Friday, April 11, 2025

Hot Cross Buns: Updated, Improved, Simplified 🍊🍊

Friends, hello.

This hot cross bun recipe has lived on my site for years and as with many of my bread recipes, it has been tweaked numerous times. When I made the buns last year, I remember thinking they were a little too sweet and dense, and while my family still devoured them, I couldn't help but tweak them one last time.

In sum:

I've reduced the sugar from 1/2 cup to 1/3 cup (gram measurements, of course, are included).
I've added the zest of one clementine (or orange) and then, post-baking, I use the juice from that clementine to make a very simple glaze, which gives the buns the loveliest sheen (see below).
I've simplified the mixing process — I no longer heat half of the milk: all of the wet ingredients are now whisked together at once.
I've added a brief knead, no more than 60 seconds, which makes all the difference in the final texture of the buns.

The post has been updated with new photos and a new video 🎥

I am loving the addition of the orange flavor here — it so nicely complements the nutmeg — and I am loving how the dough handles thanks to the brief knead.

If you wish to serve these on Good Friday, you can make the dough on Wednesday or Thursday of next week and stash the pan of buns in the fridge until you are ready to bake them. As always, let me know if you have any questions. I'll be back tomorrow morning with my usual Saturday newsletter 👋👋👋

Hot Cross Buns

The buns with the orange glaze 🍊🍊:

Final Note: Traditionally, the cross is made with a flour-water paste that is piped across the buns before baking. I've never loved the flavor or texture of this flour cross, so I pipe a simple cream cheese icing over the buns post baking. Not traditional, but delicious and wildly appreciated by the children 👍👍