Big, fluffy, tender Orange Currant Hot Cross Buns perfect for a holiday celebration or any day of the week really.
Today’s recipe comes from a new cookbook, The Bread Collection, by Brian Hart Hoffman. Red Star Yeast sent me the cookbook, along with another cookbook, Holiday and Celebration Bread in Five Minutes a Day, and some of their fabulous Platinum Yeast as a gift.
The Bread Collection cookbook is filled with gorgeous mouth-watering pictures that will make you want to head to the kitchen and start baking. You can see a preview of the section pages of the cookbook on Bake From Scratch.
What is a Hot Cross Bun
A hot cross bun is a lightly spiced sweet bun (roll) typically made with currants or raisins with a cross on the top. Traditionally served on Good Friday or Easter, the cross on top of the bun is a reminder of the cross on which Jesus was killed.
Making Orange Currant Hot Cross Buns
This recipe adds a triple dose of orange flavor to the rolls. First, you plump up the currants by soaking them in orange juice. Second, you add orange juice to the spiced roll dough.
Then the third and final step is to add a sweet honey-orange glaze to the rolls after baking. The glaze gives the buns a pretty shine and adds a little extra sweetness to the not too sweet rolls.
Many hot cross bun recipes have you create a cross on top of the buns with icing. Instead of using icing to decorate the tops of the buns, in this recipe you make a cross with a pasted made with flour and rose water. I didn’t have rose water paste, so I used plain water.
The recipe recommended using a #10 piping tip. I didn’t have one so I used a little bigger one and my crosses were bigger than the one pictured in the cookbook shown above.
My paste should have been thicker as well. I added a little extra water to the paste recipe so it would pipe easier, but added too much not realizing the paste would spread while baking.
Baking Hot Cross Buns
The recipe has you bake the rolls on a pizza stone lined with parchment paper. I thought it was a clever idea. I used it when I baked my Pizza Monkey Bread for our Super Bowl party and it worked great as well.
Next, I need to try using a pizza stone to make Cinnamon Rolls and one of my favorite sweet rolls, Cranberry Citrus Cream Cheese Sweet Rolls. The rolls pull apart so easily and would be easier to frost than in a 9×13 pan.
Be sure and lined the baking stone with parchment paper for easy cleanup. I used two sheets of parchment and cut the edges to form a circle.
My family loved how light and fluffy these rolls were, however, they missed the sweet icing on top. So when I make them again, I would skip the flour crosses and add an icing cross instead.
If you love baking bread, you’ll enjoy baking from The Bread Collection. The Strawberry Coconut Babka pictured on the front cover is on my list to make soon, as well as the Apricot Sweet Buns. It’s also filled with lots of savory breads if you prefer less sweet breads.
There’s a section of recipes for quick breads, twist breads, yeast bread, and pull-apart breads. Something for everyone to love.
*I used plain water Adapted from The Bread Collection As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Egg wash and Hot Cross Paste
Honey Orange Glaze
*I used plain water
Adapted from The Bread Collection
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.