HOT CROSS BUNS… with a *CRANBERRY* surprise… {mixing it up}

29 Mar

IMG_4724[1]For the last week I have been pondering what to do with my next batch of HOT CROSS BUNS to make them different from my last batch and to deliver something to you (… my friendly audience) that will be a treat, something extraordinary.

My inspiration came when I was treated to the ‘BOSTON BROWNIE’ from Konditor & Cook in Borough Market.  It was a true taste sensation – so much so, that I (gemsfoodgems@twitter) had to tweet a thank you!

The secret, making these brownies a real taste sensation was the addition of cranberries.  Yes, seriously – little explosions of fruit flavour in the middle of a heavenly, luxurious, chocolate brownie.  My brain started whirring and I thought… cranberry, orange zest… in my hot cross buns… THAT’S IT.

Without further ado, I present to you my CRANBERRY & ORANGE HOT CROSS BUNS.

PREPARATION TIME: 2 hours (including the proving time and time to make the shortcrust pastry)

COOKING TIME: 20 minutes

MAKES: 12 Cranberry & Orange Hot Cross Buns


For the Bread Buns

  • 250g strong white bread flour
  • 250g strong wholemeal bread flour
  • 60g light brown muscavado sugar
  • 1 x 7g sachet fast-action dried yeast
  • 1/2 tsp salt
  • 1 tsp mixed spices
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • zest of 1 large orange
  • 140ml luke-warm semi-skimmed milk
  • 130ml luke-warm water
  • 60g butter (melted and cooled slightly)
  • 1 large free-range egg (approx. 90g)
  • 100g raisins or currants (without seeds)
  • 60g dried cranberries

Shortcrust Pastry

  • 30g plain flour
  • 15g butter
  • water (cold, enough to bind together)

Sugar Glaze

  •  2 tbsp caster sugar
  • 2 tbsp water


To make the bread buns…IMG_4725[1]

♥ Sift the flour into a large bowl, stir in  the sugar, yeast, salt, mixed spice, cinnamon and nutmeg, and make a well in  the middle.

♥ Mix together the warm milk and water and add to the bowl with the melted and cooled butter, together with the whisked egg.

♥ Mix to a soft dough using a metal spoon.

♥ Knead the dough on a  lightly floured surface until smooth and elastic.  You will know when it is ready when the dough ‘springs back’, so shape into a ball, gently push your finger in about 1/2 a cm, then take it out – if the dough ‘springs back’ it is well kneaded – if not knead some more!IMG_4726[1]

♥ Shape the dough into a round and then place in a large bowl.  Cover with a clean tea towel and leave to rise in a warm  place for 1-1½ hours or until the dough has doubled in size.

♥ Remove the dough from the bowl and ‘knock back’ using your fists – this removes all the air.

♥ Knead the dough on a lightly floured surface for 2-3 minutes  until smooth and elastic once again.

♥ Now add the orange zest, currants and the dried cranberries and knead for a minute until all the fruit is mixed into the dough.

♥  Divide the dough into 12 pieces and shape into small  rolls.

♥ Perfect bun, now lets make the shortcrust pastry crosses!

To make the crosses…buns 3

I would make the shortcrust pastry whilst the dough proves.  Then you can wrap it in cling-film and keep it in the fridge until you need to use it.


♥ Roll out the shortcrust pastry to 5mm narrow strips – as you have 12 buns you are going to need 24 strands.

♥ Place one strip across the top of one of the bus, then place the other across this, to make a cross.  Press down lightly and if required, secure  with a little water and a pastry brush.  If you want to go a little crazy (like me) you could make some ‘shapes’ and place these on top – I have (as you can see) created little love hearts…buns6

♥ Lightly oil 2 baking trays, arrange the buns on the  trays and cover with oiled cling-film.

♥ Leave to rise in a warm place for 30  minutes or until doubled in size. Remove cling-film – it’s time to bake the buns!

♥ Bake buns in a  preheated oven at 220 degrees C / Gas Mark 6 for 20 minutes (or until golden brown).

♥ Transfer the buns to a wire rack.

To make the glaze…

♥ Heat the sugar and water in a pan, until the sugar dissolves.  Do not let the sugar/water burn or begin to caramelise.  Make this whilst the buns cook.

♥  When you take the buns out of the oven and place them on the wire rack, you can brush them with the glaze and then serve warm or cold.

♥ If you let them cool, you can slice in half the next morning, toast and serve with a little butter!  YUM!

Baked, glazed and ready to eat! MARVELLOUS!

Baked, glazed and ready to eat! MARVELLOUS!


The sugar glaze on these buns can make them go quite soggy, quite quickly and as they are fresh, with no preservatives the inside of the homemade hot cross bun can begin to go stale/dry quite quickly.  So, eat one or two fresh and store 2 or 3 in a large cake tin.  With the rest, chop them in half, put them in freezer bags and place them in the freezer for another day.

You know the days where its hard to get out of bed and there has to be something super special to make you get up and give you the start your day need.  I think these may just be that ‘kick start’.



3 Responses to “HOT CROSS BUNS… with a *CRANBERRY* surprise… {mixing it up}”

  1. chefconnie March 29, 2013 at 4:06 pm #

    Thses sound great. I love the addition of fresh oj.

  2. frugalfeeding March 29, 2013 at 4:20 pm #

    A great combination and I adore dried cranberries!

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