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White Chocolate and Cranberry Hot Cross Buns

Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Easter
Servings: 12
Author: Lauren

Ingredients

  • 1 tablespoon of active dry yeast
  • ½ cup of caster sugar 115g
  • 11/2 cups of lukewarm milk 375g
  • 41/4 cups of plain flour 640g
  • 2 teaspoons of cinnamon
  • 50 g of melted butter
  • 1 egg
  • 1 cup of craisins 150g
  • 200 g of white chocolate
  • 2 tablespoons of apricot jam
  • 2 tablespoons of water.

Instructions

  • Lightly oil a large bowl and line a 23cm cake tin with baking paper and set aside until needed.
  • Chop HALF (100g) of the white chocolate into small pieces and set aside.
  • Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
  • In a large bowl, add the flour, cinnamon, egg, butter, craisins, the chopped white chocolate, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms - don't worry, it will be sticky.
  • Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
  • Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
  • Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
  • Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
  • While the dough is rising, preheat your oven to 200 degrees.
  • Once the dough has risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
  • To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
  • Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
  • Once the buns have completely cooled, melt the remaining 100g of white chocolate and place it in a piping bag before piping the crosses onto the top of each bun.
  • Allow the chocolate to set and enjoy.