Traditional Hot Cross Buns Recipe

For the buns:

• ¼ cup orange juice
• 1 cup mixed currants, cranberries, chopped dried apricot, and/or chopped candied orange zest
• 2½ teaspoons active dry yeast or 2 teaspoons instant yeast
• 1¼ cup whole milk, room temperature
• 3 large eggs
• 4½ cups all-purpose flour
• 6 tablespoons unsalted butter, softened
• ¼ cup brown sugar
• 1½ teaspoons salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cardamom

For the icing:

• 1 cup confectioners' sugar (powdered sugar)
• 4 teaspoons orange juice
• ¼ teaspoon vanilla extract
• ⅛ teaspoon salt

1. 1

   In a small bowl, combine the orange juice and dried fruit and set aside.

2. 2

   In another small bowl, combine the yeast with 2 tablespoons of the milk and let it sit at room temperature until foamy, about 1–2 minutes. (If the yeast doesn't foam, start over with new yeast. Skip this step if using instant yeast.)

3. 3

   In the bowl of a stand mixer fitted with the dough hook attachment, combine the remaining milk, yeast mixture, 2 of the eggs, flour, butter, brown sugar, salt, and spices.

4. 4

   Knead in the stand mixer until the dough is elastic.

5. 5

   Add the soaked fruit and any remaining orange juice, and knead until incorporated.

6. 6

   Cover the mixing bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for 1 hour.

7. 7

   On a lightly floured surface, divide the dough into 12 equal pieces and arrange in a greased 10-inch square pan.

8. 8

   Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 hour.

9. 9

   In a small bowl, beat the remaining egg with a splash of water to make an egg wash.

10. 10

    Preheat the oven to 375 degrees Fahrenheit.

11. 11

    Brush egg wash over the buns and bake until golden brown, about 20 minutes.

12. 12

    Remove from the pan and let the buns cool on a wire rack.

13. 13

    Meanwhile, make the icing. In a medium bowl, combine confectioners' sugar, orange juice, vanilla extract, and stir until smooth.

14. 14

    Transfer the icing to a piping bag fitted with a small round tip.

15. 15

    When the buns are cool, pipe crosses on the tops of the buns.

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