The Best Homemade Hot Cross Buns with a beautiful citrus twist

These are The Best Homemade Hot Cross Buns with a beautiful citrus twist – soft, lightly spiced, and filled with plump soaked fruit and the brightness of fresh orange zest. This classic Easter recipe is made even more special with a glossy marmalade glaze and a soft, pillowy texture that’s perfect fresh from the oven or toasted the next day. Whether you’re baking for tradition or just love the scent of warm spices wafting through your kitchen, these buns are a true celebration of home baking.

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Course: Baking, Bread, Breakfast, Brunch

Cuisine: Autralian, British

Diet: Vegetarian

Prep Time: 1 30

Cook Time: 20

Servings:

Calories: 279kcal

Author: Nellie Kerrison | Relish Mama

Cost: 12

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

These buns are best eaten the day they’re baked, but they also toast beautifully the next day. You can make the dough ahead and prove it overnight in the fridge for a more relaxed bake. Feel free to swap in your favourite dried fruits or add a handful of choc chips for a fun twist.

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