Olive Oil Hot Cross Buns

1 Tbsp. dry active yeast
1/2 c. sugar
1 1/2 c. warm milk (150F - 155F)
4 1/4 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1 1/2 c. raisins or dried currants
1 orange zested
5 Tbsp. Blood Orange, Lemon, or Sweet Butter Olive Oil
1 egg


1/2 c. flour
5 Tbsp. water


1 1/2 Tbsp. apricot jam
1 tsp. Apricot White Balsamic (or try Honeybell Orange White Balsamic)
2 tsp. water

Combine yeast, sugar, and warm milk in a medium bowl, set aside to allow the yeast to proof, about 5 - 10 minutes.

In a bowl of an electric stand mixer, fitted with the dough hook attachment, combine flour, cinnamon, salt, nutmeg, ginger, raisins, and orange zest, gently stir with the dough hook to incorporate. With the mixer set on low, add the olive oil, and egg.

Once those ingredients have been combined, slowly pour in the milk mixture.

Once all the the milk has been incorporated into the dough, increase the speed to med-low, working the mixture into a slightly sticky dough (pulling away from the sides of the bowl. If the dough does not pull away from the sides of the bowl (very sticky) add a tablespoon of flour at a time until the consistency is reached.

Transfer the dough to another bowl, cover with plastic wrap and set aside in a warm place to rise (doubling in size) about 1 hour.

Once risen, remove the dough from the bowl and onto a lightly floured work surface. Knead for 1 - 2 minutes and then evenly cut the dough into 12 equal portions, roll into balls.

Line a 13 x 9 inch baking pan or dish with parchment paper and lightly spritz with nonstick spray. Place the dough balls, slightly spaced, in the pan. Lightly spray the rolls with nonstick spray and cover with plastic wrap. Return the pan to the warm spot and let rise for 30 minutes.

Meanwhile, preheat oven to 350F. In a small bowl whisk together the flour and water, creating a thick paste. Place this paste in a piping bag and set aside.

Once the rolls have risen slightly, remove the plastic wrap and pipe an "X" on each roll using the flour paste. Place buns in the oven and bake for 20 - 25 minutes or until golden brown and puffy. Remove from the oven and set aside.

Place apricot jam, Apricot White Balsamic and water in a small bowl and microwave for 20 -30 seconds or until runny. Brush the glaze over the buns. Serve buns warm.


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