Hot Cross Buns with Dates and Pecans Recipe

Bring a touch of tradition and warmth to your spring gatherings with these fragrant, spiced buns. These soft, lightly sweetened buns are filled with chopped dates and pecans and topped with a traditional vanilla icing cross for a timeless touch.

Hot Cross Buns with Dates and Pecans

Prep Time: 3 hours 25 minutes
Cook Time: 22 minutes
Total Time: 3 hours 45 minutes
Yield: 14-16 buns

Ingredients

For the Dough:

• 3/4 cup (180ml) whole milk, warmed to about 110°F
• 2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
• 1 teaspoon granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 5 tablespoons (71g) unsalted butter, softened to room temperature
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 and 1/2 cups (438g) all-purpose flour or bread flour
• 1 cup (140g) chopped dates
• 1/2 cup (65g) chopped pecans

For the Cross:

• 1/2 cup (63g) all-purpose flour or bread flour
• 6–8 tablespoons (90-120ml) water

For the Vanilla Glaze:

• 1 cup (120g) confectioners’ sugar
• 2 tablespoons (30ml) milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. In a large mixing bowl (or stand mixer), whisk together the warmed milk, yeast, and granulated sugar. Let the mixture sit for about 5 minutes until it becomes foamy—this ensures your yeast is active.
2. Add the brown sugar, butter, vanilla, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup of flour. Mix gently to combine.
3. Gradually add the remaining flour, chopped dates, and pecans, mixing until the dough comes together in a soft, slightly sticky ball. If it feels too sticky, sprinkle in more flour, a tablespoon at a time, until it pulls away from the sides of the bowl.
4. Turn the dough onto a lightly floured surface and knead by hand for 5 minutes, or let your mixer do the work with a dough hook attachment. The dough should feel soft yet elastic. Test it by poking with your finger—if it slowly bounces back, you’re ready for the next step!
5. Lightly oil a large bowl and place the dough inside, turning it to coat in the oil. Cover with a clean kitchen towel and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
6. Once the dough has risen, punch it down gently to release the air. Divide it into 14-16 equal pieces (no need for precision). Roll each piece into a smooth ball, pinching the bottom to seal, and place them into a greased 9×13-inch pan or two smaller pans.
7. Cover the shaped buns with a towel and let them rise for another hour until they look puffy and ready for baking.
8. Preheat your oven to 350°F (177°C).
9. Mix the flour and water to create a thick paste for the cross. Spoon the mixture into a piping bag (or a zip-top bag with the corner snipped off). Pipe lines across the buns to form crosses in the traditional fashion.
10. Bake the buns for 20-25 minutes, rotating the pan halfway through, until they’re golden brown and fragrant. If the tops brown too quickly, lightly tent the pan with foil. Let the buns cool completely before icing.
11. In a small bowl, whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Transfer the glaze to a piping bag or zip-top bag and pipe a cross on each bun, following the lines from the flour paste.
12. These buns are perfect for sharing! Store leftovers in an airtight container at room temperature or freeze for later.

Tips

• Storage: Once completely cooled, store buns in an airtight container at room temperature for 2-3 days.
• Freezing: Place buns in an airtight container or freezer bag for up to 3 months. To serve, thaw at room temperature and warm briefly in the oven if desired.
• Optional Add-Ins: Try swapping pecans for walnuts, or add citrus zest to the dough for a bright spring flavor.