White Chocolate and Cranberry Hot Cross Buns
A decadent twist on the classic Easter breakfast, these white chocolate Hot Cross Buns are the perfect way to start your day this Good Friday.
This recipe is by Santiago Correa, our talented Bayswater Regional Food Services Manager, who has been baking them for years.
Ingredients (makes 20 Hot Cross Buns)
- 2 cups milk
- 1/2 cup brown soft sugar
- 2 Tablespoons dried yeast
- 5 cups high grade flour
- 1 teaspoon salt
- 2 Tablespoons mixed spice
- 2 Tablespoons cinnamon
- 2 teaspoon nutmeg
- 1 ½ cups dried cranberries
- 1 ½ cups white chocolate chips
- 1/2 cup mixed peel
- 150 grams melted butter
- 2 eggs
- 2 teaspoons vanilla extract
For the crosses
- 1/2 cup flour
- 1 teaspoon sugar
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup sugar
- Add the milk, water and brown sugar to a microwave proof jug or small pot and heat until warm to the touch (about 45°C/110°F). Whisk well to dissolve the sugar.
- Pour into a large bowl, or the bowl of a stand mixer and sprinkle the yeast on top, stir in and leave to sit for 5 minutes.
- While you are waiting, add 5 cups of flour, salt, cinnamon, mixed spice, nutmeg, cranberries/chocolate chips and mixed peel to the bowl of a stand mixer or other large bowl and whisk together.
- In another small jug melt the butter, add the egg and vanilla and whisk together until all ingredients are incorporated.
- Wait for the yeast to bubble, add the flour mixture and butter mixture to the yeast mixture and using the dough hook attachment on your stand mixer, knead for 7-8 minutes until the dough springs back when you press it. If kneading by hand, combine the dough with a wooden spoon and then turn it out onto a lightly floured surface and knead for 10 minutes. Add a little more flour if the dough is really sticky.
- Cover the dough in cling wrap or a clean tea towel and leave to rise in a warm place for 60-90 minutes or until doubled in size.
- Once the dough has risen, punch it down gently and turn out of the bowl onto a lightly floured surface. Split the dough into 20 evenly sized pieces, roll into balls and place on a baking tray lined with a silicone liner or baking paper, so that they are almost touching.
- Cover with cling wrap that has been lightly sprayed with cooking oil and leave to rise in a warm place for 40 minutes. Preheat the oven to 170°C.
- While the buns are rising, make the mixture for the crosses. In a small bowl whisk together milk, flour and sugar until smooth.
- Once the buns have risen, pipe the crosses on the buns, by putting the cross mixture into a piping bag. If you don’t have a piping bag you can carefully drizzle it with a spoon.
- Bake the buns for 25-30 minutes, until the tops are golden brown.
- While the buns are baking, prepare the glaze by mixing the sugar and water in a small bowl and microwaving until the sugar has dissolved.
- Remove from the oven and brush the buns with the sugar glaze and allow them to cool slightly.