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Lemon Cherry Hot Cross Buns

A spring twist on an Easter classic – Lemon Cherry Hot Cross Buns made from scratch with lemon zest and dried cherries


Lemon Cherry Hot Cross Buns for Easter

What are your Easter traditions? Every year for Easter, I bake hot cross buns, which are sweet spiced yeast buns usually made with cinnamon, allspice, and currants then marked with a cross on top. The cross signifies a crucifix, hence why they are an Easter tradition. I’m not a religious person, but I do still love eating hot cross buns regardless of the meaning. I decided to do a twist with Lemon Cherry Hot Cross Buns by brightening them up with some lemon zest and using dried cherries instead of currants.


Lemon Cherry Hot Cross Buns for Easter

I cut the original recipe in half since I didn’t need 20 buns. Then I faced a dilemma – do I make all 10 for Friday when my dad came up and risk them being stale for Easter dinner? Or can I make half now, half on Sunday? My decision was to split the baking. During the first rise, I put half of the dough in the fridge to save for Sunday. The dough will continue to rise but at a sloooowwww pace since the temperature is much colder. The buns turned out fine.


Lemon Cherry Hot Cross Buns for Easter

Because I only made six buns (which was supposed to be five), mine are a little fatter because they had more room in the pan to expand.


Lemon Cherry Hot Cross Buns for Easter
 

Lemon Cherry Hot Cross Buns

Lemon Cherry Hot Cross Buns

Yield: 12 buns
Prep Time: 45 minutes
Cook Time: 30 minutes
Rest Time: 2 hours 15 minutes
Total Time: 3 hours 30 minutes

A spring twist on an Easter classic - Lemon Cherry Hot Cross Buns made from scratch with lemon zest and dried cherries

Ingredients

  • 1/2 cup lukewarm whole milk (105F-115F)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 egg, lightly beaten
  • 1 1/2 teaspoons active dry yeast
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dried cherries

Glaze

  • 1 tablespoon granulated sugar
  • 1 tablespoon water

Icing

  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a large bowl with a wooden spoon, mix together the milk, butter, sugar, egg, yeast, lemon zest, and vanilla. Let stand for 5 minutes while the yeast dissolves.
  2. Stir in flour, salt, cinnamon, nutmeg, and cherries until the dough comes together.
  3. On a lightly floured surface, knead the dough gently until soft and elastic but still slightly sticky. Place in a lightly-greased bowl, turning once to coat both the top and bottom. Cover it with a towel and let it rise in a warm, draft-free place for 90 minutes.
  4. Grease an 8-inch round pan. Divide the dough into 12 pieces, roll, and place in the pan. Cover with a towel and let rise for 45 minutes.
  5. Preheat the oven to 375F. Bake 30-35 minutes or until golden brown.
  6. While the buns are baking, make the glaze: In a small saucepan, whisk together the sugar and water. Heat until the sugar is dissolved. As soon as the buns are done baking, brush with the sugar water. Let the buns cool completely
  7. Once the buns are completely cool, make the icing: In a medium bowl whisk together the powdered sugar, lemon juice, and vanilla. Pipe a cross onto each bun. Let the icing harden before serving.
© Carla Cardello
Cuisine: American / Category: Yeast Breads + Rolls
Source: Adapted from Crumb

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