Orange Cranberry Hot Cross Buns Recipe – A Fruity Twist on the Classic

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What is a Hot Cross Bun?

A Hot Cross Bun is a sweet, spiced bun traditionally eaten during Easter, known for its iconic cross on top. Made with a soft, fluffy texture, these buns are typically flavored with currants or raisins and a hint of cinnamon and nutmeg. The cross is made with a simple flour paste and is symbolic of the crucifixion of Jesus Christ, making them a traditional part of Christian Easter celebrations. Hot Cross Buns are often enjoyed fresh out of the oven, toasted with butter, or as a special treat for breakfast or dessert. Their warm, comforting taste and festive appearance make them a beloved part of the holiday season, though they're also perfect for enjoying year-round.

Why You’ll Love This Recipe

Baking homemade Hot Cross Buns filled with zesty orange and cranberries is a special treat. These Orange Cranberry Hot Cross Buns are soft, fluffy, and have a better shelf life, with vibrant fruity flavors that make them a perfect twist on the classic, ideal for any occasion, not just Easter!”

If you love baking breads with a fruity twist, or you're looking for a new and exciting Hot Cross Bun recipe for Easter, you will absolutely adore these soft, flavorful, and slightly tangy Orange Cranberry Hot Cross Buns.

Let’s get baking and fill your kitchen with the sweet scent of homemade goodness!

My Personal Notes

This year, I decided to experiment with a fresh take on my Hot Cross Buns by incorporating some of my favorite baking techniques and flavors. 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.

I gave it a twist by using the Old Dough Method, which results in more flavorful bread, a finer crumb, and better shelf life. Since I don't keep old dough, I built it from scratch for this recipe. For more details, please click on 'Bread Making Method' to learn more about Old Dough Method."

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

Main Dough

Flour Paste for the Cross

PRO TIPS FOR SUCCESSFUL BREAD BAKING

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

Kneading:

Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).

Flour & Hydration:

Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

Dough Temperature:

Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.

Proofing:

Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:

If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.

Wrinkle Top or Shrinking:

If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.

Baking & Oven Temperarate:

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Storing and Reheating

Storing:

Store Orange Cranberry Hot Cross Buns at room temperature in an airtight container or resealable plastic bag for 2-3 days to keep them fresh. For longer storage, refrigerate them for up to 1 week after they’ve cooled completely. Alternatively, freeze the buns by wrapping each one individually in plastic wrap or foil, placing them in a resealable freezer bag, and labeling with the date. They’ll stay fresh in the freezer for up to 3 months.

Reheating:

Oven: Preheat to 350°F (175°C), cover buns with foil, and warm for 5-10 minutes.
Toaster: Slice and toast for a crispy finish.
Microwave: Heat a bun for 15-20 seconds, covered with a damp paper towel.

For frozen buns, thaw at room temperature or microwave on low for 30 seconds before reheating.

FAQs

Q: Can I use store-bought orange juice instead of fresh orange juice?

A: Yes, you can use store-bought orange juice if you don’t have fresh oranges on hand. However, fresh orange juice tends to have a brighter, more vibrant flavor compared to bottled juice, which may be slightly more processed or have added sugars. For the best flavor, fresh orange juice is recommended, but store-bought juice will work in a pinch.

Q: Can I make these buns into a loaf instead of individual buns?

A: Yes, you can shape the dough into a loaf and bake it in a greased 450g loaf pan. Adjust the baking time to around 30 minutes, or until golden brown.

Q: Can I use a different fruit in these buns?

A: Yes, feel free to substitute dried cranberries with other dried fruits like raisins, currants, or dried cherries, though the flavor and texture may vary slightly.

Q: Can I use a bread machine to make the dough?

A: Yes, you can use a bread machine to make the dough. Add the ingredients in the order recommended by your machine’s instructions and use the dough cycle.