Classic Hot Cross Buns Recipe Easy Homemade with Zesty Candied Orange Peel

Let me tell you, the scent of warm, spiced dough mingling with the bright zing of candied orange peel wafting from my oven is enough to make anyone’s mouth water. The first time I baked these classic hot cross buns with zesty candied orange peel, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make her own version of hot cross buns every Easter—sticky, sweet, and rich with spices—but she never added the orange peel twist. Years ago, I stumbled upon this recipe while trying to recreate that nostalgic comfort with a bit of a bright, fresh kick.

Honestly, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Let’s face it, there’s just something dangerously easy about these buns that makes them perfect for potlucks, a sweet treat for your kids, or even just brightening up your Pinterest cookie board. You know what? This classic hot cross buns recipe with zesty candied orange peel has become a staple for family gatherings and gifting. I’ve tested it multiple times—purely in the name of research, of course—and each batch feels like a warm hug fresh from the oven. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless trials and tweaking (because you know I’m all about that perfect crumb and zing), this classic hot cross buns recipe with zesty candied orange peel checks all the boxes:

• Quick & Easy: Comes together in about 2 hours, including rising time — perfect for weekend baking sessions or last-minute Easter prep.
• Simple Ingredients: No fancy grocery trips needed; pantry staples and a jar of candied orange peel are all it takes.
• Perfect for Holidays: Ideal for Easter brunch, festive gatherings, or whenever your sweet tooth calls for a little spice and citrus.
• Crowd-Pleaser: Kids and adults alike rave about the tender crumb and just-right sweetness.
• Unbelievably Delicious: The combination of warm spices and bright, zesty candied orange peel takes it beyond your typical hot cross bun.

What sets this recipe apart? It’s the subtle art of balancing traditional spices with the fresh brightness of candied orange peel. The dough is soft and pillowy, not too dense, thanks to a little extra kneading and the right yeast. Plus, the cross on top isn’t just decorative—it adds that perfect touch of sweetness and texture. Honestly, this isn’t just another bun recipe; it’s the best version you’ll find that’s both comforting and a little unexpected. Take a bite, close your eyes, and you’ll get why this recipe feels like comfort food reimagined—still soulful but with a fresh twist.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying soft texture without the fuss. Most are pantry staples, with the star being the zesty candied orange peel that brings a lovely brightness.

• For the Dough:
  • 4 cups (500g) all-purpose flour (I recommend King Arthur for best texture)
  • 1/4 cup (50g) granulated sugar
  • 1 packet (2 1/4 tsp or 7g) active dry yeast
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 1 1/4 cups (300ml) whole milk, warmed (use dairy-free milk if needed)
  • 1/4 cup (60g) unsalted butter, melted and cooled (or coconut oil for dairy-free)
  • 1 large egg, room temperature
  • 1/2 cup (80g) golden raisins or currants (optional for extra sweetness)
  • 1/2 cup (75g) candied orange peel, chopped finely (zesty and essential!)
• For the Crosses:
  • 1/2 cup (65g) all-purpose flour
  • 5-6 tbsp water (enough to make a thick paste)
• For the Glaze:
  • 1/4 cup (60g) apricot jam or marmalade, warmed (adds shine and sweetness)
  • 1 tbsp water (to thin the glaze)

Pro tip: Look for firm, small-curd candied orange peel for best flavor and texture. If fresh oranges are in season, you can candy your own peel ahead of time, but store-bought works just fine. You can also swap raisins for dried cranberries for a tart twist.

Equipment Needed

• Large mixing bowl or stand mixer with dough hook attachment (I swear by my KitchenAid for hands-free kneading)
• Measuring cups and spoons (accuracy matters here for yeast dough)
• Wooden spoon or silicone spatula for initial mixing
• Baking sheet or tray lined with parchment paper
• Pastry brush for glazing
• Small bowl for mixing the flour paste (for the crosses)
• Clean kitchen towel or plastic wrap for dough rising
• Cooling rack (essential for letting those buns breathe and stay soft)

If you don’t have a stand mixer, no worries! Kneading by hand works just fine—just expect to use a bit more elbow grease. For budget-friendly options, silicone spatulas and wooden spoons can often be found at affordable prices that last for years. Keep your yeast fresh and stored in the fridge for best results.

Preparation Method

1. Activate the Yeast: In a small bowl, combine 1/4 cup (60ml) warm milk (around 110°F/43°C) with 1 tsp sugar and the yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly. This step is key—if your yeast doesn’t foam, it’s time to get fresh yeast.
2. Mix the Dry Ingredients: In a large bowl or your stand mixer bowl, whisk together the flour, sugar, cinnamon, nutmeg, allspice, and salt. This base gives your buns that classic warm spice aroma.
3. Add Wet Ingredients: Pour in the yeast mixture, melted butter, remaining warm milk, and the egg. Mix on low speed or stir with a spoon until combined.
4. Knead the Dough: If using a stand mixer, knead with dough hook on medium-low for about 8-10 minutes until smooth and elastic. By hand, turn dough out onto a floured surface and knead for 10-12 minutes. The dough should be soft, slightly tacky but not sticky.
5. Fold in Fruit and Orange Peel: Gently knead in the raisins (or currants) and chopped candied orange peel until evenly distributed.
6. First Rise: Shape dough into a ball, place in a lightly greased bowl, and cover with a damp towel or plastic wrap. Let it rise in a warm draft-free spot for 1 to 1.5 hours or until doubled in size.
7. Shape the Buns: Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 90g/3 oz each). Shape each piece into a smooth ball and place on a parchment-lined baking sheet, leaving space to rise.
8. Second Rise: Cover the buns loosely and let rise for 30-45 minutes until puffy but not quite doubled.
9. Make the Cross Paste: Mix the 1/2 cup flour with water until thick but pipeable. Transfer to a small piping bag or a plastic bag with the corner snipped off. Pipe crosses over the buns.
10. Bake: Preheat oven to 375°F (190°C). Bake buns for 20-25 minutes or until golden brown and cooked through. The smell at this point is simply heavenly.
11. Glaze: While buns bake, warm the apricot jam with water until smooth. Brush the hot buns right out of the oven with the glaze to give them a shiny finish and a touch of sweetness.
12. Cool: Transfer buns to a wire rack to cool slightly before serving. The glaze will set with a lovely sheen.

Tip: If your dough feels too sticky during kneading, sprinkle a little flour but be careful not to add too much or the buns turn dense. And those orange peel bits? They’ll give you little bursts of citrus that balance the spice perfectly!

Cooking Tips & Techniques

Let me share some nuggets from my baking adventures that’ll save you from rookie mistakes:

• Yeast Temperature Matters: Too hot and you kill your yeast, too cold and it won’t activate. Aim for warm milk around body temp—think cozy bath water.
• Kneading is Key: Don’t rush this part. Proper kneading develops gluten, giving your buns that soft yet sturdy texture. If you skip it, you’ll end up with flat, dense buns.
• Rising Environment: Dough loves warmth and humidity. I sometimes pop mine in my oven with just the light on for a steady warm spot.
• Cross Paste Consistency: Make sure your flour paste isn’t too runny or it will just spread and disappear in the oven. Thick and pipeable is what you want!
• Glazing While Hot: Brush the glaze immediately after baking while buns are hot — this helps it soak in and create that gorgeous sheen.
• Don’t Overbake: Keep an eye in the last 5 minutes to avoid drying out. The buns should sound hollow when tapped on the bottom.

Trust me, I’ve had batches where the dough didn’t rise because I used cold milk or I piped the crosses too thin (they vanished!). Each attempt taught me something new about timing and texture—so take it slow, and you’ll get there.

Variations & Adaptations

This classic hot cross buns recipe with zesty candied orange peel is pretty versatile. Here are some ideas to make it your own:

• Gluten-Free Version: Swap all-purpose flour for a gluten-free blend designed for yeast breads. Add a bit of xanthan gum if your blend doesn’t include it.
• Seasonal Twist: In summer, swap the candied orange peel for chopped fresh berries or dried cherries for a fruity punch.
• Spice Variations: Add ground cloves or cardamom for a deeper spice profile. I once added some freshly grated ginger for a warm, spicy zing that was a big hit.
• Dairy-Free Adaptation: Use coconut oil or vegan butter and replace milk with almond or oat milk. The buns still come out soft and delicious.
• Cooking Method: Try steaming the buns instead of baking for a super soft, fluffy texture—a technique I picked up from an old cookbook.

One of my favorite twists was adding chopped crystallized ginger alongside the orange peel for a little extra heat and chewiness. It’s a fun variation if you like a bit of spice beyond the cinnamon and nutmeg.

Serving & Storage Suggestions

Serve these classic hot cross buns warm or at room temperature, ideally within a day or two for maximum freshness. They’re perfect sliced in half and slathered with butter, or even toasted lightly to bring out the aroma.

Pair them with a hot cup of tea, spiced chai, or a rich coffee to balance the citrus and spice. They also hold their own alongside soft cheeses or a dollop of clotted cream if you want to get fancy.

Store leftover buns in an airtight container at room temperature for 2-3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. When freezing, wrap individually in plastic wrap for easy toasting later. Reheat frozen buns by thawing at room temp and warming in a 350°F (175°C) oven for 5-7 minutes or toasting slices.

Flavors actually deepen and meld beautifully if you let the buns rest wrapped overnight. The orange peel and spices become more pronounced, making day-old buns almost as good as fresh.

Nutritional Information & Benefits

Each classic hot cross bun with zesty candied orange peel (based on 12 servings) contains roughly:

Nutrient	Amount
Calories	180-200 kcal
Carbohydrates	35g
Fat	4g
Protein	5g
Fiber	1.5g
Sugar	8g (includes natural sugars from fruit)

The recipe is vegetarian and can be made dairy-free. It contains gluten and eggs, so watch for allergies. The candied orange peel adds vitamin C and antioxidants, while spices like cinnamon provide anti-inflammatory benefits. It’s a treat with a little nutritional goodness tucked in, perfect for those who want a classic indulgence with a twist.

Conclusion

Honestly, this classic hot cross buns recipe with zesty candied orange peel is worth every minute you spend baking it. It brings together the best of tradition and a little citrus sparkle that makes it stand out from the crowd. Whether you stick to the original or try one of the variations, you’re going to love how comforting and flavorful these buns are.

Feel free to tweak the spices or fruits to suit your taste—and don’t be shy about sharing your own spin in the comments. I love hearing how you make these recipes your own. So go ahead, pull on your apron, and get baking. Your kitchen will smell like heaven, and your family will thank you!

FAQs About Classic Hot Cross Buns with Zesty Candied Orange Peel

Can I make hot cross buns ahead of time?

Yes! You can prepare the dough the day before, let it rise slowly in the fridge overnight, then shape, rise, and bake the next day for fresh buns.

What can I use instead of candied orange peel?

If you can’t find candied orange peel, try dried cranberries, chopped dried apricots, or even finely chopped fresh orange zest for a fresher flavor.

How do I store leftover hot cross buns?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat by warming in the oven or toasting.

Can I make these buns gluten-free?

Yes, with a gluten-free all-purpose flour blend and some xanthan gum, you can make a tasty gluten-free version, though texture will vary slightly.

What’s the best way to get a shiny glaze on hot cross buns?

Brush them with warm apricot jam or honey right after baking while they’re still hot. This gives a beautiful shine and adds a touch of sweetness.

Print