Best Orange Hot Cross Buns Recipes

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ORANGE HOT CROSS BUNS



Orange Hot Cross Buns image

For a traditional Easter recipe with a twist, try these yummy, sweet yeast buns. Grated orange peel gives them a mild citrus flavor. You'll end up making them year round.

Provided by Taste of Home

Time 50m

Yield 22 buns.

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm orange juice (110° to 115°), divided
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
3 to 4 teaspoons grated orange zest
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup raisins
6 to 6-1/2 cups all-purpose flour
GLAZE:
1 cup confectioners' sugar
2 to 3 teaspoons water

Steps:

  • In a large bowl, dissolve yeast in 3/4 cup warm orange juice. Add the butter, sugar, eggs, orange zest, salt, cinnamon, raisins, remaining orange juice and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; turn onto a lightly floured surface. Divide into 22 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on the top of each ball. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small heavy-duty resealable plastic bag, combine glaze ingredients until smooth. Cut a small hole in a corner of bag; pipe a cross on each bun.

Nutrition Facts : Calories 237 calories, Fat 5g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 106mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY & ORANGE HOT CROSS BUNS



Cranberry & orange hot cross buns image

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

Provided by Richard Burr

Categories     Afternoon tea, Breakfast, Brunch, Snack

Time 1h7m

Yield Makes 16 small buns

Number Of Ingredients 14

zest of 2 oranges and juice of 1
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
butter , to serve
75g plain flour
juice 1 orange
5 tbsp apricot jam

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 224 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

CHOCOLATE ORANGE HOT CROSS BUNS



Chocolate orange hot cross buns image

Bake our sticky, marmalade-glazed buns studded with fruit and chocolate for the perfect Easter treat. Serve with a cup of tea

Provided by Good Food team

Categories     Breakfast, Snack

Time 1h

Yield makes 10

Number Of Ingredients 11

225ml semi-skimmed milk
50g butter , chopped, plus extra for greasing
5 tbsp orange shred marmalade
450g strong white bread flour , plus extra for dusting
7g sachet fast-action dried yeast
2 tsp ground cinnamon
100g raisins
50g candied mixed peel
100g dark chocolate , chopped
1 large egg , beaten
100g plain flour

Steps:

  • Heat the milk in a pan until steaming. Remove from the heat, add the butter and 3 tbsp marmalade, and stir until dissolved.
  • Mix the bread flour, yeast, cinnamon, raisins, candied peel, chocolate and 1 tsp salt in a large bowl. Add the egg to the milk mixture, tip into the flour and stir to make a soft dough. Flour the work surface and your hands, then knead the dough for 10 mins until smooth and elastic. If any fruit or chocolate pieces escape, keep kneading them back in.
  • Grease then line a large baking sheet with baking parchment. Divide the dough into 10 equal pieces. Shape them into buns by kneading each and then rolling under one hand on the work surface until smooth. Put the buns on the baking sheet, leaving room for rising, then slightly press them down to flatten a little. Cover loosely with cling film and prove in a warm place for 2 hrs or until the buns are well risen and doubled in size. Be patient, as it will make all the difference to the texture.
  • Heat oven to 190C/170C fan/gas 5. Gradualy stir 90-105ml water into the plain flour to make a smooth, thick paste. Pour the mixture into a food bag and snip off a corner to make a hole about 5mm wide, then use it to pipe the crosses onto the buns. Bake for 20-25 mins until the buns are risen and golden brown, and sound hollow when tapped underneath.
  • For the glaze, melt the remaining marmalade in the microwave or a small pan and brush over the buns while they're hot, then leave to cool. Eat on the day of baking, or toast the next day.

Nutrition Facts : Calories 380 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

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