Cranberry & orange hot cross buns

Cranberry & orange hot cross buns

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 45 mins Cook: 22 mins plus rising and proving

Easy

Makes 16 small buns
The whole family will love this fruity, spiced Easter bake - get the kids in the kitchen to help mixing, kneading and glazing

Nutrition and extra info

Nutrition: Per bun

  • kcal224
  • fat4g
  • saturates2g
  • carbs41g
  • sugars15g
  • fibre1g
  • protein6g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the buns

    • zest of 2 oranges and juice of 1
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 100g dried cranberries
    • 250ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 50g unsalted butter, diced
    • 1 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 500g strong white bread flour, plus extra for kneading
    • 1 tbsp fast-action dried yeast
    • 2 tsp mixed spice
    • 100g caster sugar
    • a little oil, for greasing
    • butter, to serve
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the crosses

    • 75g plain flour
    • juice 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 5 tbsp apricot jam

    Method

    1. Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.

    2. Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.

    3. Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.

    4. Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.

    5. Tip out onto a floured surface and knead for 5 mins until smooth and elastic – you’ll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.

    6. Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min – this will get all the large air holes out and give you nice even buns.

    7. Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.

    8. Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.

    9. While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins – you’ll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (1)

    sophiebeynon's picture
    5

    These were fantastic! The only tweak I made was to reduce the oven temp slightly, but other than that, followed the recipe to the letter and the result was delicious. Will definitely be using this one again!

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…