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

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A classic hot cross buns recipe featuring warm spices and bright, zesty candied orange peel for a soft, pillowy texture and a fresh twist on a traditional favorite.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 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
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1/2 cup (80g) golden raisins or currants (optional)
  • 1/2 cup (75g) candied orange peel, chopped finely
  • For the crosses:
  • 1/2 cup (65g) all-purpose flour
  • 5–6 tbsp water
  • For the glaze:
  • 1/4 cup (60g) apricot jam or marmalade, warmed
  • 1 tbsp water

Instructions

  1. Activate the yeast by combining 1/4 cup (60ml) warm milk (around 110°F/43°C) with 1 tsp sugar and the yeast. Let sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer bowl, whisk together flour, sugar, cinnamon, nutmeg, allspice, and salt.
  3. Add the yeast mixture, melted butter, remaining warm milk, and egg. Mix until combined.
  4. Knead the dough with a stand mixer dough hook for 8-10 minutes or by hand for 10-12 minutes until smooth and elastic.
  5. Fold in raisins (or currants) and chopped candied orange peel evenly.
  6. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
  7. Punch down dough and divide into 12 equal pieces (~3 oz each). Shape into balls and place on parchment-lined baking sheet.
  8. Cover and let rise for 30-45 minutes until puffy but not doubled.
  9. Mix 1/2 cup flour with water to make a thick paste for crosses. Pipe crosses over buns.
  10. Preheat oven to 375°F (190°C). Bake buns for 20-25 minutes until golden brown.
  11. Warm apricot jam with water and brush glaze over hot buns immediately after baking.
  12. Cool buns on a wire rack before serving.

Notes

Use warm milk around body temperature to activate yeast properly. Knead dough thoroughly for soft texture. Pipe thick, pipeable flour paste for crosses to prevent spreading. Brush glaze while buns are hot for shiny finish. Avoid overbaking to keep buns soft.

Nutrition

Keywords: hot cross buns, candied orange peel, Easter buns, spiced buns, homemade buns, classic recipe, baking, sweet bread

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