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Daily Archives: April 17, 2019

Cherry Orange Traditional Hot Cross Buns

There are very few things that beat the taste of warm, traditional hot cross buns, especially on Easter morning!  These are all the delicious spices and flavors of traditional hot cross buns flavors, with a few surprises! Dried cherries replace raisins, orange zest brightens up the spices, and orange icing completes these for a flavor explosion. The perfect treat for your Easter brunch, served alongside mimosas and coffee, don’t you think? (The answer: Yes, absolutely!)

traditional hot cross buns
 
We love making these sweet, spiced rolls for a special Easter morning treat, and they’re honestly just as good as an Easter dessert with a cup of coffee! Or after-church nibble. Or snack during the egg hunt. Ok basically these are perfect all day long! (Psst! For more Easter recipes, scroll to the bottom of the post!)

 

easy hot cross buns recipe

traditional hot cross buns

 

Let’s talk about a few of the flavors in these hot cross buns for a minute. The signature flavor of hot cross buns is the spiced bread. Cinnamon, cloves and nutmeg play a star roll here, especially paired with brandy soaked dried cherries. And add in the fresh orange for the icing? Heck to the yes!

 

cherry orange hot cross buns recipe

traditional hot cross buns

Cherry Orange Traditional Hot Cross Buns Tricks:

One of my favorite baking tricks is soaking dried fruit, usually in brandy, rum or bourbon (like in my Simple Bourbon Apple Crisp). Since the cherries in these hot cross buns are soaked overnight in brandy, they are bursting with super delicious flavor! Please note: all the alcohol is completely cooked out of these rolls.

 

 

Yeasty breads always have a few extra steps, but that doesn’t mean they’re more difficult. These traditional hot cross buns are actually incredibly easy to make! While the bread is rising, you can do other things around the house, run errands – whatever! And when you come home the house will smell like delicious homemade bread. Believe me – soooooo yummy!!

 

 

Print
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Cherry Orange Hot Cross Buns

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  • Author: Kirsten Bell
  • Prep Time: 2 Hours
  • Cook Time: 25 Minutes
  • Total Time: 2 Hours and 25 Minutes
  • Yield: 16 Rolls 1x
  • Category: Dessert
  • Method: Baking

Description

Easy and delicious cherry orange hot cross buns! All your favorite flavors of traditional hot cross buns, with some extra flavor surprises!


Ingredients

Scale

Buns Ingredients: 

1/4 cup brandy, rum or apple juice
1 cup dried cherries (double check that there are no pits)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 3/4 teaspoons salt
1 tablespoon baking powder
4 1/2-5 cups all-purpose flour
1 1/4 cups warm milk
1 package yeast
2 eggs, plus 1 yolk
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 orange, zested

Icing Ingredients: 

1 cup powdered sugar
4 teaspoons fresh orange juice
1/2 teaspoon vanilla extract


Instructions

Combine the dried cherries and brandy in a small bowl, and cover with plastic wrap. Allow the cherries to soak 12 hours, or preferably overnight.

In a medium mixing bowl, whisk together the dry ingredients, brown sugar through flour, and set aside. In your stand mixer fitted with the paddle attachment, dissolve the yeast into the warm milk. Cover with plastic wrap and let sit 3-5 minutes or until it starts to foam. Add the eggs (reserving the one extra yolk), butter and extract, mixing until combined. Add the flour mixture in three batches, mixing until just combined each time. Stir in the cherries and orange zest.

The dough should be soft and a little sticky, but not so sticky that it’s sticking to the sides of the stand mixer bowl. Add extra flour, a tablespoon at a time if this is the case. If the dough can be formed into a ball and doesn’t stick to your hands, it’s done.

Knead the dough lightly, either with your hands on a floured surface, or in your stand mixer fitted with the dough hook on medium speed for about 2 minutes.

Grease a large mixing bowl liberally with melted butter. Set the ball of dough into the bowl, turning once so the top is also greased. Cover with plastic wrap, and allow the dough to rise in a warm place for 1 hour or until doubled in size. I always turn my oven on to the lowest temperature (for my oven that’s 170 F), and once it’s preheated I turn it off. Then I let the dough sit in the warmed (but off!) oven.

When the dough has risen, punch it down to release any air bubbles that have formed. Grease two baking dishes. Divide the dough into 14-16 balls, pinching the bottoms so they stay moist while baking. Cover, and let rise again for 30-45 minutes or until doubled in size.

Now for baking! Preheat the oven to 350 F. Combine the extra egg yolk with a teaspoon of water. With a pastry brush, brush the rolls with the egg wash. Then bake at 350 for 20-25 minutes, or until the rolls are golden brown.

While the rolls cool, prepare the icing. Combine the powdered sugar, vanilla extract and orange juice in a small bowl, whisking with a fork until smooth. If it’s too thick, add more orange juice a teaspoon at a time. Transfer to a pastry bag (no need for a tip), and pipe the icing in a cross over each cooled roll. Serve immediately!

Cover leftover rolls tightly, and store on the counter for 1-2 days, or in the refrigerator for up to a week.


My favorite little taste tester approves!



Want More Easter Inspiration? Check out These Recipes:

This Celebrated Life