Sloe Gin and Orange Hot Cross Buns Recipe
These artisanal hot cross buns offer a sophisticated twist on an Easter classic, featuring plump sultanas soaked in botanical sloe gin and a burst of fresh orange zest. The deep, fruity notes of the gin pair perfectly with warm spices and a sticky citrus glaze for a truly decadent holiday bake.
- Prep
- 150 min
- Bake
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 285 kcal
Method
Place the sultanas in a small bowl and pour over the sloe gin. Allow them to soak for at least 2 hours, or ideally overnight, then drain, reserving any excess liquid.
In a large bowl or stand mixer, combine the bread flour, yeast, sugar, mixed spice, and orange zest. Add the lukewarm milk, softened butter, and egg. Knead for 10 minutes until the dough is smooth and elastic.
Flatten the dough slightly and spread the gin-soaked sultanas over the top. Knead gently for 1-2 minutes until the fruit is evenly distributed.
Cover the dough and let it rise in a warm place for about 1.5 hours, or until doubled in size.
Divide the dough into 12 equal pieces and roll them into smooth balls. Place them on a baking tray lined with parchment paper, leaving space between each. Cover and prove for another 45-60 minutes.
Preheat your oven to 190°C (375°F). Mix the plain flour with a little water to create a thick paste. Pipe a cross on top of each bun.
Bake for 18-20 minutes until golden brown.
While the buns are still hot, mix the reserved sloe gin with the orange juice and a tablespoon of sugar. Brush this glaze over the buns for a shiny, fragrant finish.
Notes from the kitchen
Soak the fruit overnight for maximum gin flavor and moisture.
Ensure the milk is lukewarm (about 38°C); if it is too hot, it will kill the yeast.
Use a high-quality sloe gin for the best botanical notes; it pairs beautifully with the orange zest.
If you want a thicker glaze, simmer the sloe gin and orange juice with sugar for 2 minutes before brushing.
