Hot Cross Buns Citrus Glaze (Printable format)

Soft spiced buns studded with dried fruit and glazed with zesty citrus for a bright finish.

# What You 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 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, 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 whole milk, lukewarm water, melted unsalted butter, and room temperature eggs until well combined.
03 - Pour the wet ingredient mixture into the dry ingredient mixture. Stir until a soft dough forms, ensuring no dry flour remains.
04 - Add the 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 - Place the dough in a greased bowl and cover loosely. Let rise in a warm place 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 into a ball. Arrange on a parchment-lined baking tray with slight spacing between each bun.
07 - Cover the buns loosely and allow to rise for 30 minutes until noticeably puffy. Preheat the oven to 375 degrees Fahrenheit during this time.
08 - Mix the all-purpose flour and water together to create a thick, pipeable paste. Transfer to a piping bag and carefully pipe a cross pattern over the top of each bun.
09 - Bake for 20 to 25 minutes until the buns achieve a golden brown color and sound hollow when tapped on the bottom.
10 - While the buns bake, whisk together powdered sugar, freshly squeezed orange juice, and lemon juice to create a smooth glaze.
11 - Immediately after removing the buns from the oven, brush each bun with the citrus glaze. Transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • They're soft enough to tear apart warm but sturdy enough to still taste incredible the next day.
  • The citrus glaze cuts through the spice in a way that feels both elegant and comforting.
  • Making them feels like a ritual, not a chore—you'll want to do this every spring.
02 -
  • If your buns split instead of rising evenly, your dough was either too warm or rose too long in the second proof—watch for puffy, not doubled.
  • The glaze should go on immediately after baking while the buns are still warm, or it won't adhere and will crack as it dries.
03 -
  • Use fresh citrus juice for the glaze—bottled juice lacks the brightness and complexity that makes these buns shine.
  • If you want extra spice, add a tiny pinch of cardamom to the dry ingredients, which adds a subtle floral note without overwhelming the other flavors.
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