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Orange Cranberry Hot Cross Buns


Orange Cranberry Hot Cross Buns

I was supposed to bring some bread to our family Easter lunch yesterday.

I always wanted to make hot cross buns, and I thought it would be a perfect opportunity to do so.

They turned out absolutely wonderful!

Orange Cranberry Hot Cross Buns adapted from this recipe1/2 cup water
1/2 cup whole milk
1/2 cup sugar
4 1/2 teaspoons active dry yeast
1/3 cup salted butter, melted, plus as needed
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup dry cranberries
1 egg beaten, for brushing
For the icing:
1.5 cups confectioners’ sugar, sifted
about 2 tablespoons milk
1/4 teaspoon finely gated orange zest
1 teaspoon pure vanilla extract

1. Combine water and milk in a pan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat. Sprinkle the yeast and a pinch of sugar and flour over the liquid. Set aside without stirring until foamy for about 30 minutes.
2. Whisk the butter, egg yolk and vanilla into 1.
3. Whisk the flour, the remaining sugar, salt, and spices in a large bowl. Add the liquid to the dry ingredients. Mix with a wooden spoon to make a thick and slightly sticky dough. Stir in cranberries. Knead the dough. Shape into a ball.
4. Brush the inside of a bowl with butter. Place the dough in the bowl. Cover with plastic wrap. Let it rise until doubled in size.
5. Make 12 round rolls. Place them on a pan lined with parchment paper. Cover with buttered plastic wrap. Let it rise until doubled in size for about 45 minutes.
6. Preheat oven to 375F.
7. Remove the plastic wrap. Brush the buns with beaten egg. Bake the rolls until golden brown for about 25 minutes.
8. Make icing. Combine sugar, milk, orange zest, and vanilla. Mix well until smooth. Transfer the icing to a zip bag and make a small cut in the corner. Ice buns in a cross shape over the top when the buns are cool.














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