Hot Cross Buns With Apricot Glaze
Hot cross buns have always held a special place in my heart. Growing up, I would rush into the bakery every Easter just to see them. A whiff of that warm, cinnamon-spiced aroma, the soft crumb, and the sweet glaze was enough to make me giddy, even though no one in my household ever made them from scratch.
The ritual of the cross on top, the spices tucked inside, and the little bursts of sweetness from dried fruit feel celebratory, comforting, and alive. They are also steeped in history, traditionally tied to Lent and long-standing Easter traditions.
That said, baking hot cross buns can sound intimidating, but you can absolutely make your own incredible batch at home.
One of my favorite debates is how to eat them. Fresh from the oven, they are irresistible. But lightly toasted the next day with butter, especially whipped butter with a hint of lemon zest and a smear of apricot jam, they take on a whole new dimension.
That balance of warmth, sweetness, and richness is exactly why I love them so much. The addition of apricots in the dough and a glossy apricot glaze on top gives them extra brightness and depth of flavor.
Hot Cross Buns With Apricot Glaze
Soft, spiced hot cross buns with diced apricots and a shiny apricot glaze. Perfect for Easter, brunch, or anytime you want a special treat. Lightly toast for best flavor and serve with butter or jam.
Ingredients
- 1/3 cup + 1 tbsp sugar
- 1 cup warm milk
- 1 packet (2 1/4 tsp) instant yeast
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of cardamon
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/3 cup dried apricots, chopped
- 1 tsp lemon juice + 1/2 tsp zest
- 1/2 cup raisins
- 1/2 cup all-purpose flour
- 5–7 tbsp water (adjust for a thick, pipeable paste)
- 3 tbsp apricot jam
- 1–2 tsp water, just enough to loosen so it spreads easily
- Optional: 1/2 tsp lemon zest for extra brightness
- Whipped butter with lemon zest (optional for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Toss the chopped apricots with lemon juice and zest. Microwave for 30 seconds, then set aside to cool.
- In the bowl of a stand mixer, combine the flour, sugar, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the warm milk and a small amount of the sugar. Add the yeast, cover, and let sit for 5–10 minutes, until foamy.
- Using the dough hook attachment, add the egg and the yeast mixture to the dry ingredients. Mix on low speed until a rough dough forms. Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth, elastic, and begins to pull away from the sides of the bowl. The dough should stretch when pulled, or spring back slowly when lightly pressed.
- Add the softened butter in small pieces, mixing until fully incorporated.
- Mix in half of the apricots and raisins until evenly distributed.
- Transfer the dough to a lightly oiled bowl or Dutch oven and cover. Let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
- Gently punch down the dough, then fold in the remaining apricots and raisins.
- Turn the dough out onto a lightly floured surface. Divide into 12 equal portions and shape each into a smooth ball. You can weigh them for accuracy.
- Arrange the buns in a greased baking dish, leaving a little space between each. Cover and let rise for 45 minutes, until puffed and slightly touching.
- In a small bowl, mix the flour and water until a thick, smooth paste forms. Transfer to a piping bag or a plastic bag with a corner snipped, then pipe crosses over the buns.
- Bake for 20 to 25 minutes. If the buns are still pale by then, increase the temperature to 375°F and bake for an additional 5 to 7 minutes, checking frequently to prevent burning.
- Warm the apricot jam with a small amount of water until smooth. Brush over the buns immediately after baking.
- Allow to cool slightly before serving. Best enjoyed warm, or toasted with butter and apricot jam within 1 to 2 days.
Notes
- Make-ahead dough (important): After mixing and kneading the dough (before the first rise), transfer it to a lightly oiled bowl, cover tightly, and refrigerate overnight. The dough will slowly rise in the fridge. The next day, let it sit at room temperature for 30–45 minutes before shaping.
- Add half the dried fruit during mixing to prevent tearing the dough, then fold in the rest after the first rise.
- Brush the apricot glaze while the buns are still hot for the best shine and moisture.
- For serving, lightly toast and pair with butter, apricot jam, or whipped butter with lemon zest.
- Do not worry if the crosses are not perfect. Flavor and texture matter most.
Nutrition Facts
Calories
230Fat (grams)
7 gCarbs (grams)
37 gSugar (grams)
12 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
