I love hot cross buns, I could quite happily eat them all year around rather than just at Easter. I enjoy having mine toasted with butter. For these I used forced rhubarb, blood orange and candied ginger. I used rye flour and strong white flour. My partner said they where great and full of flavour.
for the dough
- 3 cups rye flour
- 2 cups strong white flour
- 1 7g sachet of active dried yeast
- 10g salt
- 40g brown sugar
- 300ml whole milk
in the bowl of the stand mixer add the flours, sugar, yeast and salt and add the milk and start mixing you will need some more liquid so slowly add 100 ml of water until the dough is wet but manageable knead with the dough hook or by hand for 5 t0 10 minutes then Place in an oiled bowl and leave to rise for about 2 hours until doubled in size.
chop up a large stem of forced rhubarb into small chunks and place in a bowl and grate the zest from one orange and chop up a handful of candied stem ginger into small pieces and cover with two tbsp of blood Orange juice and leave for 10 minutes then knock the air out of the dought then spread the filling over the dough and fold in to the dough you may need some more flour then roll into balls and place to rise again on a lined baking tray. To make the crosses mix plain flour and water so you have a thick paste, once the dough has doubled in size again, preheat the oven to 180c brush the buns with a beaten egg yolk then pipe on the crosses. Bake for 30 minutes
Bee Gianni says
These are definitely on the Easter morning menu. Yummmm
Hannah Hossack-Lodge/Domestic Gothess says
What an interesting flavour combination, I would never have thought to put rhubarb in hot cross buns but I bet it works really well, especially with the ginger 🙂
Claudia | THe Brick kitchen says
Oh my gosh these hot cross buns are gorgeous! I have been trying to think of some new hot cross bun flavours lately and was toying with pear and dark chocolate, but think I need to give rhubarb and orange a go asap, especially with the ginger! Sounds absolutely amazing <3
These look absolutely beautiful Aimee. I definitely plan to give your recipe a go in the next week as we’re having an early easter gathering next weekend! I look forward to eating hot cross buns every year but I try to hold out to the last minute (so they’ll remain ‘special’, rather than an easily accessible treat. Does that make me sound weird?) but I reckon I’ll have to devour at least two of this batch!
Thanks for the lovely inspiration. Love your website xx
Hi! I am brand new to your blog, and as I was scrolling through and came across the notion of using rye flour in hot cross buns, well, I really was thrilled. We will have fresh rhubarb in the grocery stores soon, if not already, and I will definitely be making these.
I would be happy to eat hot cross buns year round too. Gorgeous blog!
thankyou im so glad you like it xx
Louise | Cygnet Kitchen says
It wouldn’t be Easter without a hot cross bun! I love the idea of adding rhubarb, ginger and blood orange to flavour these buns! I usually make a chocolate version because my husband can’t stand currents and candied peel. xx
thankyou louise xx
Could I use a regular orange for this recipe? I live near the middle of nowhere and finding a blood orange would be on par with squeezing blood from a stone.
Yes a regular orange is fine x