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Soft Hot Cross Buns with Zesty Orange Glaze

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Soft, fluffy hot cross buns with a lightly spiced dough and a tangy, zesty orange glaze that adds a fresh citrus twist to this classic treat.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 4 tablespoons unsalted butter (57g), softened
  • 1 cup whole milk (240ml), warmed
  • 2 large eggs, room temperature
  • ¾ cup raisins or currants (110g), soaked in warm water (optional)
  • 1 tablespoon fresh orange zest
  • ½ cup all-purpose flour (60g) for crosses
  • ⅓ cup water (80ml) for crosses
  • 1 cup powdered sugar (120g) for glaze
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange zest for glaze
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (100°F to 110°F) with 1 tablespoon sugar and active dry yeast. Stir gently and let sit 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl or stand mixer, whisk together flour, remaining sugar, salt, cinnamon, nutmeg, and orange zest.
  3. Add wet ingredients: Make a well in dry ingredients and add yeast mixture, softened butter, and eggs. Mix on low speed to combine, then knead 8-10 minutes until smooth and elastic (12-15 minutes by hand).
  4. Incorporate raisins or currants: Drain soaked dried fruit and fold into dough evenly.
  5. First rise: Lightly oil a clean bowl, place dough inside, cover, and let rise in warm spot 1 to 1.5 hours until doubled in size.
  6. Shape buns: Punch down dough, divide into 12 equal pieces (~75g each), shape into smooth balls, and place on parchment-lined baking sheet spaced 2 inches apart.
  7. Second rise: Cover buns loosely and let rise 30-40 minutes until puffy but not doubled.
  8. Make crosses: Mix ½ cup flour with enough water to make thick paste. Transfer to piping bag and pipe crosses over each bun.
  9. Bake: Preheat oven to 375°F (190°C). Bake buns 18-22 minutes until golden brown and hollow sounding when tapped.
  10. Prepare glaze: While baking, whisk powdered sugar, fresh orange juice, orange zest, and vanilla extract until smooth.
  11. Glaze buns: Remove buns from oven and immediately brush with orange glaze for shiny, flavorful finish.
  12. Cool and serve: Let buns cool on wire rack about 15 minutes before serving. Best warm but also delicious at room temperature.

Notes

Use warm milk between 100°F and 110°F to activate yeast properly. Knead dough until smooth and elastic for best texture. Glaze buns immediately after baking to lock in moisture and shine. For dairy-free, substitute milk with almond or oat milk and butter with coconut oil or vegan margarine. Raisins can be swapped with dried cranberries for a tart flavor. Dough can be prepared ahead and refrigerated after first rise.

Nutrition

Keywords: hot cross buns, orange glaze, Easter buns, soft buns, homemade hot cross buns, citrus glaze, spiced buns

Find it online: https://junomeals.com/soft-hot-cross-buns-with-zesty-orange-glaze-easy-homemade-recipe/