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Flavorful Overnight Cold-Fermented Hot Cross Buns Recipe with Cardamom Raisin Orange Glaze

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This recipe features soft, pillowy hot cross buns with a warm cardamom raisin dough and a bright orange glaze, enhanced by an overnight cold fermentation for deep flavor and perfect texture.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup granulated sugar (100g)
  • 1 ¼ cups whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons unsalted butter, softened (56g)
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cardamom
  • 1 cup raisins (150g), soaked in warm water for 10 minutes then drained
  • ¾ cup all-purpose flour (90g) for crosses
  • ½ cup water (120ml) for crosses
  • 1 cup powdered sugar (120g) for glaze
  • 3 tablespoons fresh orange juice (45ml)
  • 1 teaspoon orange zest
  • A pinch of salt for glaze

Instructions

  1. Activate the yeast by stirring active dry yeast into warmed milk with 1 tablespoon sugar. Let sit 5–10 minutes until frothy.
  2. In a large bowl or stand mixer, whisk together flour, remaining sugar, salt, and ground cardamom.
  3. Add yeast mixture, softened butter, and eggs to dry ingredients. Mix on low speed or stir until rough dough forms.
  4. Knead dough by hand for 8–10 minutes or 5–7 minutes in mixer until soft, slightly tacky, elastic but not sticky.
  5. Fold in soaked and drained raisins gently to distribute evenly.
  6. Place dough in lightly oiled bowl, cover tightly, and refrigerate overnight (12–16 hours) for cold fermentation.
  7. Next morning, let dough sit at room temperature for 30 minutes. Punch down gently and divide into 12 equal pieces (~80g each). Shape into smooth balls and place on lined baking sheet spaced 2 inches apart.
  8. Cover shaped buns and let rise in warm spot for 1–1.5 hours until puffy and nearly doubled.
  9. Mix flour and water for crosses into smooth paste. Transfer to piping bag and pipe crosses over buns.
  10. Preheat oven to 375°F (190°C). Bake buns 18–22 minutes until golden and hollow sounding when tapped.
  11. While baking, whisk powdered sugar, orange juice, orange zest, and pinch of salt until smooth for glaze.
  12. Brush warm orange glaze over buns immediately after baking.
  13. Cool buns on wire rack for 15 minutes before serving.

Notes

Do not add too much flour; sticky dough is better than dry. Shape buns into smooth, tight balls for even rising. Brush orange glaze immediately after baking for best stickiness. Dough can be kneaded by hand if no mixer is available. For dairy-free, substitute milk and butter with plant-based alternatives and use flax eggs for vegan version.

Nutrition

Keywords: hot cross buns, cardamom, raisin, orange glaze, overnight fermentation, baking, Easter, sweet bread

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