This year, I decided to take a new approach with my hot cross buns by incorporating some of my favourite baking techniques and flavours. Instead of the classic version I usually make, I used the base of my tried-and-true Orange Cranberry Bread recipe, which I first shared on the blog a few years ago. The combination of fresh orange zest and juice gives the dough a lovely brightness, while dried cranberries add natural sweetness and texture. I also chose to replace the yudane method with an old dough technique to develop deeper flavour and improve the bread’s texture. The results were fantastic—super soft buns with a tender, slightly chewy crumb, and an irresistible citrus aroma that fills the kitchen as they bake. These Orange Hot Cross Buns are a refreshing twist on tradition, perfect for bakers looking to try something a little different this Easter.

You can find my other hot cross bun recipes by clicking Sourdough Hot Cross Buns Vegan Soudough Hot Cross Buns Hot Cross Buns

If you’d like to give my Orange Cranberry Soft Sourdough Bread a try, you can find the recipe [here]

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Orange Cranberry Hot Cross Buns

Yields: 12 buns or 16 buns

INGREDIENTS:

Old Dough:

200g bread flour (I used Japan High Gluten Flour)

150g milk or 125g water (please refer notes)

1/4 round tsp (1.2g) instant dry yeast

1/4 round tsp sugar

Main Dough:

200g bread flour (I used Japan High Gluten Flour)

All the old dough

1/2 round tsp (2g) instant dried yeast

40g sugar (I used organic brown sugar)

1 1/4 tsp (7g) sea salt

50g egg (1 egg), whisked

80g orange juice, from 1 1/2 oranges (please refer notes)

Zest of 2 oranges

40 salted butter, room temperature

75g dried cranberry

Egg Wash:

1 Tbsp of whisked egg + 1 tbsp milk

Flour Paste for The Cross:

50g plain flour

50g water

1 tsp veg. oil

Sugar Glaze (Optional)

1 tbsp brown sugar

1 tbsp boiling water

Utensils:

Chefmade 11" Oblong Non-stick Pan 11" X 9" X 2" (28.1 X 23.1 X 5.1 cm) - yields 12 buns OR

9 square pan, lined with parchment paper - yields 16 buns

Pipping bag

Round Tip Nozzle no. 4, 5 or 6 (I used no. 6)

METHOD:

Old Dough

Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until get a smooth dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

Kneading Main Dough:

Put all ingredients (except butter and cranberry), including old dough (I usually tear the old dough slightly) into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for around 2 minutes or until all incorporated.
Change to hook attachment and knead for another 2-3 minutes or until the dough become elastic and come together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
Add in cranberry and continue kneading at low speed for about a minute until the cranberries evenly mix in the dough.

1st Proofing:

Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size.

Shaping:

Transfer the dough to a clean floured surface then divide dough into 12 equal portions (about 73g each). Please use a kitchen scale if you want to be exact.
Form each portion to a ball.
Place place bun onto the baking pans.

Final Proofing:

Let the dough rise for about 45 minutes or double the size. Lightly press the the dough with your finger. If the indentation slowly bounces back and leave a small indentation, it is ready.

Flour Paste for The Cross:
1. While waiting for the buns to proof, whisk flour, water and oil together until become a thick pipeable paste.
2. Transfer the paste to a pipping bag and snip the tip off or use the nozzle if you have. Set aside. If you do not have a piping bag just used a clean plastic bag and snip the tip/corner off.
To bake:

Preheat oven at 180C (top & bottom heat) or 160C - 170C (fan-forced) for 15 minutes before baking.
Brush with egg wash.
Pipe a cross on each bun with the prepared paste.
Bake in a preheated oven for about 20 minutes, or until golden brown. If it is browning too quickly, cover the top loosely with aluminium foil.
Remove hot cross buns from oven then remove from the pan. Let it cool on rack.

Notes:

If using whipping cream in old dough, replace the milk with a mixture of 50% whipping cream and 50% water.
The exact amount of water may vary depending on the type of flour, as some flours absorb more liquid than others. Start with the lower amount and gradually add more as needed. The dough should be soft and slightly tacky, but not overly sticky. If the dough feels too dry and no longer sticks to the bottom of the bowl at all, add water 1 teaspoon at a time during kneading. Ideally, the dough should pull away from the sides of the bowl while still slightly sticking to the bottom. You should hear a slapping sound as the dough hits the sides of the mixer bowl.
If using non-organic dried cranberries, rinse them with hot water and drain before adding.

Old Dough