These pecan, cinnamon and orange hot cross buns are a delicious nutty twist to a traditional bun traditionally eaten at Easter and perfect for anyone who is not a fan of dried fruit
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.
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 helped 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. These buns are perfect for those who don't like fruit buns or anyone who wants to try something different to the classic hot cross bun for a change.
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 homemade buns 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!
Ingredients
Strong bread flour – You need flour with a high gluten content to make good hot cross buns. You will also need some flour to make the crosses you can use bread flour or regular plain flour for this.
Ground cinnamon
Easy-blend yeast – I find this is the easiest and most readily available yeast to use. Do check the use-by date, especially if you don't bake with yeast very often. Old yeast may take much longer to work or even not work at all.
Caster Sugar – I like to use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined, It is a little more flavoursome with light caramel tones.
Salt – Essential in all yeast cookery do not be tempted to reduce this.
Butter – unsalted or lightly salted is fine
Pecan nuts – Walnuts also work well in this recipe.
Orange – Juice and finely grated zest, consider investing in a Microplane grater if you do not have one already these are the most efficient at removing citrus zest.
Egg – medium or large
Step by Step Pecan, Cinnamon and Orange Hot Cross Buns
1 Place the flour, cinnamon, yeast, sugar and salt into a large mixing bowl and stir to combine.
2 Rub in the butter with your fingertips, then stir in the pecan nuts and orange zest.
3 Add the orange juice, egg, and most of the water. Mix to a soft, slightly sticky dough, adding the remaining water if required.
4Turn out the dough and knead gently for 5 minutes, until the dough becomes smooth, elastic and less sticky.
5 Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover.
6 Leave in a warm place to rise until it has doubled in size.
7 Lightly knead again. Divide the dough into 12 pieces and roll into balls. Place on a greased baking sheet about 2cm (1in) apart.
8 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 1 hour.
9 Pipe a flour paste cross on each bun.
10 Bake until golden and brush with glaze.
Cook's Tips
- For the best rise, you need a soft slightly sticky dough. The softer the dough the easier it is for it to rise too firm and the dough can not rise and the buns will be hard. Take care not to work in too much extra flour when kneading the dough.
- Cover the bowl with a shower cap - one of those disposable ones that you get when you stay in a hotel. You can reuse it many times so it is less wasteful and more environmentally friendly than using cling film every time.
- Cover the buns with a clean damp tea towel, or pop them inside a large clean plastic bag or carrier bag or use oiled cling film.
- There is no need to pipe each cross separately just pipe a line along each row in one direction and then the other.
- I use a disposable piping bag and cut off the tip, you do not need a nozzle since this is not fine piping work. If you don't have a piping bag use a polythene food bag and snip off one corner.
- The buns can be brushed with a little warm honey or golden syrup instead of the spiced glaze if desired
How long will the buns keep?
Hot cross buns are best eaten slightly warm from the oven and on the day they are made. Although do allow them to cool for at least 15 minutes first or they may taste a bit doughy!
Variations
- Use walnuts instead of pecans.
- Add some chopped dates.
- Add some dried cranberries
- Use lemon zest and juice instead of the orange zest.
Pecan, Cinnamon and Orange Hot Cross Buns
Equipment
- mixing bowl
- measuring jug
- cling film, bag or tea towel to cover
- baking sheet
- piping bag or small plastic bag
- pastry brush
- cooling rack
Ingredients
For the buns
- 500 g (1lb 2oz) strong bread flour
- 2 teaspoon ground cinnamon
- 7 g (¼oz) sachet easy-blend yeast
- 60 g (2½oz) caster sugar
- 1¼ teaspoon salt
- 50 g (2oz) butter ,cut into cubes
- 100 g (3½oz) pecan nuts , roughly chopped
- grated zest of 1 orange
- 3 tablespoons orange juice , beaten
- 1 egg
- 175ml (6floz) luke warm water
For the crosses
- 50 g (2oz) plain flour (US = All purpose)
- cold water, to mix
For the glaze
- 2 tablespoons caster sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons water
Instructions
To make the buns
- Place 500g (1lb 2oz) flour, 2 teaspoons cinnamon, 7g (¼oz) yeast, 60g (2½oz) sugar and 1¼ teaspoon salt into a large mixing bowl and stir to combine.
- Rub in 50g (2oz) butter with your fingertips, then stir in 100g (3½oz) pecan nuts and the finely grated zest of 1 orange. Make a well in the centre.
- Add 3 tablespoons orange juice, 1egg, and most of 175ml (6floz) 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 1 hour.
- Preheat the oven to 190℃(170℃ Fan)/375°F /gas mark 5.
To make the crosses
- Place 50g (2oz) 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 20 -25 minutes until risen and golden.
Make the glaze
- While the hot cross buns are baking, prepare the glaze. Place 2 tablespoons sugar, ½ teaspoon cinnamon and 3 tablespoons 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.
Notes
- For the best rise, you need a soft slightly sticky dough. The softer the dough the easier it is for it to rise too firm and the dough can not rise and the buns will be hard. Take care not to work in too much extra flour when kneading the dough.
- Cover the bowl with a shower cap - one of those disposable ones that you get when you stay in a hotel. You can reuse it many times so it is less wasteful and more environmentally friendly than using cling film every time.
- Cover the buns with a clean damp tea towel, or pop them inside a large clean plastic bag or carrier bag or use oiled cling film.
- There is no need to pipe each cross separately just pipe a line along each row in one direction and then the other.
- I use a disposable piping bag and cut off the tip, you do not need a nozzle since this is not fine piping work. If you don't have a piping bag use a polythene food bag and snip off one corner.
- The buns can be brushed with a little warm honey or golden syrup instead of the spiced glaze if desired
Midge
I know Hubby would love these! he is definitely our resident Hot Cross Bun expert! Thanks for sharing!
Jacqueline Bellefontaine
Oh do let me know what he thinks. j x
Monika Dabrowski
These look delicious, I love the combination of pecans, cinnamon and orange zest! I also like your easy to follow step-by-step gallery:)
Jacqueline Bellefontaine
Thank you Monica, I thought so and will most definitely be making these as well as the traditional ones again. Thank you also for your feed back re the gallery I add it in the hope that it is helpful so its nice to hear that you think so. J x