that flavor is hiding in there.
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