Hot Cross Buns Citrus Glaze (Print Version)

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

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant yeast
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground allspice
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp 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 tbsp water

→ Citrus Glaze

17 - 1/2 cup powdered sugar
18 - 2 tbsp freshly squeezed orange juice
19 - 1 tbsp lemon juice

# Steps to Follow:

01 - In a large bowl, whisk together bread flour, granulated sugar, instant yeast, ground cinnamon, ground allspice, ground nutmeg, and salt.
02 - In a separate bowl, whisk together lukewarm whole milk, lukewarm water, melted unsalted butter, and room temperature eggs until well combined.
03 - Pour the wet ingredient mixture into the dry ingredients and stir 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 all ingredients are evenly distributed.
05 - Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for approximately 1 hour, or until the dough has doubled in size.
06 - Turn the risen dough out onto a lightly floured work 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 the buns loosely with a cloth and let rise for 30 minutes until visibly puffy. Meanwhile, preheat the oven to 375°F.
08 - Mix all-purpose flour and water together to create a thick, pipeable paste. Transfer the paste to a piping bag or small zip-top bag with a corner snipped. Pipe a cross pattern over the top of each bun.
09 - Bake for 20 to 25 minutes, or until the buns are golden brown and sound hollow when gently tapped on the bottom.
10 - While the buns bake, combine powdered sugar, freshly squeezed orange juice, and lemon juice in a small bowl, stirring until smooth.
11 - Remove the buns from the oven and immediately brush the warm buns with the citrus glaze using a pastry brush. Transfer to a wire rack to cool completely.

# Additional Tips::

01 -
  • The dough stays soft and tender because of the combination of milk, butter, and eggs working together—no dense or dry results.
  • That citrus glaze is bright enough to balance the warming spices, making each bite feel both comforting and refreshing.
  • You can make a full batch in one afternoon, and the buns actually taste even better the next day when flavors have settled.
02 -
  • If your glaze is too thick, it'll sit on top like shellac instead of sinking in slightly—add juice one drop at a time until it reaches that glossy but pourable consistency.
  • Room temperature ingredients matter more than you'd think because they emulsify better and create a smoother dough with better rise.
  • Don't skip the second rise even if the buns look puffy after shaping—that final 30 minutes is when they develop their signature tender texture.
03 -
  • If your kitchen is cold, turn your oven on to 200°F for 2 minutes, then turn it off and put your dough inside to rise—it creates a perfectly warm environment without any risk of overheating.
  • Make the cross paste just before you need it because if it sits too long, the flour absorbs the water and becomes grainy instead of smooth.
  • These buns stay fresh for 3 days in an airtight container at room temperature and actually improve slightly as the flavors settle, making them perfect for meal prep.
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