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Flavorful Hot Cross Buns Recipe with Candied Orange Peel Easy and Perfect for Easter

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Soft, fragrant hot cross buns bursting with candied orange peel and warm spices, perfect for Easter or any cozy occasion. This recipe is quick, easy, and delivers a delightful citrus twist on a classic treat.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup (240ml) milk, warmed to about 110°F (43°C)
  • ¼ cup (56g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (about 80g) candied orange peel, chopped finely
  • ¼ cup all-purpose flour and 5 tablespoons water paste (for the cross on top)
  • Optional: Apricot jam, warmed and brushed on after baking for glaze

Instructions

  1. Activate the yeast (10 minutes): Warm the milk to about 110°F (43°C). Pour into a small bowl and stir in 1 tablespoon of sugar and the yeast. Let it sit until foamy and bubbly.
  2. Mix dry ingredients (5 minutes): In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon, and nutmeg.
  3. Combine wet and dry (5 minutes): Make a well in the flour mixture and add the yeast mixture, softened butter, and eggs. Stir until it starts coming together.
  4. Knead the dough (10-12 minutes): Turn the dough out onto a floured surface and knead until smooth and elastic. If using a mixer, knead on medium speed with the dough hook.
  5. Incorporate candied orange peel (2 minutes): Gently knead the chopped candied orange peel into the dough.
  6. First rise (1 to 1.5 hours): Place the dough in a lightly greased bowl, cover, and leave in a warm spot until doubled in size.
  7. Shape the buns (10 minutes): Punch down the dough. Divide into 12 equal portions (~3.2 oz each). Shape into smooth balls and place on a parchment-lined baking sheet, spaced 2 inches apart.
  8. Second rise (45 minutes): Cover buns loosely and let puff up until nearly doubled.
  9. Make the cross paste: Mix flour and water to a thick paste. Transfer to a pastry bag or zip-top bag with a small corner snipped.
  10. Pipe crosses & bake (20-25 minutes): Pipe crosses over each bun. Bake at 375°F (190°C) until golden brown and hollow sounding when tapped.
  11. Glaze (optional): Warm apricot jam and brush over buns immediately after baking.
  12. Cool and enjoy: Let buns cool on a wire rack for at least 15 minutes before serving.

Notes

Use lukewarm milk to activate yeast properly. Knead gently when adding candied orange peel to keep pieces intact. Avoid overbaking to keep buns soft. Let buns cool before slicing for best texture. Dough can be prepared ahead and refrigerated overnight. Substitute candied orange peel with dried apricots or raisins if unavailable.

Nutrition

Keywords: hot cross buns, candied orange peel, Easter recipe, cinnamon buns, spiced buns, homemade buns, baking, breakfast buns

Find it online: https://jodierecipes.com/flavorful-hot-cross-buns-recipe-with-candied-orange-peel-easy-and-perfect-for-easter/