Hot Cross Buns with Dried Cherries, Cardamom and Orange Zest

Hot Cross Buns

“Easter is all about celebrating in Guyana and no celebration is complete without food.  The celebration begins on Good Friday with hot cross buns and a feast celebrating the end of Lent then continues on Easter Monday with picnics in the park where families spend the day flying kites.” – Jehan Powell, Jehan Can Cook 




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Hot Cross Buns
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Hot Cross Buns with Dried Cherries, Cardamon and Orange Zest
Course: Breads, Cakes & Pastries
Ingredients
  • 1 .25 ounce package active dry yeast
  • 1/4 cup water
  • 4 ¼ cups all-purpose flour
  • ¼   tsp salt
  • ½ cup white sugar
  • 3/4 tsp cinnamon
  • ½ tsp cardamom
  • 1 tsp orange zest
  • 1 ¼ cup lukewarm milk
  • ½ cup butter melted
  • 1 egg
  • ¼ cup dried cherries
  • 1 egg yolk
  • 1 tbsp water or milk
Flour Cross
  • ½ cup flour
  • 4 tbsp water
  • ½ tsp sugar
Preparation
  1. Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cinnamon, cardamom, orange zest, 1 1/4 cups of milk, butter and egg in a stand up mixer. Pour the yeast mixture on top. With the dough hook, mix for about 5 minutes until well combined. Add dried cherries and mix for additional 2 minutes.
  2. Cover and let rise for 1 hour. After 1 hour, punch dough down and pour onto a floured surface.  Knead lightly for about 1 to 2 minutes. Divide into 12 portions then shape into balls. Place 8 pieces onto a greased 9×13 inch baking dish, and the additional 4 in a 8x8 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.

  3. Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls. Mix 1 egg yolk plus milk and brush tops of rolls. 

  4. To make the cross: mix flour, milk and sugar to form a paste. Place in a pastry or ziplock bag. Snip a small hole from one corner, then squeeze the dough through the hole to form the cross on top of the cross buns. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and place onto rack to cool. Enjoy!

 

Recipe by Jehan Powell, Jehan Can Cook

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