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Tender Hot Cross Buns Recipe Easy Homemade Zesty Orange Twist for Easter

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Tender hot cross buns with a zesty orange twist, perfect for Easter or cozy weekend brunches. Soft, fluffy, and lightly spiced with a shiny apricot glaze.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2¼ tsp (7g) active dry yeast
  • ⅓ cup (75g) granulated sugar
  • 1 cup (250ml) whole milk, warmed to about 110°F (43°C)
  • 3.5 tbsp (50g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tsp fresh orange zest
  • 2 tsp mixed spices (cinnamon, nutmeg, optional pinch of ground cloves)
  • 1 tsp salt
  • 1 cup (150g) currants or raisins, soaked in warm water for 10 minutes, drained and patted dry
  • ½ cup (60g) plain flour (for the cross paste)
  • Water (to mix with plain flour for cross paste)
  • 2 tbsp apricot jam, warmed and strained (for glaze)

Instructions

  1. Soak 1 cup (150g) currants or raisins in warm water for about 10 minutes, then drain and pat dry.
  2. Heat 1 cup (250ml) whole milk until about 110°F (43°C).
  3. In a large mixing bowl, combine warm milk, 2¼ tsp (7g) active dry yeast, and 1 tbsp sugar. Stir gently and let sit for 5-7 minutes until foamy.
  4. Add 4 cups (500g) all-purpose flour, ⅓ cup (75g) sugar, 2 tsp mixed spices, 1 tsp salt, 2 tsp orange zest, 3.5 tbsp (50g) softened butter, and 2 large eggs to the yeast mixture. Stir to combine.
  5. Knead the dough on a floured surface for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Alternatively, use a stand mixer with dough hook on low speed for 6-7 minutes.
  6. Fold the soaked and drained currants or raisins evenly into the dough.
  7. Shape dough into a ball and place in a lightly greased bowl. Cover with a clean towel or plastic wrap and let rise in a warm spot for about 1.5 hours or until doubled in size.
  8. Punch down the dough and divide into 12 equal portions (about 2.6 oz / 75g each). Roll each into a smooth ball and place spaced evenly on a parchment-lined baking tray.
  9. Cover the tray loosely and let buns rise for another 45 minutes to 1 hour until puffy.
  10. Mix ½ cup (60g) plain flour with enough water to make a thick, pipeable paste. Transfer to a piping bag or zip-top bag with a small corner cut off and pipe crosses over each bun.
  11. Preheat oven to 375°F (190°C). Bake buns for 20-25 minutes until golden brown and hollow-sounding when tapped.
  12. Brush warm buns with warmed, strained apricot jam for a shiny glaze.
  13. Cool buns on a wire rack for at least 15 minutes before serving.

Notes

Use warm milk at about 110°F (43°C) to activate yeast properly. Knead dough thoroughly to develop gluten for a soft texture. Soak currants or raisins to keep buns tender. Pipe crosses with a thick flour paste for clean lines. Brush glaze while buns are warm for best shine. Tent buns with foil if browning too quickly.

Nutrition

Keywords: hot cross buns, Easter buns, orange zest buns, homemade bread, spiced buns, yeast bread, brunch recipe

Find it online: https://blairrecipes.com/tender-hot-cross-buns-recipe-easy-homemade-zesty-orange-twist-for-easter/