Easter is just around the corner, so I decided to revisit my old hot cross buns recipe and give it a new spin.
I love the fact that hot cross buns are so versatile; all you need is a good base and you can add different combinations of spices and dried fruit.
In this version I combined cardamom, cinnamon, and orange zest and dried cherries.
I added a flour cross and omitted the sweet glaze only because it lasts longer without it.
It’s just 3 of us so it takes a few days to eat a batch of cross buns and I find that the glaze makes it wet after a day or so. I must admit that I love this version better than the last; something about this sweet bread with a hint of orange and cardamom and the sweet but slightly tart cherries works. This is definitely a keeper!
Do you make Hot Cross Buns on Good Friday?
Hot Cross Buns with dried cherries, cardamom and orange zest
1 (.25 ounce) package active dry yeast
1/4 cup water
4 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup white sugar
3/4 tsp cinnamon
½ tsp cardamom
1 tsp orange zest
1 ¼ cups lukewarm milk
½ cup butter, melted
¼ cup dried cherries
1 egg yolk
1 tbsp water or milk
½ cup flour
4 tbsp water
½ tsp sugar
Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cinnamon, cardamom, orange zest, 1 1/4 cups of milk, butter and egg in a stand up mixer. Pour the yeast mixture on top. With the dough hook, mix for about 5 minutes until well combined. Add dried cherries and mix for additional 2 minutes.
Cover and let rise for 1 hour. After 1 hour, punch dough down and pour on to a floured surface. Knead lightly for about 1 to 2 minutes. Divide into 12 portions and shape into balls. Place 8 pieces onto a greased 9×13 inch baking dish, and the additional 4 in a 8x8inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls. Mix 1 egg yolk plus milk and brush tops off rolls.
To make the cross, mix flour, milk and sugar to form a paste. Place in a pastry or ziplock bag. Snip a small hole from one corner, then squeeze the dough through the hole to form the cross on top of the cross buns. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and place onto rack to cool. Enjoy!
Here’s another Hot Cross Bun recipe: