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Soft & Spiced Hot Cross Buns with Zesty Orange Glaze

A small pile of freshly baked Hot Cross Buns with Orange Glaze, topped with white icing crosses, sitting on a white plate.
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A recipe for soft, spiced Hot Cross Buns featuring dried fruit and topped with a bright, simple 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
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1/2 cup currants or mixed dried fruit
  • 1/4 cup candied orange peel, chopped
  • For the Crosses: 1/2 cup all-purpose flour mixed with 1/4 cup water
  • For the Orange Glaze: 1 cup powdered sugar, 2 tablespoons fresh orange juice, 1 teaspoon orange zest

Instructions

  1. Combine the warm milk and 1 teaspoon of sugar in a small bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the remaining sugar, flour, cinnamon, nutmeg, allspice, and salt.
  3. Add the yeast mixture, egg, and melted butter to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
  5. Flatten the dough slightly and mix in the currants and candied orange peel. Knead briefly until the fruit is evenly distributed.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the dough. Divide it into 12 equal pieces and roll each piece into a smooth ball. Arrange the balls close together in a lightly greased 9×13 inch baking pan.
  8. Cover the pan and let the buns proof for another 30 to 45 minutes, or until puffy.
  9. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  10. Prepare the cross mixture by stirring the 1/2 cup flour and 1/4 cup water until smooth. Transfer this paste to a piping bag or a small plastic bag with a corner snipped off.
  11. Pipe a cross shape onto the top of each bun.
  12. Bake for 18 to 22 minutes, or until golden brown.
  13. While the buns cool slightly, prepare the glaze by whisking the powdered sugar, orange juice, and zest together until smooth.
  14. Brush the warm buns generously with the orange glaze immediately after removing them from the oven. Let the glaze set before serving.

Notes

  • For the softest buns, ensure your milk is warm, not hot, to activate the yeast correctly.
  • If you want a shinier finish before glazing, brush the tops of the buns with a little melted butter halfway through baking.
  • If you do not have candied peel, substitute with 2 tablespoons of finely grated orange zest mixed into the dough.

Nutrition

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