Orange Hot Cross Buns

These orange hot cross buns are sweet, lightly spiced, flavored with orange zest, and loaded with candied orange peel and golden raisins. Made with brioche dough make them so rich and fluffy!

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Homemade hot cross buns are an Easter tradition! While it is traditional to make them for Good Friday, they are also great for Easter breakfast and all year round! Served warm with soft butter, no one can resist this flavorsome combo!

These hot cross buns are made with an enriched brioche dough that’s lightly sweetened, spiced, and flavored with fresh orange zest. It is filled with golden raisins and candied orange peel, then brushed with a simple orange syrup. So, if you are not a fan of regular raisins in traditional hot cross buns, I think you’ll love this one!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THESE ORANGE HOT CROSS BUNS

• They’re so rich, fluffy, and soft! Even after 24 hours.
• Flavored with orange zest and loaded with candied orange peel and golden raisin!
• You can store them in the refrigerator and let them rise overnight for easy prep in the morning.
• It makes your house smell incredible!
• Making homemade hot cross buns is super fun and easy!
• The orange sugar syrup goes on after the buns have come out of the oven, it gives them an extra fragrance and shine.

INGREDIENTS NEEDED & NOTES

Milk – You can use any type of milk, but whole milk is the best option for the softest buns, use whole milk. It adds fat to the dough and creates a richer taste and softer crumbs. Yes, this recipe also works with water, dairy-free milk, or low-fat milk, but the texture just doesn’t compare.

Butter – For flavor and texture! You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my buns to taste too salty. If you use salted butter, I recommend skipping the salt.

Egg – This helps to emulsify the dough. The dough rises better with egg, creating large soft crumbs.

Yeast – This recipe uses active dry yeast, but you can also use instant yeast and skip the rehydration process.

Flour – This recipe uses two types of flour, all-purpose flour, and bread flour. I like using bread flour because it has a high protein content, which can result in chewier bread.

Orange – For flavor! You’ll need fresh orange zest for the dough and fresh orange juice for the glaze. This recipe also uses candied orange peel for the filling.

Dried Fruit – I love golden raisins, but you can also use apricots, cranberries, or whatever dried fruit you prefer!

Sugar – You’ll only need granulated sugar for this recipe! The sugar acts not only as a flavor but also feeds the yeast and tenderizes the dough.

Salt – This helps to balance all the flavors.

Vanilla – A little bit of vanilla extract to enhance the flavor.

Spices – I use ground cinnamon, nutmeg, and cloves. If it is too much spice for you, you can just use cinnamon and it will taste lighter.

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

• Stand Mixer
• 9×13 inch loaf pan
• Mixing bowl
• Piping bag
• Saucepan
• Parchment Paper
• Plastic Wrap

STEP-BY-STEP INSTRUCTIONS TO MAKE THESE ORANGE HOT CROSS BUNS

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Make the Dough

Cut cold butter into cubes, and leave it at room temperature. Then, heat the whole milk until just warm, not hot.

In the bowl of your stand mixer, combine active dry yeast, 1 tablespoon sugar, and warm milk. Stir to combine and leave it for about 10 minutes until foamy. This is to activate the yeast and make sure it’s still alive.

Add the bread flour, all-purpose flour, orange zest, spices, salt, vanilla, eggs, and the remaining sugar to the yeast mixture, then mix with the dough hook attachment on low speed until just combined and a shaggy dough forms. Then add the butter cubes one piece at a time, and wait until incorporated before adding the next piece. After all of the butter has been added, turn the mixer speed to medium speed and mix the dough for another 8 to 10 minutes until the dough pulls away from the bowl, smooth, and elastic

Flour your hands, remove the dough from the mixing bowl, and place it on your lightly floured work surface. Then, give it a little knead and form the dough into a ball. Lightly grease a large bowl with butter or cooking spray, and place the dough in it. Cover the bowl with plastic wrap and let it rise in a warm spot for about 1.5 hours until it doubled in size.

STEP 2 – Add the Filling and Shape the Buns

Line 9 x 13 inch baking pan with parchment paper. Set aside. Punch down the dough and transfer it to your lightly floured work surface. Add the dried fruits and candied orange peel, then knead in the fruit by hand until the fruits evenly incorporate into the dough.

Divide the dough into 12 equal pieces, then roll each piece tightly into a ball and arrange them on the prepared baking pan. Cover the pan with plastic wrap and leave in a warm place for about 1 hour until the buns are puffy and the dough springs back when lightly pressed with a finger.

STEP 3 – Make the Crosses and Bake the Buns

Preheat the oven to 350F. Then, make the cross mixture by combining the flour and water and mix until smooth. Transfer to a piping bag and snip the tip off the piping bag and pipe crosses onto the tops of the buns.

Bake the buns for about 30 minutes until golden brown. If you happen to have an instant-read thermometer, you can check the thickest center part of your babka. When it’s done, the center should be between 185F – 200F.

Prepare the orange sugar syrup when the buns are almost done. Combine all the ingredients in a small saucepan, and boil for 1-2 minutes until all the sugars dissolve.
Remove the buns from the oven and immediately brush them with the orange sugar syrup. Allow to cool in pans for about 15 minutes then remove and transfer to a wire rack and allow to cool. Enjoy warm with butter!

TIPS FOR MAKING THE BEST ORANGE HOT CROSS BUNS

• Make sure your yeast is still active. Combine the yeast, 1 tablespoon sugar, and warm milk. Stir to combine and leave it for about 10 to 15 minutes until foamy. If the mixture is foamy and creamy, the yeast is active
• If the dough is too soft and sticking to the bowl after kneading, add 1 tablespoon of flour at a time until the dough pulls away from the mixer bowl and smooth.
• Use fresh orange! Fresh orange zest and fresh orange juice.
• If your buns browning too fast, you can loosely cover the top with aluminum foil.
• Use an instant-read thermometer to check if your babka is done baking. When it’s done, the center should be between 185F – 200F.
• When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry.

HERE’S HOW TO SERVE AND STORE ORANGE HOT CROSS BUNS

I highly recommend enjoying these orange hot cross buns warm, fresh from the oven, or at least on the same day you bake them. They have the best texture and flavor on the first day.

If you want to keep them for later, place the buns in an airtight container at room temperature for about 2 days or longer if refrigerated.
You can also freeze the buns. Wrap the leftover buns in a layer of plastic wrap and then place it in a freezer-safe container or a zip-top bag. It will last for up to 2 months in the freezer.
You can reheat these hot cross buns in a toaster oven, regular oven, or microwave.

FAQ (Frequently Asked Questions)

Can I substitute bread flour for all-purpose flour?

Yes, all-purpose flour can also make great bread. For this recipe, if your dough is still too soft you can add 1 tablespoon up to 2 tablespoons of all-purpose flour until the dough pulls away from the mixer bowl and is smooth.

Can I make these orange hot cross buns a day before?

Yes, absolutely! After shaping the buns, cover the pan with plastic wrap and store it in the refrigerator for up to 12 hours. Bring to room temperature and allow rolls to rise (this will take a longer time). Then, add the crosses and bake.

How to tell when the dough is well-kneaded?

Take a small ball of the dough and stretch it into a thin sheet between your fingers. The dough will stretch into a thin film without breaking, and it must be thin enough to pass light through it.
If the dough quickly tears – you guessed it, keep kneading!

How do I know my buns are ready to go in the oven?

Apply a little oil or butter to your finger, and gently poke the dough. It should rise back slowly, if it quickly pops back leaving no mark at all it means it’s not ready. Give it a bit more time.

Instant Yeast and Active Dry Yeast, What Is The Difference?

These two types of yeast can generally be used interchangeably, but Active Dry Yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, while active dry yeast must first be dissolved and rehydrated in warm water or milk until foamy.

Why does my dough take so long to rise?

Rise time will depend on your environment. Doughs rise faster at warmer temperatures. The ideal temperature for most doughs to rise is 72F – 77F. If the temperature is too high, the dough won’t have enough time to develop and If the temperature is too low, the dough may not rise enough or may take a long time to rise.

How to get bread dough to rise in the cold season?

Use your oven! Place the dough in the middle rack of the oven, then place a pot of hot water under the dough, replacing it once or twice. The oven becomes a warm and moist environment for the yeast to rise.
You can also let it rise slowly over a long time, which does give you good flavor but requires serious patience.

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Happy Baking!