Hot Cross Buns Citrus Glaze (Printable)

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

# What You’ll Use:

→ 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:

01 - In a large mixing bowl, combine bread flour, granulated sugar, instant yeast, ground cinnamon, ground allspice, ground nutmeg, and salt. Whisk together 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 the wet ingredient mixture into the bowl with dry ingredients. Mix with a wooden spoon or the paddle attachment of a stand mixer 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 the dough becomes smooth and elastic.
05 - Transfer the dough to a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm location for approximately 1 hour until the dough has doubled in size.
06 - Turn the risen dough onto a lightly floured surface. Divide into 12 equal pieces and shape each piece into a smooth ball. Place the buns on a parchment-lined baking tray, spacing them slightly apart to allow room for expansion.
07 - Cover the buns loosely with plastic wrap and let rise for 30 minutes until they appear puffy. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
08 - Mix all-purpose flour with 3 to 4 tablespoons of water to create a thick, pipeable paste. Transfer the mixture to a piping bag or small zip-top bag with a small opening cut from one corner. Pipe a cross pattern over the top of each bun.
09 - Bake the buns for 20 to 25 minutes until they are golden brown and produce a hollow sound when tapped on the bottom with a finger.
10 - While the buns are baking, mix powdered sugar with freshly squeezed orange juice and lemon juice in a small bowl until you achieve a smooth, pourable consistency.
11 - Immediately after removing the buns from the oven, brush the warm buns generously with the citrus glaze using a pastry brush. Transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The dough is forgiving enough that even if your timing isn't perfect, these still turn out pillowy and soft.
  • That citrus glaze is the secret weapon—it transforms simple buns into something that tastes like springtime.
  • You can make the dough ahead and freeze it, which means fresh buns without the stress.
02 -
  • Lukewarm liquid is everything—too hot kills the yeast, too cold and your rise will stall indefinitely, so invest in a thermometer or test with your inner wrist like you're checking a baby's bathwater.
  • Don't skip the second rise even if you're impatient; those 30 minutes are when the buns develop their signature pillowy texture and the flavors have time to meld.
03 -
  • If your kitchen is cold, place the bowl on top of your refrigerator or in a turned-off oven with the light on—consistency in warmth means predictable rise times.
  • The glaze transforms these from good to unforgettable, so don't skip it or substitute with a basic sugar glaze; the citrus brightness is the whole point.
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