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Hot Cross Buns with Orange Glaze

Four freshly baked Hot Cross Buns with Orange Glaze, drizzled with white icing, sitting on a white plate.
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Follow this recipe to make soft, fluffy hot cross buns flavored with traditional spices and topped with a bright orange glaze.

Ingredients

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  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup mixed dried fruit (raisins, currants)
  • Zest of 1 orange
  • For the Cross Paste: 1/2 cup all-purpose flour
  • For the Cross Paste: 3 tablespoons water
  • For the Orange Glaze: 1 cup powdered sugar
  • For the Orange Glaze: 3 tablespoons fresh orange juice
  • For the Orange Glaze: 1 teaspoon orange zest

Instructions

  1. Combine the warm milk and 1 teaspoon of sugar in a bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. In a large bowl, cream together the softened butter and the remaining 1/4 cup of sugar until light. Beat in the egg.
  3. Stir the yeast mixture, salt, cinnamon, nutmeg, and allspice into the butter mixture.
  4. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  5. Flatten the dough slightly and mix in the dried fruit and orange zest. Knead briefly until the fruit is evenly distributed.
  6. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Punch down the dough. Divide it into 12 equal pieces and shape each piece into a smooth ball. Place the balls close together in a greased 9×13 inch baking pan.
  8. Cover the pan and let the buns proof for another 30 to 45 minutes until puffy. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  9. While the buns proof, prepare the cross paste by mixing the 1/2 cup flour with 3 tablespoons of water until smooth. Place the paste into a piping bag or a small plastic bag with the corner snipped off.
  10. Pipe a cross shape onto the top of each bun.
  11. Bake for 18 to 20 minutes, or until golden brown.
  12. While the buns cool slightly, prepare the orange glaze by whisking together the powdered sugar, orange juice, and orange zest until smooth.
  13. Remove the buns from the pan and place them on a wire rack. Brush the warm orange glaze generously over the tops of the hot cross buns. Serve warm or at room temperature.

Notes

  • For a softer bun texture, ensure your milk is warm, not hot, to activate the yeast correctly.
  • If you prefer a thicker cross, use slightly less water in the paste mixture.
  • You can make the dough ahead of time; after the first rise, punch it down, wrap it tightly, and refrigerate for up to 24 hours before shaping.

Nutrition

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