Spiced Orange Hot Cross Buns

Spiced Orange Hot Cross Buns

A burst of citrus freshness makes these fluffy buns a little different to the rest – their orange glaze is sticky perfection.

Prep time 20 mins. Cook time 25 mins (plus proving)
Makes 9


125ml (½ cup) milk
100g butter, coarsely chopped
1 egg, lightly beaten
Juice and finely grated rind of 1 ½ oranges
400g (2 2/3 cups) plain flour, plus 2 tbsp extra
130g caster sugar, plus 2 tbsp extra
55g (1/3 cup) sultanas
40g (½ cup) candied orange, diced
2½ tsp dried yeast
1 tbsp ground cinnamon
1 tsp mixed spice
½ tsp sunflower oil
Butter, to serve


1. Heat milk and butter in a small saucepan over low heat until butter melts, set aside to cool slightly, then whisk in egg and two-thirds of the juice. Mix rind, flour, sugar, dried fruit, yeast, spices and ½ tsp salt in an electric mixer fitted with a dough hook on low speed to combine. Add milk mixture, knead until a soft dough forms (2-3 minutes) and place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (1-1¼ hours).

2. Knock back dough, divide into 9 even pieces, then roll each piece into a smooth ball. Arrange in a circle on a large baking tray lined with baking paper, leaving 1cm between each for dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).

3. Preheat oven to 220°C. Stir remaining flour, sunflower oil and enough cold water in a small bowl to form a thin smooth paste (3-4 tbsp water). Spoon into a piping bag fitted with a small plain nozzle and pipe
a cross on each bun. Bake for 10 minutes, then reduce oven to 200°C and bake until buns are golden brown and sound hollow when tapped (10-15 minutes).

4. For the glaze, bring remaining sugar and remaining orange juice to the boil in a small saucepan, stirring to dissolve sugar. Brush over warm buns and serve warm or at room temperature with butter.

Check out this Hot Cross Buns recipe with a twist.