Carrot Hot Cross Buns
By OcadoLife
Published on 21 March 2025
Made with grated carrots, cinnamon and ginger, these Carrot Hot Cross Buns are the brainchild of Crystelle Pereira – cook, Bake Off finalist and author of Flavour Kitchen.
“Love carrot cake? And hot cross buns? Then this is the recipe for you! I borrow a technique from Japanese milk bread by making a starter (step 1) to get the buns extra soft and springy. Best served with a generous sweep of sweet cream cheese butter – for Easter and beyond.” Don’t miss Crystelle’s Carrot and Ginger Cookies with White Chocolate and Pistachio for another carroty treat.Time and servings
55 minsTotal time
25 minsPrep time
30 minsCooking time
Ingredients
- 400ml whole milk (60ml cold, 340ml warmed and separated)
- 640g strong bread flour
- 80g caster sugar
- 3½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 (7g) sachet yeast
- 1 tsp salt
- 1 large egg
- 190g unsalted butter, softened, plus extra for the proving bowl
- 160g carrots, grated
- 200g raisins
- 2 oranges, zested
- 75g plain flour
- 4 tbsp maple syrup
- 110g cream cheese
- 2 tsp vanilla bean paste
Method
Step 1
Combine the 60ml cold milk with 20g of the strong bread flour in a pan; whisk until smooth. Place over a medium-low heat and cook, whisking constantly, until thickened and leaving tracks on the bottom of the pan. Transfer to a bowl and set aside to cool.Step 2
Using a food processor or stand mixer with a dough hook, briefly mix the remaining 620g bread flour, the sugar, cinnamon, ginger, yeast and salt until combined (or see the tip to make the dough by hand). Add the egg, warm milk and flour-and-milk mixture you made earlier; mix on a low speed for 5 mins.Step 3
Gradually add 80g of the softened butter in stages, mixing for 10-12 mins until the dough is smooth and elastic. Firmly squeeze the excess water from the carrots and add to the dough along with the raisins and orange zest; mix until fully incorporated.Step 4
Shape the dough into a ball and place in a large, greased bowl. Cover with a damp tea towel and leave in a warm place for 60-90 mins or until doubled in size.Step 5
Punch down the dough and divide it into 12 equal portions (around 135g each). Roll into tight balls and arrange them evenly on a lined baking tray in 3 rows of 4 buns. Cover loosely and leave to prove for 30-45 mins, until the buns have grown and are touching.Step 6
Preheat the oven to 180°C/160°C fan/gas 4. Mix the plain flour with 55ml water to make a thick paste. Transfer to a piping bag, snip the tip to form a small hole and pipe crosses over the buns – vertical lines down each row, followed by horizontal lines across the rows.Step 7
Bake the buns for 25 mins, rotating the tray halfway through, until golden and springy. Once baked, brush with 2 tbsp of the maple syrup and leave to cool slightly.Step 8
To make the cream cheese butter, beat the remaining 110g softened butter until smooth. Add the cream cheese, remaining 2 tbsp maple syrup and vanilla, and beat until fully combined.Step 9
To serve, cut the warm buns in half, spread generously with the cream cheese butter and tuck in – or you can toast them, if you prefer. The buns will keep in a sealed container for 3-4 days.Step 10
Recipe Tip: Allow 1½-2 hrs 15 mins proving time. To make the dough by hand, mix the ingredients in step 2 in a bowl with a wooden spoon until sticky. Turn out onto a clean, floured worksurface and knead the dough until you can see through it when stretched but it doesn’t break – the ‘windowpane effect’. Work in the butter (in small pieces), raisins, orange zest and carrots until evenly dispersed. Continue from step 5.