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.
- Ease: Easy.
- Great for: Easter
- Taste: A sweet bun with cardamom, sweet dates and orange flavours.
- Texture: A soft bun filled with juicy dates and orange.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this orange, date and cardamom hot cross bun recipe all you need are these 9 ingredients:
- Strong white bread flour (BL80)
- Brown sugar
- Fresh or fast-action dried yeast
- Unsalted butter
- An orange
USING FRESH OR DRIED YEAST
I try to include both fresh and dried yeast quantities in all my recipes, but if you need further guidance on the type and quantity of yeast to use in a recipe, please read my guide: Using fresh or dried yeast
Baking tray – 41 x 30cm (16 x 11.5 inch)
Small saucepan – 1 litre
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 OPTIONS
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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READY TO MAKE YOUR ORANGE, DATE AND CARDAMOM HOT CROSS BUNS ?
Orange, date and Cardamom Hot Cross Buns
- 500 g strong white bread flour or all-purpose (BL80)
- 80 g soft 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
- 60 g plain or all-purpose flour (BL55)
- 60-70 ml water
Glaze (optional, makes the buns shiny and fresher for longer)
- 1 whole orange (juiced)
- 80 g caster or granulated white sugar
- 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.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!