Soft Spiced Hot Cross Buns with Orange Glaze - Easter
Catherine Simmons
Hot Cross
Classic spiced hot cross buns with orange glaze, soft and aromatic, perfect for Easter brunch.
Nutrition (per serving)
These hot cross buns are my go-to for Easter morning: tender, slightly spiced rolls studded with raisins and brightened with orange zest. They come out fluffy and aromatic, with that classic flour cross on top and a sticky orange glaze that makes them irresistible.
The dough is forgiving — you can make it ahead, freeze baked buns, or shape them for a festive look. Follow the simple rises and you’ll have bakery-style buns at home that friends and family will devour.
Ingredients
- All-purpose flour:4 1/2 cups
- Instant yeast:2 1/4 tsp
- Granulated sugar:1/3 cup
- Salt:1 tsp
- Ground cinnamon:1 tsp
- Ground nutmeg:1/4 tsp
- Ground allspice:1/4 tsp
- Whole milk, warmed:1 cup
- Unsalted butter, melted:4 tbsp
- Large egg (for dough):1 piece
- Raisins or currants:1 cup
- Orange zest:1 tbsp
- Vanilla extract:1 tsp
- All-purpose flour (for crosses):1/2 cup
- Water (for crosses):3 tbsp
- Large egg (for egg wash):1 piece
- Milk (for egg wash):1 tbsp
- Powdered sugar (for glaze):1 cup
- Fresh orange juice (for glaze):2 tbsp
Instructions
-
Whisk together 3 1/2 cups flour, yeast, sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
-
Warm the milk until lukewarm (about 105–110°F). Stir in melted butter, the dough egg, vanilla, and orange zest.
-
Make a well in the dry ingredients and pour in the wet mix. Stir with a wooden spoon until a shaggy dough forms.
-
Turn the dough onto a lightly floured surface and knead, gradually adding up to the remaining 1 cup of flour, until smooth and elastic (about 8–10 minutes).
-
Work in the raisins or currants until evenly distributed. Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–75 minutes.
-
Punch down the dough and divide into 12 even pieces. Shape each into a smooth ball and arrange on a parchment-lined baking sheet about 1 inch apart.
-
Cover and let the shaped buns rise until puffy, about 30–45 minutes. Preheat the oven to 375°F while they finish proofing.
-
Mix the cross paste by stirring 1/2 cup flour with 3 tbsp water to a thick pipeable paste. Transfer to a small piping bag or zip bag with the corner snipped.
-
Pipe crosses across the top of each bun, then beat the remaining egg with 1 tbsp milk and gently brush the buns for color.
-
Bake until golden and cooked through, 16–18 minutes. The internal temperature should be about 190°F or the bottoms should sound hollow when tapped.
-
While the buns bake, whisk the powdered sugar with orange juice to a pourable glaze.
-
As soon as the buns come out, brush them generously with the orange glaze for shine and flavor. Let cool slightly before serving warm.
Tips & Notes
- Warm milk should feel like a warm bath — too hot will kill the yeast. Aim for about 105–110°F.
- If dough is sticky, add flour a tablespoon at a time — you want a soft, slightly tacky dough, not dry.
- For a deeper shine, heat a little apricot jam and brush atop the orange glaze once baked.
- Buns freeze well: cool completely, wrap tightly, and freeze for up to 2 months. Reheat in a low oven.
