Cozy Hot Cross Buns Recipe with Easy Zesty Orange Glaze
Soft, slightly spiced hot cross buns with a bright, tangy orange glaze that adds a cozy and lively twist to a classic treat. Perfect for seasonal gatherings or a comforting weekend morning.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: British
Ingredients
Scale
- 3 ½ cups (420g) all-purpose flour
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 cup (240ml) warm whole milk, around 110°F (43°C)
- ½ cup (100g) granulated sugar
- 4 tablespoons (56g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¾ cup (110g) raisins or currants, soaked in warm water for 10 minutes then drained
- Zest of 1 large orange
- For the crosses: ½ cup (60g) all-purpose flour mixed with ⅓ cup (80ml) water to make a thick paste
- For the zesty orange glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest (optional)
Instructions
- Activate the yeast: In a large mixing bowl, combine warm milk (110°F / 43°C) with sugar and yeast. Stir gently and let sit for 5 to 10 minutes until foamy and bubbly.
- Make the dough: Add softened butter, eggs, and orange zest to the yeast mixture and stir to combine. Gradually add flour, salt, cinnamon, and allspice, mixing as you go. Knead with a stand mixer dough hook on medium speed or by hand on a floured surface for 8 to 10 minutes until smooth and elastic.
- Incorporate the raisins: Drain soaked raisins or currants and knead gently into the dough until evenly distributed.
- First rise: Shape dough into a ball, place in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm, draft-free spot for 1 to 1 ½ hours until doubled in size.
- Shape the buns: Punch down dough, divide into 12 equal portions (~80g each), shape into smooth balls, and place on a parchment-lined baking sheet with space between.
- Second rise: Cover buns loosely and let rise for 30 to 40 minutes until puffy and nearly doubled.
- Prepare the crosses: Mix ½ cup flour with ⅓ cup water to make a thick paste. Transfer to a piping bag or zip-top bag with a small corner cut off. Pipe crosses over each bun and let set for a few minutes.
- Bake: Preheat oven to 375°F (190°C). Bake buns for 20 to 25 minutes until golden brown and cooked through (should sound hollow when tapped).
- Make the glaze: Whisk powdered sugar, orange juice, and optional zest until smooth and slightly runny.
- Glaze the buns: Brush orange glaze generously over buns immediately after baking for a shiny finish and citrus flavor.
- Cool and serve: Let buns cool on a wire rack for about 15 minutes before serving warm or at room temperature.
Notes
If dough feels sticky during kneading, sprinkle a little more flour but avoid adding too much to prevent dense buns. Pipe crosses carefully and practice on parchment paper if needed. Brush glaze while buns are hot for best shine and flavor absorption. For gluten-free, use a suitable gluten-free flour blend. Dairy-free substitutions include almond or oat milk and coconut oil or plant-based spread instead of butter.
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: hot cross buns, orange glaze, zesty glaze, cinnamon buns, Easter buns, spiced buns, homemade buns, cozy breakfast