Hot Cross Buns Raisins Orange (Printable)
Soft spiced buns filled with raisins and crowned with a zesty orange glaze for a flavorful treat.
# What You Need:
→ Dough
01 - 4 cups bread flour
02 - 1/3 cup granulated sugar
03 - 1 packet (7 g) active dry yeast
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground allspice
08 - 1 cup whole milk, lukewarm
09 - 1/4 cup unsalted butter, melted
10 - 1 large egg
11 - 1 cup raisins
12 - Zest of 1 orange
→ Cross Paste
13 - 1/2 cup all-purpose flour
14 - 5-6 tablespoons water
→ Orange Glaze
15 - 3/4 cup powdered sugar
16 - 2-3 tablespoons fresh orange juice
# How-To Steps:
01 - In a large bowl, combine bread flour, granulated sugar, active dry yeast, salt, ground cinnamon, ground nutmeg, and ground allspice. Mix thoroughly to distribute spices evenly.
02 - Create a well in the center of the dry mixture. Pour lukewarm whole milk, melted unsalted butter, and cracked egg into the well. Stir ingredients together until a soft, shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky. The dough should spring back when pressed lightly.
04 - Gently fold raisins and orange zest into the dough, kneading just until evenly distributed throughout. Avoid overworking to maintain dough texture.
05 - Place dough in a lightly oiled bowl, turning to coat all surfaces. Cover with plastic wrap or damp towel and let rise in a warm, draft-free area for 1 hour until doubled in size.
06 - Punch down risen dough to release air. Divide into 12 equal portions and shape each into a smooth, round ball. Arrange on parchment-lined baking sheet with 2 inches space between buns.
07 - Cover shaped buns loosely with plastic wrap and let rise for 30 to 40 minutes until puffy and visibly increased in size.
08 - Preheat oven to 375°F while buns complete their second rise.
09 - Whisk all-purpose flour with water in a small bowl until thick and pipeable, similar to toothpaste consistency. Transfer mixture to piping bag or Ziploc with corner snipped.
10 - Pipe a straight line vertically down each bun, then horizontally across to form a cross shape. Apply gentle, even pressure for clean lines.
11 - Bake at 375°F for 20 to 25 minutes until golden brown on top and cooked through. Buns should sound hollow when tapped on bottom.
12 - While buns bake, whisk powdered sugar with fresh orange juice until smooth and drizzling consistency forms. Add more juice if too thick.
13 - Immediately brush hot buns with orange glaze using pastry brush, covering tops evenly. Allow to cool on baking sheet for 10 minutes before transferring to wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- The combination of plump raisins and fresh orange zest creates this incredible bright warmth that you cant get from store bought versions
- These freeze beautifully so you can pull one out, toast it, and pretend its fresh baked any morning of the week
02 -
- The cross paste needs to be quite thick or it will spread too much during baking and lose that defined cross shape
- Brush the glaze on while the buns are still hot so it melts into the surface creating that beautiful glossy finish
03 -
- Use an instant read thermometer to check that your milk is between 100F and 110F before adding to the yeast
- If you dont have a piping bag snip the corner off a ziplock bag and use that to pipe the crosses