Orange Glazed Hot Crossed Buns

The classic Easter bun, with delicious spices and chewy raisins it’s the perfect treat!


So hot crossed buns are certainly a new love of mine. When I was a kid I wouldn’t go near them, probably because they had raisins in them, but then one day something strange came over me and I bought a bag of them and let’s just say, life has never been the same!

It’s kinda sad to me that these delicious little buns are only available during the Easter seasons but I guess that’s part of what makes them special. I think what I have come to love about them is the spiciness. It’s like an upgraded version of raisin bread only better. And the glaze, it really throws these delicious little buns over the top.

Now I think that I always thought that the crosses were icing and was disappointed to find out that it wasn't, but this the addition of vanilla it gives the crosses a bit of pizzaz that I think they need. I’m also not opposed to icing crosses - maybe next year.

So here is the other thing, if you don’t love raisins the great thing with making your own is you can leave them out. While that may not be traditional they are your hot crossed buns so do what you want, that’s the best thing about baking for yourself! And if you eat the whole batch yourself no one will be there to judge you!


prep time 25 minutes + 2 hours rising

cook time 20 minutes

total time 2 hour 45 minutes

servings 12


1 tbsp active dry yeast

1/2 cup granulated sugar

1 1/2 cup lukewarm milk

4 1/4 cup flour

1 tsp cinnamon

2 tbsp allspice

1/2 tsp nutmeg

1/2 tsp clove

1/2 tsp salt

1 1/2 cups rasins

2 orange (zest only)

3 1/2 tbsp unsalted butter

1 egg


1/2 cup flour

1 tbsp vanilla

4 tbsp water


2 oranges (juice only)

1 tbsp honey

1/2 tbsp butter


In the bowl of a stand mixer place yeast, 2 tsp of sugar and water and stir until combined. Allow to sit for 10 minutes or until frothy.

To the bowl add remaining sugar, flour, spices, salt, raisins, oranges zest, egg and melted butter. Using the dough hook mix until it is elastic and smooth.

Cover with a clean damp towel and allow to sit for 30-90 minutes or until doubled in size.

Line a baking sheet with parchment paper then remove the damp towel and punch down to deflate. Turn out dough onto a floured surface and knead gently for 1 minute then form into a log. Cut into 12 equal pieces then form into a bun shape. Place on the prepared baking sheet then repeat until all of the dough has been used. Cover once again with the damp towel and allow to rest another 45 minutes.

Preheat oven to 350. In a small bowl combine the flour, vanilla and water and stir until smooth. Place mixture in a ziplock bag then snip the corner. Pipe crosses over the buns going slow so that it curves each bun.

Bake 20-23 minutes or until golden brown.

While baking combine the juice of the oranges, honey and butter and simmer for 15 minutes or until thickened.

Remove buns from the oven then while still warm brush them with the glaze then allow to cool on a cooling rack.