Lemon Hot Cross Buns



  • 4.5 cup flour
  • 0.33 cup unsalted butter, cubed
  • 2 eggs
  • Vegetable spray
  • 1 egg white lightly beaten
  • 2 lemons zested
  • 2 Tbsp lemon juice
  • 0.67 cup sugar
  • 1 .75 oz envelope quick rise yeast
  • 1 tsp salt
  • 0.5 tsp nutmeg
  • 0.5 tsp cinnamon
  • 1 cup milk
  • 3 Tbsp honey
  • 2 Tbsp water
  1. Combine 2 ½ cups flour, sugar, yeast, salt, nutmeg and cinnamon in the bowl of a stand mixer fitted with a dough hook.
  2. In a small saucepan, heat milk, honey, lemon juice, water, lemon zest and butter cubes. Heat over medium heat, stirring constantly until butter has melted. Remove from heat and let cool 5 minutes.
  3. Pour milk into flour mixture. Beat on low speed for 2 minutes or until moistened. Increase speed to medium and add eggs one at a time, mixing well after each addition. Beat 3 minutes. Reduce speed to low and gently beat in remaining flour until dough is soft and holds together. Dough will be sticky. Continue beating at medium speed for 5 more minutes.
  4. Scrape dough from bowl and place in a well-oiled bowl. Cover and let rise for 1 hour or until doubled.
  5. When dough has doubled, punch down and turn onto a floured surface. Knead for only a minute. Separate down into 20 equal portions. Roll each portion into a ball and set onto a jellyroll pan lined with parchment paper. Cover and let buns rise for another hour. Brush buns with egg white when ready.
  6. Bake at 375 for 15 minutes or until buns are golden brown on top. Remove and let cool on a rack for 15 minutes.


  • 2 cup powdered sugar
  • 2 Tbsp lemon juice
  • 1 lemon zested
  • 4 Tbsp milk
  • 1 tsp vanilla
  1. Meanwhile prepare glaze. You may have to adjust milk to get a good piping consistency. Pour glaze into a zip top with a corner snip or into a piping bag. Pipe an "x" over slightly warm buns.

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