Saturday, 19 April 2014

Cranberry & White Chocolate Hot Cross Buns

The long Easter weekend is finally here and it's lovely and sunny where I am, I hope it is wherever you are too. I fancied making something a little different this year and after making normal hot cross buns a couple of weeks ago the idea for these cranberry and white chocolate buns popped into my head. I baked these yesterday and have scoffed a couple already. I highly recommend eating one still warm from the oven whilst the white chocolate is still a little gooey, it makes for a very luxurious Easter treat. I used my speculoos spice mix to flavour these buns as I was all out of mixed spice but I think either blend will work well so just go with what you have in the kitchen.

The hot cross bun recipe has been adapted from the recipe in The Great British Book of Baking and this makes quite a sticky dough so you may prefer to use dough hooks if you have them rather than kneading by hand.

Ingredients - makes 12

450g strong white bread flour
50g caster sugar
1 tsp salt
2 tsp mixed spice or speculoos spice mix
7g sachet fast action yeast
50g unsalted butter, diced
125g dried cranberries
100g white chocolate broken into small chunks
200ml lukewarm milk
2 medium eggs, lightly beaten

For the crosses mix 4 tbsp flour with enough water to make a paste that can be piped.
For the glaze you need 2 tbsp caster sugar and 4 tbsp milk

  • Mix flour, salt, spices, yeast and sugar in a large bowl, rub in the butter until you get a fine crumb texture. Stir in the cranberries and chocolate chunks. Make a well in the centre and add the milk and eggs. Work into a dough and knead for 10 minutes by hand until smooth and elastic or use dough hooks on mixer instead for about 4 minutes. Cover the bowl with clingfilm and prove for at least an hour or until doubled in size. NB due to the weight of the cranberries and chocolate in the dough you will probably find that it takes 2 hours or more to rise.
  • Knock back the dough and divide into 12 pieces and shape them into balls. Arrange on a baking tray, cover with clingfilm and leave for around 45-60 minutes to double in size.
  • Preheat the oven to 200°C. Make the paste for the crosses and pipe a cross onto each bun. Bake for 15 minutes until golden brown. Make the glaze by heating the milk and sugar together in a small pan and bring to the boil then remove from the heat. Brush the glaze over the buns as soon as they come out of the oven and leave to cool on a rack.


  1. What a great combination Jen! Thank you for joining in the Treat Petite fun!

  2. White chocolate and cranberries is so delicious together - and I can only imagine how tasty in a hot cross bun with your homemade spice mix! I would LOVE one of these (right now, since I haven't had breakfast)...

  3. They look great. Love the combo of cranberry and white chocolate. Look so pretty inside! Have a great and relaxing weekend xx

  4. Ooh, they look splendid Jen and the combination of cranberries and white chocolate is such good one - sweet and sour. Thanks for entering them into WSC and Happy Easter.


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