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Cozy Hot Cross Buns Recipe with Easy Zesty Orange Glaze Tutorial

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A comforting classic hot cross buns recipe with a soft, pillowy crumb and a bright, tangy orange glaze that adds a refreshing twist. Perfect for Easter brunch or any cozy gathering.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 1/4 cups (300ml) whole milk, warmed to about 110°F (43°C)
  • 4 tbsp (56g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup (75g) mixed peel (candied citrus peel) or substitute with raisins
  • 1/2 cup (60g) all-purpose flour (for cross paste)
  • about 5 tbsp (75ml) water (for cross paste)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2 tbsp fresh orange juice
  • Zest of 1 orange
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk with granulated sugar and sprinkle active dry yeast over the top. Let sit for 5-10 minutes until frothy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, salt, cinnamon, and nutmeg.
  3. Combine wet and dry: Pour yeast mixture into dry ingredients. Add softened butter and egg. Stir until sticky dough forms.
  4. Knead dough: Knead on floured surface for 8-10 minutes until smooth and elastic, or use stand mixer with dough hook for 6-7 minutes. Add flour sparingly if dough is too sticky.
  5. Add mixed peel: Knead in mixed peel until evenly distributed.
  6. First rise: Place dough in lightly oiled bowl, cover, and let rise in warm spot for 1 to 1.5 hours until doubled.
  7. Shape buns: Punch down dough, divide into 12 equal portions (~80g each), shape into balls, and place on parchment-lined baking sheet with 2 inches spacing.
  8. Second rise: Cover buns loosely and let rise for 30-40 minutes until puffy.
  9. Prepare cross paste: Mix flour and water to form thick paste. Transfer to pastry bag or plastic bag and pipe crosses on buns.
  10. Bake: Preheat oven to 375°F (190°C). Bake buns for 15-18 minutes until golden and hollow sounding when tapped.
  11. Make glaze: Whisk powdered sugar, orange juice, orange zest, and vanilla extract until smooth.
  12. Glaze buns: Brush orange glaze over hot buns immediately after baking.
  13. Cool and serve: Transfer to cooling rack, let glaze set for 10 minutes. Serve warm or at room temperature.

Notes

Milk temperature is key for yeast activation; aim for about 110°F (43°C). Knead dough until smooth and elastic but avoid adding too much flour to keep buns soft. Do not skip the second rise for a pillowy texture. Pipe crosses with a thick but flowy paste. Brush glaze while buns are hot for best absorption. Dough can be refrigerated overnight after kneading for convenience.

Nutrition

Keywords: hot cross buns, orange glaze, Easter buns, sweet rolls, homemade buns, zesty glaze, cozy baking

Find it online: https://tinastirs.com/cozy-hot-cross-buns-recipe-with-easy-zesty-orange-glaze-tutorial/