delicious lemon ricotta hot cross buns

Easter brunch

easter brunch recipes: my personal favorites for a memorable celebration

By Ellie Parker

Published: 22 Dec 2024

Easter brunch, my favorite! Pastel colors, the promise of spring, delicious food. the joy is just all around. This year, I am making my famous lemon ricotta hot cross buns-they are a delightful twist on the classic, and honestly, so much better than store-bought. I remember one year, I totally forgot to buy the candied peel and used orange zest as an improv-inside of it, man, was it ever amazing! You just never know what's gonna happen when you're working with food. Now, ready to bake some seriously amazing hot cross buns? Let's dive in!
Lemon ricotta hot cross buns on a plate

Lemon ricotta hot cross buns on a plate | Image: Supplied

Ingredients:

  • 1 cup whole milk, lukewarm
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 4 cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • 1 cup whole milk ricotta cheese
  • ½ cup raisins (I like golden raisins best in this!
  • ¼ cup candied peel, finely chopped (or use orange zest, like I did that one time!)
  • ¼ cup unsalted butter, melted
  • For the cross:
    • ¼ cup all-purpose flour
    • 2 tablespoons water
  • For the glaze:
    • 1 cup powdered sugar
    • 2-3 tablespoons lemon juice

Directions:

  1. In a large bowl, combine the lukewarm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. If it doesn't foam, your yeast might be dead and you'll need to start again with fresh yeast. Trust me on this one. I've been there!
  2. Stir in the beaten egg, the vanilla, and lemon zest. (Pro-tip: I always grate my own lemon zest because it tastes so much brighter)
  3. In a separate bowl, whisk together 2 cups of the flour and the salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; it's tempting, but resist. Add the ricotta cheese and mix until just incorporated.
  5. Fold in the raisins and candied peel or zest!
  6. Turn the dough out onto a lightly floured surface and knead 5-7 minutes, until smooth and elastic. You might need a little extra flour here, it depends on the humidity of your kitchen, the phase of the moon and the general level of chaos in your life. I'm kidding-mostly!.
  7. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  8. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
  9. For the cross, in a small bowl, combine the flour and water to a thick paste. With a knife or piping bag, pipe a cross carefully onto the top of each bun.
  10. Heat oven to 375°F (190°C). Bake for 20-25 minutes or until golden brown. Always check if your buns are ready by inserting a wooden skewer into the middle - if it comes out clean, they are ready!
  11. Allow the buns to cool completely on a wire rack before glazing.
  12. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled buns. Mmm! This is where the magic happens. The sweet, tangy glaze… swoon!
Baking hot cross buns

Baking hot cross buns | Image: Supplied

Conclusion:

These lemon ricotta hot cross buns are just divine, added to an Easter brunch. The brightness from the citrus totally cuts through the sweetness and balances everything, while the addition of ricotta brings forth such a beautiful, creamy textural element. They're shockingly easy to make, so impressive to present your family and friends-so give 'em a go! Now, can't wait to see yours! Happy Baking! And Happy Easter!!!. Let me know how your baking went in the comments below!

Easter brunch table with hot cross buns

Easter brunch table with hot cross buns | Image: Supplied

“The best things in life are the people we love, the places we’ve been, and the memories we’ve made along the way.” – Unknown

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