Hot Cross Buns Citrus Glaze (Print Version)

Soft, spiced buns studded with dried fruit and topped with a zesty citrus glaze.

# 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 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

# Directions:

01 - In a large mixing 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 unsalted butter, and room temperature eggs until thoroughly combined.
03 - Pour the wet ingredient mixture into the dry ingredients and mix until a soft dough begins to form.
04 - Add the 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 the dough becomes smooth, elastic, and homogeneous.
05 - Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm location until the dough has doubled in volume, approximately 1 hour.
06 - Transfer the risen dough to a lightly floured work surface, divide into 12 equal portions, and shape each portion into a smooth ball. Arrange the shaped buns on a parchment-lined baking tray with even spacing between each bun.
07 - Cover the buns loosely and allow them to rise for 30 minutes until noticeably puffy. Preheat the oven to 375 degrees Fahrenheit.
08 - Mix the all-purpose flour with 3 to 4 tablespoons of water to create a thick, pipeable paste. Transfer the paste to a piping bag or small zip-top bag with the corner cut off, and pipe a distinct cross over the surface of each bun.
09 - Bake the buns for 20 to 25 minutes until they achieve a golden brown color and produce a hollow sound when tapped on the bottom.
10 - While the buns are baking, combine the powdered sugar, freshly squeezed orange juice, and lemon juice in a bowl, stirring until a smooth glaze forms.
11 - Remove the baked buns from the oven and immediately brush the surface of each bun with the citrus glaze using a pastry brush. Transfer the buns to a wire rack to cool completely.

# Expert Tips:

01 -
  • The dough comes together without fussing—no overnight fermentation or temperamental schedules required.
  • That citrus glaze hits different when it's brushed on warm buns, soaking in just enough to keep everything tender.
  • Once you master the cross, you'll find yourself piping them on everything, which is both a blessing and a problem.
02 -
  • If your dough rises too fast or smells slightly fermented before you shape it, you can slow everything down by using cooler milk and water—this gives you more control and prevents over-proofing.
  • The citrus glaze needs to go on immediately while the buns are still warm, otherwise it sits on top instead of soaking in, and the texture becomes chalky instead of silky.
03 -
  • If you don't have a piping bag, a small zip-top bag with the corner snipped off works just as well and makes cleanup easier.
  • The second rise is shorter than the first because the dough is already built with yeast power; overproof them here and they'll spread into each other instead of staying distinct.
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