The Best Homemade Hot Cross Buns with a beautiful citrus twist
16 April 2025
The Best Homemade Hot Cross Buns with a beautiful citrus twist
The Best Homemade Hot Cross Buns (Now Even Better)
There’s something timeless and deeply comforting about baking hot cross buns from scratch. The gentle scent of spices, the warmth of the oven, and the quiet satisfaction of kneading a beautiful dough — it’s one of those rituals that marks Easter for me, in the most delicious way.
A few Easters ago, I shared another recipe for hot cross buns that some of you have made again and again. But today, I’m sharing what I truly believe are The Best Homemade Hot Cross Buns — a slightly new and improved recipe that’s earned its spot at the top.
If you’ve made my previous version, you’ll notice a few small changes: soaked fruit for added juiciness, a richer spice blend, and a delicate citrus twist from fresh orange zest. A beautiful glaze made with orange marmalade that gives these buns the perfect golden shine and a little extra leveliness.
Why These Are the Best Homemade Hot Cross Buns
Buying good hot cross buns can be expensive especially if you want them soft, full of real fruit, or with the right amount of spice. This recipe makes a full batch of 12 generous buns for under $10 (costing the qty of ingredients required rather than kilo packets for example), and they taste every bit as good (if not better!) than those you’ll find at your favourite bakery. Plus, they fill your kitchen with that gorgeous spiced aroma.
These are soft and pillowy, thanks to using bakers flour and properly activating the yeast. The dough is gently enriched with eggs, butter, and milk — not overly sweet, but beautifully balanced by the orange zest and fruit.
For the fruit, I like to use a mix of currants, sultanas, and a touch of candied peel. But if you’re baking for a dried-fruit sceptic, feel free to swap in chocolate chips instead — they melt just slightly into the buns and make them impossible to resist. You can even go half-half if your house is divided (I speak from experience!).
Tips for Making The Best Homemade Hot Cross Buns
-
Soak your fruit: Just 10 minutes in hot water plumps it up and makes a huge difference in texture.
-
Use fresh zest: That hint of orange is subtle but brightens the whole bun.
-
Don’t skip the second rise: It gives the buns their soft, even crumb.
-
Brush with marmalade glaze while warm: It’s quick, simple, and gives a lovely shine with just a hint of citrus.
And one more little note — these buns are absolutely wonderful fresh on the day they’re made, but if you do have leftovers, they toast up beautifully the next morning with a little butter.
Make Them Yours
Part of the joy of these buns is how easy they are to customise. Chocolate chips, chopped apricots, toasted nuts, or even a sprinkle of cardamom for a little twist — once you have the base dough down, the rest is up to you.
Wishing you a beautiful Easter and many moments around the table with those you love.
Love Nellie
X
Join Our Cooking Community
Love discovering new flavours and sharing your passion for food? At Relish Mama Cooking Club, we bring together home cooks who love great food, inspiring recipes, and meaningful connections. As a member, you’ll enjoy exclusive recipes, live online cooking classes, and a vibrant community of fellow food lovers.
🍽️ Learn, cook, and be inspired—wherever you are.
👩🍳 Ready to take your cooking to the next level? Click here to explore. We’d love to welcome you.
We can’t wait to welcome you!
The Best Homemade Hot Cross Buns with a beautiful citrus twist
The Best Homemade Hot Cross Buns with a beautiful citrus twist
Equipment
- Large baking tray or medium-to-large foil tray (approx. 30 x 25 cm)
- Small saucepan (for milk & butter)
- Mixing bowls
- Digital scales
- Oven
- Baking tray
- Zester or microplane
- Pastry brush
- Baking paper
- Piping bag or zip-lock bag (for piping the crosses)
- Clean tea towel for covering during resting
Ingredients
For the buns
- 200 g mixed dried fruit currants, sultanas + candied citrus peel
- 50 g butter
- 300 ml milk warmed
- 2 x 7g sachets dried yeast
- 30 g caster sugar
- 4 cups 600g bakers flour
- 50 g brown sugar
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- Pinch of fine salt
- 2 eggs lightly beaten
- Zest of 1 orange
Flour Paste (for the crosses)
- 75 g plain flour
- 1 teaspoon caster sugar
- 75 ml water
- 1 teaspoon of olive oil
Glaze
- A little amount of water to thin the glaze for brushing over the buns
- 2 teaspoons of caster sugar
- 2 tablespoon of orange marmalade
Instructions
Soak the Fruit
- Place the mixed dried fruit in a medium bowl and pour over boiling water. Set aside for 10 minutes to soften. Drain well and discard the water.
Prepare the Milk Mixture
- In a small saucepan, melt the butter over medium heat. Add the milk and warm gently until just lukewarm (not hot). Stir in the yeast and the 30g caster sugar. Set aside for 5–10 minutes until activated and looks a little foamy.
Make the Dough
- In a large mixing bowl, combine the flour, brown sugar, allspice, cinnamon, salt, soaked fruit, and orange zest.
- Pour in the warm milk mixture and add the beaten eggs. Stir with a flat-bladed knife until a shaggy dough forms, then bring it together with clean hands.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. You can do this part in an electric mixer with the dough hook, if you prefer.
First Rise
- Place the dough into a lightly oiled bowl, cover with a clean tea towel or plastic wrap, and leave in a warm spot for about 1 hour, or until doubled in size.
- Tip: When pressed gently with a finger, the dough should spring back slowly.
Shape and Second Rise
- Line a large baking tray with baking paper.
- Gently knock the air from the dough by pressing your fist into the centre. Knead briefly (20 seconds) until smooth again.
- Divide the dough into 12 even portions and shape each into a ball. Place on the tray about 1 cm apart – they’ll rise into each other slightly, creating lovely soft sides.
- Cover with a clean tea towel or cling wrap and let rise for another 20–30 minutes in a warm spot while you preheat the oven to 190°C (fan 170°C).
- Tips - If your dough doesn’t get enough time to rise — especially the second rise after shaping — it may result in a dense bun.What to do:In cooler kitchens, this may take longer than the recipe states. Trust your dough, not the clock.Let the dough double in size both times (don’t rush it).Use the poke test: gently press your finger into the dough. If it springs back slowly and leaves a slight indentation, it’s ready.
For the Crosses
- Mix the flour paste ingredients in a small bowl until smooth. Add a little extra water if too thick – you want a thick but pipeable paste.
- Spoon into a small piping bag or zip-lock bag and snip off the corner. Carefully pipe a cross over each bun.
Bake
- Bake in the preheated oven for 20–25 minutes, or until golden on top and cooked through. The buns should sound hollow when tapped on the base.
For the Glaze
- While the buns bake, combine the glaze ingredients in a small bowl. Stir in the hot water to help the sugar dissolve.
- Brush the warm glaze over the buns soon after they come out of the oven.
Serve hot cross buns warm or at room temperature
- They’re delicious with butter, jam, or just as they are. Any leftovers can be split and toasted the next day.
Notes
Nutrition
- SHARE THIS POST:
