Description
Delight in these classic Cranberry & Orange Hot Cross Buns, bursting with zesty orange flavor and studded with juicy dried cranberries. Perfectly spiced with mixed spice and glazed with a sweet apricot and orange topping, these soft and fragrant buns are ideal for festive occasions or cozy teatime treats.
Ingredients
Scale
Dough Ingredients
- Zest of 2 oranges
- Juice of 1 orange
- 100g dried cranberries
- 250ml milk
- 50g unsalted butter, diced
- 1 large egg
- 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
Cross Paste
- 75g plain flour
- 5 tbsp water
Glaze
- Juice of 1 orange
- 5 tbsp apricot jam
Instructions
- Prepare Cranberries and Orange Zest: Place the orange zest in a bowl and set aside. In another bowl, combine the orange juice with 75ml boiling water, add the dried cranberries, and leave them to soak while you prepare the rest of the batter.
- Warm Milk and Melt Butter: Pour the milk into a saucepan, add diced butter, and heat gently over low heat while stirring occasionally until the butter has melted. Remove from heat and beat in the egg by hand, ensuring the mixture is well combined.
- Make the Dough: In a large bowl, mix the bread flour, fast-action dried yeast, salt, mixed spice, and caster sugar. Create a well in the center and pour in the milk, butter, and egg mixture. Drain the soaked cranberries, add them along with the orange zest, and mix with a wooden spoon until the dough starts to come together and is manageable but slightly sticky.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic, intermittently pushing the cranberries deeper into the dough. Lightly grease a bowl with oil, place the dough inside, cover with cling film, and leave in a warm place to rise for 1 hour or until doubled in size.
- Knock Back the Dough: Once risen, place the dough on a lightly floured surface and knead gently for about 1 minute to remove large air bubbles, which helps create an even texture in the buns.
- Shape the Buns: Divide the dough into 16 equal portions. Roll each into a smooth ball and place them on baking sheets lined with parchment paper. Cover with a plastic bag and allow the buns to prove for an additional hour until risen and puffy.
- Prepare the Cross Paste: Mix the plain flour with 5 tablespoons of water in a bowl until it forms a sticky consistency. Transfer this paste into a piping bag fitted with a small nozzle (about 2mm) and pipe crosses onto the top of each bun carefully.
- Bake the Buns: Preheat your oven to 220°C (200°C fan)/Gas mark 7. Place the baking sheets in the oven and bake the buns for 20 to 22 minutes until they are golden brown on top.
- Make the Glaze: While the buns are baking, heat the orange juice and apricot jam in a saucepan over low heat. Bring to a boil, then simmer for 3 to 5 minutes, stirring constantly to prevent sticking and to achieve a smooth glaze.
- Glaze and Cool: Once baked, transfer the buns onto a wire rack and immediately brush the apricot and orange glaze over the hot buns to give them a shiny finish. Leave the buns to cool, then serve warm with butter. Store any leftovers in an airtight container for up to two days.
Notes
- Ensure milk is not too hot when mixing with yeast to avoid killing the yeast.
- Kneading the dough well develops gluten for a good bread structure.
- The glaze adds a beautiful shine and extra flavor to the buns—don’t skip it.
- Store the buns in an airtight container for freshness and consume within 2 days.
- You can freeze the buns once cooled and thaw them gently for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Bakery/Breads
- Method: Baking
- Cuisine: British
Keywords: hot cross buns, cranberry buns, orange buns, festive baking, spiced buns, apricot glaze, yeast bread
