Description
These cranberry white chocolate hot cross buns are soft, fluffy, and packed with sweet white chocolate chips and tart dried cranberries. Warmly spiced and perfect for Easter or brunch, they are delicious served fresh or lightly toasted.
Ingredients
- 520 g plain flour (all-purpose flour)
- 100 g white granulated sugar
- 2 1/4 teaspoons instant yeast or active dry yeast
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon all spice
- 1/4 teaspoon ground nutmeg
- 300 ml whole milk
- 57 g unsalted butter
- 2 teaspoons vanilla extract
- 1 large egg
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- 1 egg yolk
- Dash of water
- 75 g plain flour (for crosses)
- 1/3 cup water (for crosses)
Instructions
- In a large bowl or stand mixer bowl, stir together the flour, sugar, yeast, cinnamon, allspice, nutmeg, and salt.
- In a small saucepan over low-medium heat, warm half the milk with the butter until the butter melts. Remove from heat and stir in the remaining milk.
- Add the milk mixture and vanilla extract to the dry ingredients and mix lightly, then add the egg.
- Knead the dough with a dough hook on low-medium speed for 6 to 7 minutes until smooth and elastic but still slightly sticky.
- Add the dried cranberries and white chocolate chips and knead briefly to distribute evenly.
- Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for about 1 1/2 hours or until doubled in size.
- Preheat the oven to 200C (180C fan forced) / 395F. Line a 9×13-inch baking dish or tray with baking paper.
- Turn the dough out onto a surface and divide into 12 even pieces. Shape each piece into a smooth ball.
- Arrange the dough balls evenly in the prepared pan. Cover with a clean towel and let rise for another 30 minutes until puffy.
- Whisk together the egg yolk and a dash of water, then lightly brush over the buns.
- Mix the remaining flour and water into a smooth paste. Spoon into a plastic bag, snip a corner, and pipe crosses over each bun.
- Bake for 25 to 27 minutes until golden brown on top.
- Allow the buns to cool slightly before serving warm or at room temperature. Toast if desired and serve with butter, jam, or fruit curd.
Notes
- The dough should remain slightly sticky for soft, fluffy buns.
- You can substitute raisins or currants for the dried cranberries if preferred.
- Store buns in an airtight container for up to 3 days or freeze for longer storage.
- Warm leftovers in the toaster or microwave before serving.
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 35 mg
