Hot Cross Buns Citrus Glaze (Print Version)

Soft, spiced buns filled with dried fruit and topped with a zesty citrus glaze, perfect for festive occasions.

# What You 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 milk, lukewarm water, melted butter, and room temperature eggs until fully combined.
03 - Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
04 - Add the mixed dried fruit, orange zest, and lemon zest to the dough. Mix thoroughly to distribute evenly.
05 - Knead by hand or with a stand mixer for 8 to 10 minutes until the dough becomes smooth and elastic.
06 - Transfer the dough to a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, approximately 1 hour.
07 - Turn the risen dough onto a lightly floured surface. Divide into 12 equal pieces and shape each into a tight ball. Place on a parchment-lined baking tray, spacing them 2 inches apart.
08 - Cover the buns loosely with plastic wrap and let rise for 30 minutes until noticeably puffy. Meanwhile, preheat oven to 375°F.
09 - Mix all-purpose flour and water to create a thick, pipeable paste. Transfer to a piping bag and pipe a cross pattern over the top of each bun.
10 - Bake for 20 to 25 minutes until the buns are golden brown and sound hollow when tapped on the bottom.
11 - While the buns bake, whisk together powdered sugar, freshly squeezed orange juice, and lemon juice until smooth.
12 - Remove buns from the oven and immediately brush the citrus glaze over the warm buns. Transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The dough comes together without fuss, and your kitchen will smell like cinnamon and hope within minutes of mixing.
  • You can make these the day before and refresh them gently—no stress about timing for a spring brunch.
  • The citrus glaze is bright enough to cut through the richness, making each bite feel both indulgent and refreshing.
02 -
  • Your milk and water must be lukewarm, not hot—I learned this the hard way when I killed my yeast with water that was too warm and ended up with dense, flat buns that looked like hockey pucks.
  • Don't skip soaking the dried fruit; even five minutes in warm water makes them absorb moisture and stay tender rather than turning chewy and tough as the buns cool.
03 -
  • Save the zest from your citrus before squeezing the juice for the glaze—microplane zest is impossible to recover once you've juiced the fruit, and fresh zest makes an enormous flavor difference.
  • If you forget to let milk and water come to room temperature, simply measure them out and let them sit while you gather other ingredients; those few minutes make all the difference in yeast activation.
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