Orange, Date & Cardamom Hot Cross Buns

The recipe, step by step

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.
• TASTE: a sweet bun with cardamom, sweet dates, and orange flavours.
• TEXTURE: a soft bun filled with juicy dates and oranges.
• 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:

• Salt – I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. I recommend using sea salt, Maldon Sea salt flakes or Cornish sea salt.

EQUIPMENT SUGGESTIONS

Here is some kitchen equipment that I use and recommend for this recipe.

• Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

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.

• Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

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.

• Milk Saucepan, 1 Litre With Double Sided Pouring Lips

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.

• Wire Cooling Rack, 40 x 25cm, Black

I find this cooling rack really useful and I actually have a couple for when I cool down cakes and biscuits.

Nutrition

Serving: one orange, date and cardamom hot cross bun

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

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.

Orange, Date & Cardamom Hot Cross Buns

Preparation:20 minutes minutes

Baking:23 minutes minutes

Proving:2 hours hours

Total:2 hours hours 43 minutes minutes

Servings: 12 Buns

These orange, date and cardamom hot cross buns are a delicious alternative to the classics eaten on Good Friday. Served warm with lashings of butter who can resist this flavoursome combo.

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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.

FROM MY KITCHEN TO YOURS

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