Orange, Date & Cardamom Hot Cross Buns
These orange, date and cardamom hot cross buns are a great alternative to the classics eaten on Good Friday. Served warm with lashings of butter who can resist this flavoursome combo.
I use my classic hot cross bun recipe to make these and the aromatic flavours of the orange and cardamom just add a whole new dimension.
RECIPE HIGHLIGHTS
- EASE: easy.
- GREAT FOR: Easter, Weekend baking, Treat, Picnics, or Friends and family visiting.
- TASTE: a sweet bun with cardamom, sweet dates and orange flavours.
- TEXTURE: a soft bun filled with juicy dates and orange.
- QUANTITY: 12 Buns
- TIME: 2 hours 43 minutes, includes 2 hours proving.
INGREDIENTS
For this orange, date and cardamom hot cross bun recipe all you need are these ingredients:
- Strong white bread flour (BL80)
- Brown sugar
- Fresh or fast-action dried yeast
- Milk
- Eggs
- Unsalted butter
- Dates
- Cardamom
- An orange
Using fresh or dried yeast, click here for further guidance!
TIP: I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. I recommend Maldon Sea salt flakes or Cornish sea salt.
EQUIPMENT SUGGESTIONS
Here is some kitchen equipment that I use and recommend for this recipe.
I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.
These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.
I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.
This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.
I find this cooling rack really useful and I actually have a couple for when I cool down cakes and biscuits.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
NUTRITION
Serving: one orange, date and cardamom hot cross bun
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These exotic hot cross buns will stay fresh for 24 hours at room temperature in an airtight container. Do not place them in the fridge.
Freezing: They also freeze well for up to 1 month. To defrost simply leave on the kitchen worktop for half an hour.
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Orange, Date & Cardamom Hot Cross Buns
INGREDIENTS LIST
Dough
- 500 g white bread flour (BL80)
- 80 g light brown sugar
- 1 tsp ground cardamom
- ½ tsp fine sea salt
- 1 whole orange (grated )
- 20 g fresh yeast (6 g fast-action dried yeast)
- 300 ml milk
- 1 medium egg
- 60 g butter
- 160 g medjool dates
Topping
- 60 g plain flour (all-purpose) (BL55)
- 60-70 ml water
Glaze (optional, makes the buns shiny and fresher for longer)
- 1 whole orange (juiced)
- 80 g caster sugar
Preparation
- Prepare the dough: Pour the milk and butter into a small saucepan and gently heat until it is just about body temperature, around 37 °C.
- Mix the flour, sugar, cardamom, salt, grated orange peel, yeast, and egg together in a bowl, then slowly add the warmed milk/butter mixture until it forms a soft sticky dough. If your dough is too sticky and not pulling away from the sides of the bowl, add an additional tablespoon of flour at a time. (This stage can also be done in a stand mixer.)
- Add the dates to the dough and then tip it out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat until you have smooth and elastic dough.
- First prove: Put the dough in a lightly oiled bowl, cover with cling film and leave to rise for approximately one hour in a warm environment, until doubled in size.
- Shaping: When the dough is ready, punch it down to release the air. Divide the dough into 12 equal pieces. (It doesn’t need to be perfect!) Roll each piece into a smooth ball on a lightly floured surface.
- Arrange the buns on a baking tray lined with baking paper, leaving enough space between the buns so they just touch when they rise and expand.
- Second prove: Set aside to prove for another hour.
- 15 minutes before the end of the proofing time preheat the oven to 200 °C / 425 °F / Gas 7.
- The cross: Mix the flour with the water one tablespoon at a time. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon the paste into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
- Baking: Bake for 20-25 minutes or until golden-brown on top.
- Glazing: In a small saucepan over medium heat, bring the orange juice and sugar to a boil. As soon as the sugar dissolves, reduce the heat and simmer, without stirring, for 5 minutes, until syrupy. Brush over the top of the warm buns and leave to cool.
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