orange blossom banana hot cross buns

orange blossom banana hot cross buns

Rolls on Easter are such a universal. While I didn’t grow up with hot cross buns, we usually had samoon on the table, and my grandmother always told us about the gubta mtumarta-stuffed samoon her mother would make every Easter. One roll was always filled with a little cheese, and the lucky kid who found the cheesy one got a special gift, like a new dress or new shoes. It just occurred to me while writing this post that I should really develop a savory cheese-stuffed hot cross bun recipe next year, but this year I’m sharing this classically sweet (but not too sweet) recipe: orange blossom banana hot cross buns!

The combination of orange blossom and banana is one of my favorites. If you’ve never tried it before, you’ll definitely notice that orange blossom lives up to its name—it’s floral and distinctively orangey. But at the same time, it’s not at all citrusy, and lacks the big brassy notes of orange juice and zest. So even though the fruit and the flower come from the same tree, I think the closest flavor to orange blossom is actually, surprisingly, banana. The two flavors complement each other perfectly—orange blossom brings out the fragrant floral notes in ripe banana, and banana brings the orange blossom down to earth a little, giving it substance.

orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns

The orange blossom water flavor here mostly comes from the glaze, while the banana flavor is concentrated in the dough. But working enough banana flavor into a yeasted bread dough is not an easy task. My first draft of this recipe contained a half cup of milk, but this limited how many bananas I could add and effectively watered down their flavor a lot. I eventually realized that the moisture needs to come almost entirely from the bananas themselves, and made some changes to the recipe to accommodate. I left the milk out entirely, and I added only egg yolks instead of whole eggs, which contribute richness without adding too much moisture. This gave the bread just the right balance—a strong banana and orange blossom flavor and a soft, buttery texture.

The one thing I’ve got to emphasize about this recipe is that the bananas absolutely must be old bananas. For this bread to have the right flavor, they really must be overripe, totally past their prime. Don’t settle for bananas with brown spots—really wait for them to start to develop brown splotches, and almost entirely change color. That’s when they’re ready to use. But the good news is that if you’re reading this on its post date, you totally have time to grab a bunch and wait for them to ripen, and then overripen. If you want to speed things along, you can place the bananas in a brown paper bag to make them ripen a day or two sooner.

orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns

orange blossom banana hot cross buns

yield: 9 rolls
active time: 35 minutes
total time: 3 hours
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  • 70g raisins (1/2 cup)

  • 70g chopped pitted dates (1/2 cup)

  • 60g orange juice or water (1/4 cup)

  • 45g orange blossom water (3 tablespoons)*, divided into 1T and 2T

  • 2 large egg yolks (35-40g) (save the whites)

  • 230g mashed overripe bananas (from 2 to 3 bananas)

  • 85g softened butter (6 tablespoons)

  • 7g instant yeast (2 teaspoons)**

  • 50g light brown sugar (1/4 cup)

  • 2.5g cinnamon (1 teaspoon)

  • 0.5g cardamom (1/4 teaspoon)

  • 8g baking powder (2 teaspoons)

  • 12g salt (2 teaspoons)

  • 490g all purpose flour (3 3/4 cups)

  • egg whites beaten with a little water (for the egg wash)

  • glaze (below)

  • icing (below)

  1. Combine the raisins, dates, orange juice, and 1 tablespoon of the orange blossom water. Microwave for 1 minute, then let them soak and cool while you work on the dough (at least 10 minutes).

  2. In the bowl of a food processor, combine the egg yolks, mashed bananas, butter, yeast, brown sugar, cinnamon, cardamom, baking powder, salt, flour***, and the other 2 tablespoons of orange blossom water. Stir together with the hook attachment at low speed until there’s only a little dry flour remaining at the bottom of the bowl. Increase the speed to medium and knead for about 5 to 10 minutes, until it becomes elastic and smooths out quite a bit. The dough should be a little on the wet side—it should pool a tiny bit in the bottom of the bowl, but should also pull away from the sides of the bowl.

  3. Once the dough is done kneading, strain the dried fruit and wring it out a little with your hands (discarding the liquid). Add the strained dried fruit to the dough and mix everything together until evenly distributed (you may need to switch to using your hands, folding the dough over itself a few times).

  4. Preheat the oven to 180°F (80°C), then turn the heat off and leave the door open for 30 seconds.

  5. Transfer the dough to an oiled bowl, smooth out into a ball by tucking the bottom under itself, cover with a plate, and move to the warm (but off!) oven for 50-60 minutes. While it’s proofing, butter a 8x8” pan (and optionally line the bottom with parchment).

  6. Once the dough is done rising, move to a lightly floured counter, and divide into 9 even pieces (about 120g each). Shape each piece into a smooth, round ball. Space them evenly in the pan.

  7. Cover the pan with plastic wrap, and move back to the still warm oven for about 40 minutes (again, make sure it’s still off), just until the gaps around them almost close up.

  8. Once the buns have finished their rise, remove from the oven, and preheat it to 350°F (177°C) convection.****

  9. Brush the buns with a light layer of egg wash, and then bake for about 30 to 35 minutes, until the internal temperature reads about 195°F (about 90°C). Remove from the pan to a cooling rack, and immediately brush the top and sides with the runny glaze.

  10. Wait for the glaze to set completely before piping the icing. Pipe the icing across the buns in 1 direction, and again in the other direction (see photos). Let the icing harden for a few minutes before covering.

Storage: Like most bread, it can be kept at room temperature for less than 1 day before starting to get stale, and it will stale fastest in the refrigerator. Bread keeps much better tightly wrapped in the freezer for longer term storage. If you want to make it ahead for company: Bake it (be extra careful not to over bake!), let it cool completely, wrap and freeze it as soon as it’s cool. The day you plan to serve it, thaw it in a 325°F (165°C) convection oven for about 10 minutes (until it’s thawed on the outside, and only frozen at its core) then let it coast the rest of the way and cool at room temperature, and then glaze and ice it before serving.

glaze

  • 45g icing sugar (1/3 cup)

  • 15g orange blossom water (1 tablespoon)

  • a tiny pinch salt

  1. Stir together into a runny and translucent glaze.

icing

  • 85g icing sugar (2/3 cup)

  • 12.5g orange blossom water (2 1/2 teaspoons)

  1. Stir together into a thick icing for piping.

  2. Place in a small pastry bag or ziplock bag.

* Most easy-to-find orange blossom water brands aren’t super strong, especially if they’ve been sitting on the shelf for a while. But proceed with a little bit of caution, taste some on a piece of fruit to see how strong it is, and make sure you don’t overdo it—you might only need 1 tablespoon for the dough. Likewise for the glaze, which may only need 1/2 tablespoon + some water to dilute it. Its flavor will come through more distinctly in the glaze than in the dough.
** If you’re using active dry instead of instant yeast, mix it in with the mashed banana first so it can dissolve.
*** Using weight instead of volume gives you more consistent results when following a baking recipe. But if you don’t have a scale and need to measure with volume, no worries—just make sure you don’t add all the flour at once. Add the first 75% of it, and then slowly add the last 25%. You may not need it all, or you may need a little bit more. With this recipe, most of the moisture and flavor comes from the bananas—if you add too much flour, you can add a little bit of milk to compensate, but it will be hard to recover the flavor and it might end up tasting bland.
**** If you don’t have convection, they should take a little longer to bake, or you can slightly increase the temperature.

orange blossom banana hot cross buns

see more:

masy’s one-bowl crêpes + orange blossom passion fruit

Masy's crêpes

You might know my aunt Masy (pronounced MAH-see) from her kadeh, lawash, kbeibat, kleicha, or chipteh. She’s the most creative and resourceful cook, and the couple of recipes I’ve shared barely scratch the surface. My cousins Kris, Krissy, and Sourma (Masy’s kids) all describe her as passionate and proud, and stubborn yet flexible; she’s so good at throwing ingredients together, making substitutions, and making do with what’s around. Sometimes this results in disaster, but it just rolls off her back (something I aspire to). And sometimes her ingenuity results in the most amazing food you’ve ever had in your life. Take her crêpes, for instance. She’s got them down to a science.

Besides their total perfection, my favorite thing about Masy’s crêpes is that you can make them with just one single bowl. Crêpe batter is super thin, and therefore hard to mix together, so most recipes have you use a blender to make sure it turns out lump-free. Indeed, if you were to just dump and stir all the ingredients together, you would have a really hard time getting a smooth and silky consistency. Blenders work great, and some are even almost easy to clean, but nothing beats a single mixing bowl dirtied in pursuit of breakfast. And if you have a digital scale (or if you have that sixth sense digital scale brain, like Masy), you don’t even need to dirty a single measuring cup. But no worries if you don’t—I’ve provided both volume and weight.

Masy's crêpes
Masy's crêpes
Masy's crêpes
Masy's crêpes

The key to using a bowl instead of a blender is to add the liquid slowly. First, you mix the eggs and butter with the dry ingredients until they smooth out. Then you slowly add half of the milk while whisking, and finish it by adding the rest of the milk and giving it one last whisk. It comes together into a silky smooth batter in no time.

Not only are blenders annoying to clean—they also limit the amount of batter you can make. But using Masy’s technique, you can make as much crêpe batter as your mixing bowl will allow. Crêpes keep super well (I’ve got storage instructions at the end of the recipe), and they disappear quickly, so in this case, more is always better.

One last thing I love: Masy cooks her crêpes over a higher heat than I’ve seen in most other recipes. She really lets the pan preheat, until the butter sizzles and browns almost immediately. They get a slightly caramelized brown butter flavor, which brings out their sweetness.

I’ve been enjoying them with orange blossom-scented passion fruit and a little drizzle of sweetened condensed milk, but they are delicious with just about anything. If you want to adapt this recipe for a savory crêpe filling, add just one teaspoon of sugar instead of three tablespoons, sprinkle on just a pinch more salt, and add some chopped herbs to the batter.

Masy's crêpes
Masy's crêpes
Masy's crêpes
Masy's crêpes
Masy's crêpes
Masy's crêpes
Masy's crêpes
passion fruit
crêpes with orange blossom passionfruit

Masy’s crêpes

yield: about 12 big or 15 medium crêpes
total time: 30 minutes
download a PDF to print

  • 4 tablespoons (57 grams) butter, melted

  • 3 tablespoons sugar (41 grams)

  • 6 large eggs at room temperature* (308 grams)

  • 1/2 teaspoon vanilla extract (2 grams)

  • 1/4 teaspoon salt (1.5 grams)

  • 1 1/4 cup flour (200 grams)

  • 2 cups room temperature milk (470 grams) (which you’ll add in 2 additions)

  • More butter for the pan (have a half stick ready, although you won't use it all)

  1. In a large mixing bowl, beat the butter, sugar, eggs, vanilla, and salt until well combined. Don’t add the milk yet.

  2. Add the flour to the egg mixture, and whisk together until there are no dry lumps (don't worry too much about over-mixing, but do stop when there are no more dry lumps).

  3. Slowly dribble in the first half of the milk, while whisking. Then whisk in the other half of the milk. You should end up with a smooth, lump-free batter.

  4. Place a non-stick skillet over medium-high heat, and let it pre-heat for a couple minutes. Get ready to move.

  5. Peel back the butter wrapper halfway, and swipe the butter over the surface of the hot pan. It should sizzle and begin to turn brown after a couple seconds (but it shouldn't burn). Pour about 1/4 cup (more or less, depending on the size of your pan) into the buttered pan, and quickly tilt the pan around to coat the surface evenly. Let it cook for about 1 minute, then flip and cook for 30 more seconds (the fastest way is to flip it mid-air with the pan, but that takes a little practice. Watch some youtube tutorials and give it a try).

  6. Remove finished crepes to a plate, and continue cooking the rest of the batter. Serve immediately, or cover and refrigerate for a few days (reheat in the same pan for about 30 seconds, or microwave briefly).

    Storage suggestions: Crêpes have a high ratio of egg:flour, so they do alright in the refrigerator, but for longer-term storage, place them in a gallon-size freezer bag and freeze for up to 3 months. You can use wax paper between each crêpe to make them easier to thaw 1 at a time (you can also use wax paper in the refrigerator as a precaution, but I find that they usually peel apart pretty easily). To thaw, simply leave them in the refrigerator overnight or gently microwave them.

crêpes with orange blossom passion fruit

  • 1 batch of crêpes (above)

  • 6 ripe passion fruits

  • 1 to 1 1/2 teaspoons orange blossom water

  • sweetened condensed milk

  1. Carefully scrape the passion fruit pulp into a bowl. Add a little orange blossom water, to taste (between 1/8 - 1/4 teaspoon per 1 passion fruit—keep it subtle), and gently stir together.

  2. Fold the crêpes up and serve at the table with the passion fruit and sweetened condensed milk on the side.

* Put the in-shell eggs in hot tap water for about 5 to 10 minutes to bring them to room temperature. For the milk, microwave it for a few seconds to take the chill off.

Masy's crêpes