Bright, zesty, and equally perfect for Easter, Mother's Day or summer months, Lemon Poppy Seed Hot Cross Buns are a delicious twist on the classic Easter bake. Whether you're treating a lemon lover or baking something a little different for Easter brunch, these buns combine the tangy freshness of citrus with the soft, fluffy texture we all love. Trust me, they'll be the star of any occasion!
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A Fresh Version of Classic Hot Cross Buns
Hot cross buns are a traditional treat often enjoyed on Good Friday, marked by the signature cross on top to symbolise the crucifixion. Originating in England, these spiced buns have long been a symbol of Easter and springtime renewal.
I don't know about you, but when Easter rolls around and spring is in full swing, I start craving fresh flavours-cinnamon and spices can stay in winter, thank you very much. That's why this Lemon and Poppy Seed Hot Cross Buns recipe is the perfect twist.
This zesty hot cross bun recipe is always a huge hit, offering a light, citrusy option that's perfect for the season. If you're a fan of experimenting, I have a variety of hot cross bun recipes for you to explore:
Ingredient Notes
Here's everything you will need to make these Lemon Poppy Seed Hot Cross Buns:
- caster sugar: or white granulated sugar. We use sugar in the dough, as well as for the lemon glaze for the buns.
- lemons: zest will be used in the dough, and juice will form a lemon glaze. Make sure to use large unwaxed lemons.
- fast-action yeast: a.k.a instant yeast. If you're using inactive dried yeast, make sure to activate it in warm milk first.
- milk: we used dairy milk.
- strong bread flour: whilst these buns can be made with all-purpose flour (plain flour), we find the buns hold their shape and rise better when higher gluten flour is used.
- salt.
- poppy seeds.
- unsalted butter: softened.
- egg: medium in the UK, large in the US.
- citrus peel: lemon peel or mixed peel can be used, it is sometimes known as candied peel.
Step-By-Step Method
Let's jump into the recipe itself!
Step 1: Mixing and Proofing the Dough
1. Make lemon sugar, by rubbing the lemon zest into caster sugar - this will release the oils from the zest, enhancing the lemony flavour in your buns.
2. Place the dry ingredients: flour, yeast, salt and lemon sugar in the bowl of a stand mixer and mix to combine.
3. Add the milk, egg, mixed peel and poppy seeds to the flour mixture, and mix in your stand mixer fitted with a dough hook attachment on low speed until shaggy dough forms and there are no pockets of dry flour.
4. One small bit at a time, start adding the softened butter. Keep running your stand mixer until your dough feels very elastic and looks shiny and smooth - it should take about 10 minutes on medium speed.
5. Grease a large bowl with a little butter or vegetable oil. Scoop the dough onto a lightly floured surface and shape a ball. Place it in a lightly greased bowl, cover it with cling film (plastic wrap) or a damp tea towel and leave in a warm place to rise for 1-1.5 hours, or until doubled in volume.
6. While the dough proofs, line a large roasting tray (baking tray with high rims) measuring approximately 32 x 24cm (9 x 13 inches) with parchment paper.
7. When the dough has risen, knock the air out of the dough and scoop it out onto a floured surface. Divide the dough into 12 equal pieces.
8. Shape each piece of dough into a tight ball, by rolling each ball on the kitchen surface and cupping it with your palm. You should have a smooth surface on top of the buns.
9. Arrange them in the prepared baking tray - we placed them in a 3x4 matrix, leaving a little space in between for them to rise.
10. Cover the top of the tray with plastic wrap (if you used a low-rimmed tray, oil some cling film and place it gently on top of the buns). Leave them to proof for approx 30-40 minutes, or until they bulk up by about 70-75%.
TOP TIP: Run wet fingers around the rim of your roasting tray before draping the cling film over - water will make it stick to the rim.
Step 2: Piping The Crosses and Baking
1. Preheat the oven to 180°C (350°F).
2. For the crosses, mix the flour with water in a small bowl to create a thick paste - it should be of pipeable consistency.
3. Once the buns have finished their second rise, pipe the crosses over them using a small piping bag or a ziplock bag with a corner cut off.
4. Bake the hot cross buns for 22-25 minutes until golden brown.
Step 3: Sweet Lemon Glaze
1. In the meantime, mix the lemon juice and caster sugar in a small saucepan, until sugar dissolves and the syrup starts bubbling around the edges. Boil it for 1 minute, then take it off heat, and set aside.
2. Once baked, take the buns out of the oven and brush them with the lemon syrup. If you wish, scatter some extra poppy seeds and lemon peel on top to decorate. But don't delay it, you want them to stick to the glaze.
3. Enjoy these hot cross buns warm or at room temperature.
Serving Suggestions
The best part about Lemon and Poppy Seed Hot Cross Buns is that they can be served fresh out of the oven or next day.
Serve them warm or at room temperature for a delicious treat-ideally on the day they're baked for maximum freshness. The next day, they're still lovely if lightly toasted (just be careful not to overdo it, as the lemon zest can burn and turn bitter). These buns are fantastic slathered with butter, cream cheese, or even lemon curd for an extra burst of citrusy goodness!
Storage
To keep your Lemon and Poppy Seed Hot Cross Buns fresh, store them in an airtight container at room temperature for up to 3 days.
For longer storage, you can freeze them-just wrap each bun individually and place them in a freezer-safe bag. When ready to enjoy, defrost at room temperature and warm gently in the oven or toast for that freshly baked taste!
More Easter Baking Recipes
Love the flavour combination in this recipe? And do you keep a sourdough starter? Try our Sourdough Lemon Poppy Seed Cake, Lemon Poppy Seed Muffin recipe or Lemon Poppy Seed Sourdough Bread next! For more Easter baking inspiration, have a look at the recipes below:
Lemon Poppy Seed Hot Cross Buns
Equipment
- Large Roasting Tray
Ingredients
- 110 g (½ cup + 2 tbsp) caster sugar
- zest of 2 lemons
- 650 g (5¼ cups) strong bread flour
- 10 g (2 teaspoon) fast-action yeast a.k.a instant yeast
- ½ teaspoon salt
- 360 ml (1½ cups) milk
- 3 tablespoon poppy seeds
- 50 g (1.76 oz) butter softened
- 1 egg medium
- 130 g (1½ cups) citrus peel lemon peel or mixed peel, aka candied peel
For The Crosses:
- 75 g (⅗ cups) flour
- 60 ml (¼ cups) water
For The Lemon Glaze:
- 70 ml (⅓ cups) lemon juice
- 40 g (⅓ cups) caster sugar
- extra poppy seeds and peel to decorate, optional
Instructions
Lemon Poppy Seed Hot Cross Bun Dough:
- Make lemon sugar, by rubbing the lemon zest into caster sugar - this will release the oils from the zest, enhancing the lemony flavour in your buns.
- Place the flour, yeast, salt and lemon sugar in the bowl of a stand mixer and mix to combine.
- Add the milk, egg, mixed peel and poppy seeds, and mix in your stand mixer fitted with a dough hook attachment on low-medium speed until rough dough forms and there are no pockets of dry flour.
- One small bit at a time, start adding the softened butter. Keep running your stand mixer until your dough feels very elastic and looks shiny and smooth - it should take about 10 minutes on medium speed.
- Scoop the dough onto a lightly floured surface and shape a ball. Place it in a lightly greased large bowl, cover with cling film (plastic wrap) or a damp tea towel and leave in a warm spot to rise for 1-1.5 hours, or until doubled in volume.
- In the meantime, line a large roasting tray (baking tray with ligh rims) measuring approximately 32 x 24cm (9 x 13 inches) with parchment paper.
- When the dough has risen, knock the air out of the dough and scoop it out onto a floured surface. Divide the dough into 12 pieces of equal weight.
- Shape each piece of dough into a tight ball, by rolling each ball on the kitchen surface cupping it with your palm. You should have a smooth surface on top of the buns.
- Arrange them in the prepared baking tray - we placed them in a 3x4 matrix, leaving a little space in between for them to rise.
- Cover the top of the tray with plastic wrap (if you used a low-rimmed tray, oil some cling film and place it gently on top of the buns). Leave them to proof for approx 45 minutes, or until they bulk up by about 70-75%.
Crosses:
- Preheat the oven to 180°C (350°F).
- For the crosses, mix the flour with water to create a thick paste - it should be of pipeable consistency.
- Once the buns have finished their second rise, pipe the crosses over them.
- Bake the hot cross buns for 22-25 minutes.
Lemon Glaze:
- In the meantime, mix the lemon juice and caster sugar in a small saucepan, until sugar dissolves and the syrup starts bubbling around the edges. Boil it for 1 minute, then take it off heat, and set aside.
- Once baked, take the buns out of the oven and brush them with the lemon syrup. If you wish, scatter some extra poppy seeds and lemon peel on top to decorate. But don't delay it, you want them to stick to the glaze.
- Enjoy these hot cross buns warm or at room temperature.
Nutrition
Tisha says
I love lemon poppyseed so these are definitely a fan favorite!
Ieva Greber says
Oh, I’m so glad to hear that! Lemon and poppy seed are a match made in heaven.
Liz says
These are a delicious twist on the class hot cross buns! I'll be making them again for Easter morning.
Matt says
The bright citrus with the poppy seeds is such a great combination. Perfect for a little twist on a classic!
Nicole Kendrick says
I love the sweetness with the lemon poppy seed flavor. These are so good!