I don’t know about you, but one of the things I love most about Easter are Hot Cross Buns. Possibly even more than Chocolate Easter Eggs, and that’s saying something! These Pecan, Cinnamon and Orange Hot Cross Buns are no exception.Jump to Recipe
Pecan, Cinnamon and Orange Hot Cross Buns
Most years I make Traditional Hot Cross Buns. Not only are they my favourite, they also hold a lot of childhood memories for me. Because I used to help my father (a master baker) in the bakery, I must have help to make, quite literally, thousands of them over the years. Even so, I still find them irresistible.
Every so often I like to mix things up a little and try something a bit different. I have a small confession to make though. My original plan was to use walnuts, not pecans but when I came to make this batch last Saturday I realised I had run out of walnuts and only had pecans to hand. Do use walnuts if you prefer, they would work equally well. I added plenty of cinnamon as I like my hot cross buns to be spicy. The orange zest and juice gives a subtle extra flavour to the buns.
I was slightly worried that I had over proved them before baking and that they might collapse. Turns out I should not have worried. They were the lightest buns of home made bun I can remember. Almost as good as my dads! I think previously I have been too cautious and not let them fully double in size before baking. Look at the step pictures and see how the once well spaced buns are touching when fully proved. I am going to make that my number one tip for this recipe. Make sure you let them double in size before baking!
Step by Step Pecan, Cinnamon and Orange Hot Cross Buns
These Pecan, Cinnamon and Orange Hot cross buns are a delicious variation on traditional hot cross buns.
- 500 g strong bread flour (1lb 2oz/4 cups)
- 2 tsp ground cinnamon
- 7 g sachet easy-blend yeast (1¼tsp)
- 60 g caster sugar (2½oz/⅓ cup)
- 1¼ tsp salt
- 50 g butter (2oz/½ stick)
- 100 g pecan nuts, roughly chopped (4oz/⅔ cup)
- grated zest of 1 orange
- 3 tbsp orange juice
- 1 egg, beaten
- 175ml luke warm water (¼pint/¾ cup)
- 50 g plain flour (2oz/⅓ cup)
- cold water, to mix
- 2 tbsp caster sugar
- ½ tsp ground cinnamon
- 3 tbsp water
- Place the flour, cinnamon, yeast, sugar and salt into a large mixing bowl and stir to combine. Rub in the butter with your fingertips, then stir in the pecan nuts and orange zest. Make a well in the centre.
- Add the orange juice, egg, and most of the water. Mix to a soft, slightly sticky dough, adding the remaining water if required.
- Turn out the dough and knead gently for 5 minutes, until the dough becomes less sticky and elastic. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.
- Turn out, and lightly knead again. Divide the dough into 12 pieces and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Cover with a damp tea towel or slip the tray inside a carrier bag Leave in a warm place until doubled in size which should take about 50 minutes.
- Preheat the oven to 190℃(170℃ Fan)/375°F /gas mark 5.
- Place the flour into a small bowl and stir in enough water to mix to a soft paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun.
Bake for 15 -20 minutes until risen and golden.
While the hot cross buns are baking, prepare the glaze. Place the sugar, cinnamon and water in a small pan and heat gently stirring until the sugar dissolves.
- Once the buns are cooked transfer to a wire rack placed over a tray or baking sheet. Brush the tops with the sugar glaze.
Freeze for up to 2 month. Defrost in the refrigerator overnight and warm in the oven at 180℃ (160℃ fan)/350°F/gas mark 4 for 5 minutes.
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