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Hot Cross Buns with Orange Glaze

Four freshly baked Hot Cross Buns with Orange Glaze drizzled over the white icing crosses, sitting on a white plate.
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A recipe for making soft, spiced fruit buns topped with a bright orange glaze.

Ingredients

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  • 1 cup 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
  • Zest of 1 orange
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup mixed dried fruit (raisins, currants)
  • 1/4 cup all-purpose flour (for the cross paste)
  • 1/4 cup water (for the cross paste)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons fresh orange juice (for glaze)

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 remaining sugar and softened butter until light. Beat in the egg, salt, spices, and orange zest.
  3. Add the yeast mixture to the butter mixture and mix well. Gradually add the 3 1/2 cups of flour, mixing 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. Knead in the dried fruit during the last minute of kneading.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Punch down the dough gently. 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.
  7. Cover the pan loosely and let the buns proof for another 30 to 45 minutes, or until puffy.
  8. Preheat your oven to 375 degrees F (190 degrees C).
  9. To make the cross paste, whisk together the 1/4 cup flour and 1/4 cup water until smooth. Transfer the paste to a piping bag fitted with a small round tip, or a zip-top bag with a corner snipped off. Pipe a cross shape onto the top of each bun.
  10. Bake for 18 to 22 minutes, or until golden brown.
  11. While the buns cool slightly, prepare the glaze. Whisk together the powdered sugar and orange juice until smooth.
  12. Remove the buns from the pan and place them on a wire rack. Brush the warm orange glaze evenly over the tops of the hot buns. Serve warm or at room temperature.

Notes

  • For soft buns, avoid adding too much extra flour during kneading. The dough should remain slightly sticky.
  • If you prefer a traditional white cross, use a mixture of flour and water for the paste instead of the glaze application.
  • You can make these ahead by refrigerating the shaped dough overnight before the second proof and baking in the morning.

Nutrition

Find it online: https://cookerycourier.com/hot-cross-buns-with-orange-glaze/