Hot Cross Buns Citrus (Printable Version)

Spiced buns with dried fruit and a zesty citrus glaze, perfect for springtime celebrations.

# 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

# Directions:

01 - In a large mixing bowl, combine bread flour, granulated sugar, instant yeast, ground cinnamon, ground allspice, ground nutmeg, and salt. Whisk together until evenly distributed.
02 - In a separate bowl, whisk together lukewarm milk, lukewarm water, melted unsalted butter, and room temperature eggs until fully incorporated.
03 - Pour wet ingredients into dry ingredients. Mix until a soft dough begins to form, then add mixed dried fruit, orange zest, and lemon zest.
04 - Knead by hand or using a stand mixer for 8 to 10 minutes until the dough is smooth, elastic, and fully incorporates all fruit and zest pieces.
05 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm location for approximately 1 hour until the dough has doubled in volume.
06 - Turn dough out onto a lightly floured work surface. Divide into 12 equal pieces and shape each into a compact ball. Arrange on a parchment-lined baking tray with slight spacing between each bun.
07 - Cover buns loosely with a cloth and allow to rise for 30 minutes until noticeably puffy. During this time, preheat oven to 375 degrees Fahrenheit.
08 - Mix all-purpose flour with water, stirring until a thick, pipeable consistency forms. Transfer mixture into a piping bag or small resealable plastic bag with one corner snipped.
09 - Pipe a cross pattern over the top of each risen bun using the cross paste, creating a traditional decorative finish.
10 - Bake in preheated oven for 20 to 25 minutes until the buns achieve a deep golden brown color and sound hollow when tapped on the bottom.
11 - While buns bake, whisk together powdered sugar, freshly squeezed orange juice, and lemon juice until smooth and well combined.
12 - Remove buns from oven and immediately brush with citrus glaze using a pastry brush. Transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They smell incredible while baking—your whole house becomes a warm, spiced sanctuary that makes everyone stop and ask what you're making.
  • The dough is forgiving enough for beginners but satisfying enough to feel like you've accomplished something real.
  • They freeze beautifully, so you can have fresh-tasting buns ready to warm up any morning of the week.
  • That citrus glaze transforms them from good to memorable, adding a brightness that feels like edible spring.
02 -
  • Don't skip the second rise—those 30 minutes make the difference between dense buns and pillowy ones that practically dissolve on your tongue.
  • The glaze should go on while the buns are still hot; this is non-negotiable because the heat allows it to set into a slight gloss rather than staying wet or sliding off.
  • If your dried fruit is very hard, soak it in warm water for 10 minutes before mixing it in so it plumps up and distributes moisture throughout the dough.
03 -
  • Use a kitchen thermometer to check that your milk and water are between 110°F and 115°F (43°C to 46°C)—this is the sweet spot where yeast wakes up without getting harmed.
  • If you don't have a piping bag, fill a small zip-top bag with the cross paste, seal it, and snip a tiny corner off—it works just as well and is less intimidating if you've never piped before.
  • Make the cross paste a little thicker than you think you need it; it spreads slightly during baking and you want it visible and defined on the finished buns.
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