These white chocolate and cranberry hot cross buns are about as close as you can get to tasting better than traditional hot cross buns.  They are so incredibly light and have just the right amount of sweetness to satisfy any sweet tooth out there.

If you are looking to bake something a little bit different this Easter, you can’t go wrong with this recipe.

 To make these white chocolate and cranberry hot cross buns, you will need:

1 tablespoon of active dry yeast

½ cup of caster sugar (115g)

1½ cups of lukewarm milk (375g)

4¼ cups of plain flour (640g)

2 teaspoons of cinnamon

50g of melted butter

1 egg

1 cup of craisins (150g)

200g of white chocolate

2 tablespoons of apricot jam

2 tablespoons of water.

Instructions

1. Lightly oil a large bowl and line a 23cm cake tin with baking paper and set aside until needed.

2. Chop HALF (100g) of the white chocolate into small pieces and set aside.

3. 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.

4. 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.

5. Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.

6. 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.

7. Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.

8. 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.

9. While the dough is rising, preheat your oven to 200 degrees.

10. 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.

11. 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.

12. Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.

13. 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.

Thermomix Instructions

1. Break 100g of white chocolate into squares and place in thermomix bowl. Blend for 5 seconds on speed 5 or until it’s roughly chopped (time may vary due to the temperature of your chocolate).  Tip the chopped chocolate into a separate bowl and set aside.

2. Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 2 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.

3.  Lightly oil a large bowl and line a 23cm cake tin with baking paper and set aside until needed.

4. Add the flour, cinnamon, egg, butter and remaining sugar into the thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.

5. Add the craisins and whopped white chocolate to the bowl and combine for 3 minutes using the kneading function.

Follow instructions as above from step 6.

Print

Yum

White Chocolate and Cranberry Hot Cross Buns Recipe

Ingredients

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

Instructions

1. 1. Lightly oil a large bowl and line a 23cm cake tin with baking paper and set aside until needed.
2. 2. Chop HALF (100g) of the white chocolate into small pieces and set aside.
3. 3. 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.
4. 4. 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.
5. 5. Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
6. 6. 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.
7. 7. Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
8. 8. 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.
9. 9. While the dough is rising, preheat your oven to 200 degrees.
10. 10. 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.
11. 11. 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.
12. 12. Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
13. 13. 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.
14. Allow the chocolate to set and enjoy.

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