Hot Cross Buns Citrus Glaze (Printable)

Soft, spiced buns with dried fruit and a bright citrus glaze, ideal for seasonal gatherings.

# 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 Steps:

01 - In a large mixing 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 milk, lukewarm water, melted butter, and room temperature eggs until well combined.
03 - Pour wet ingredients into dry ingredients and stir until a soft dough begins to form.
04 - Add mixed dried fruit, orange zest, and lemon zest to the dough and knead by hand or with a stand mixer for 8 to 10 minutes until smooth and elastic.
05 - Transfer dough to a greased bowl, cover loosely, and let rise in a warm place for approximately 1 hour until doubled in size.
06 - Turn dough out onto a lightly floured surface, divide into 12 equal pieces, and shape each piece into a smooth ball. Arrange on a parchment-lined baking tray with slight spacing between each bun.
07 - Cover buns loosely and let rise for 30 minutes until puffy. Preheat oven to 375 degrees Fahrenheit.
08 - Combine all-purpose flour and water to form a thick, pipeable paste. Transfer to a piping bag and pipe a cross pattern 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 lemon juice until smooth.
11 - Brush warm buns with citrus glaze immediately after removing from oven. Transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The dough comes together like butter, soft enough to hug but sturdy enough to hold all those jewel-like dried fruits without falling apart.
  • That citrus glaze is the secret weapon—it transforms simple buns into something that tastes like spring tastes, if that makes sense.
  • They're showstoppers that look like you spent hours in a professional kitchen, when really you just needed patience and a warm corner.
02 -
  • If your dough feels too wet after mixing, resist the urge to add more flour immediately; sometimes it needs a minute to come together, and forcing it makes tough buns.
  • The glaze should be applied while the buns are still warm—cold buns won't absorb it, and you'll miss out on that melded flavor that makes people think you're a baking wizard.
03 -
  • Save a little milk mixture before you add it to the dry ingredients; you can use it to brush the buns before baking for an extra glossy finish.
  • If your dried fruit is very hard, plump it up in warm water for 5 minutes before adding it to the dough so every bite is tender and flavorful.
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