Lemon and Poppy Seeds Hot Cross Buns
Brighten up your Easter baking with a twist on a classic—Lemon and Poppy Seeds Hot Cross Buns. These pillowy-soft buns are infused with the zing of fresh lemon zest and the subtle crunch of poppy seeds, offering a refreshing take on the traditional spiced version. Glazed to a golden shine and topped with the iconic cross, they’re the perfect blend of tradition and modern flair. Whether you're baking for brunch, gifting a batch, or simply treating yourself, these citrusy buns bring a little sunshine to every bite.
Prep time 10 mins, plus proofing time
Bake time 15 mins
Makes 12
Equipment
Tala Performance Baking Tray 39cm x 27cm
Tala Yellow 1920's Cooks Measure
Tala Yellow Stoneware Mixing Bowl
Ingredients
Dough
500g strong white bread flour
1 egg, beaten
275ml milk
75g unsalted butter, softened
100g caster sugar
5g fast-action dried yeast
1/2 teaspoon salt
1 tbsp poppy seeds
Zest of 2 lemons
Crosses
4-5 tbsp water
50g plain flour
To finish
1 lemon, juiced
2-3 tbsp icing sugar
Method:
1. Add the dough Ingredients, making sure the salt doesn't come in contact with the yeast, to the bowl of a stand mixer. Knead on low speed for 1 min and then on full speed for 4-5 mins.
2. Leave the dough to rise in a warm place for few hours, until doubled in size.
3. Turn the dough out onto a floured surface and divide it into 12 pieces. Shape each piece into a ball.
4. Place the 12 buns onto a large baking tray, lined with greaseproof baking paper, leaving some space between them. Cover with a tea towel and leave to rise in a warm place for 30 mins.
5. Beat 4-5 tbsp of water into the flour to make a paste. Transfer to a piping bag and cut off the tip. Pipe crosses over the buns.
6. Bake in a preheated oven to 220°C/200°C fan/gas mark 6 for 15 mins.
7. Add the lemon juice and icing sugar to a small mixing bowl and beat until the sugar completely dissolves. Brush over the buns while still warm.
8. Cool on a wire rack.
9. Enjoy!