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Soft Hot Cross Buns with Zesty Orange Twist

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Soft, fluffy hot cross buns with a bright zing of fresh orange zest and warm spices, perfect for Easter or cozy weekend baking.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 2 ¼ tsp (7 g) active dry yeast
  • ½ cup (100 g) granulated sugar
  • 1 cup (240 ml) whole milk, warmed
  • ¼ cup (56 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 tbsp finely grated orange zest
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • ¾ cup (110 g) currants or raisins, soaked in warm water for 10 minutes and drained (optional)
  • ⅓ cup (40 g) plain flour mixed with water to a thick paste (for cross decoration)
  • ¼ cup (60 ml) apricot jam, warmed and strained (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) and sugar, stirring gently. Sprinkle the yeast on top and let sit for 5–10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, sift the flour, cinnamon, nutmeg, and salt. Add the orange zest and stir to distribute evenly. Make a well in the center and pour in the yeast mixture, melted butter, and eggs. Mix on low speed until the dough just comes together.
  3. Knead the dough: Knead by hand on a floured surface or with your mixer’s dough hook for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add a tablespoon of flour or water if needed to adjust texture.
  4. Incorporate currants: Gently fold in the drained currants or raisins until evenly distributed.
  5. First rise: Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
  6. Shape the buns: Punch down the dough gently to release air. Divide into 12 equal portions (about 80 g / 2.8 oz each). Shape each into a smooth ball and place close together in a greased 9×13 inch (23×33 cm) pan or on a parchment-lined sheet.
  7. Second rise: Cover and let rise again for 30–45 minutes, until puffy and nearly doubled.
  8. Prepare the crosses: Mix plain flour with enough water to form a thick paste. Transfer to a piping bag or zip-top bag. Pipe crosses over each bun in the pan.
  9. Bake: Preheat oven to 375°F (190°C). Bake buns for 15–20 minutes until golden brown and cooked through. They should sound hollow when tapped.
  10. Glaze: While buns bake, warm apricot jam and strain out any fruit pieces. Brush the glaze over hot buns immediately after removing from the oven for a shiny finish.
  11. Cool & enjoy: Let buns cool slightly before serving warm or at room temperature.

Notes

Use warm milk at about 110°F (43°C) to activate yeast properly. Fresh orange zest is preferred for best flavor. If buns brown too quickly, tent with foil halfway through baking. Dough can be prepared ahead and refrigerated overnight before second rise and baking. For gluten-free or dairy-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: hot cross buns, orange zest, Easter buns, soft buns, homemade bread, spiced buns, citrus twist

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