Side Pannel
White Chocolate Cranberry Hot Cross Buns
White Chocolate Cranberry Hot Cross Buns
- Recipe Submitted by maryjosh on 11/30/2016
Ingredients List
- FOR THE BUNS
- 500g plain flour
- 14g (2 sachets) yeast
- 2 1/2 tsp ground cinnamon
- 100g caster sugar
- 300ml milk
- 50g butter
- 1 egg
- 2 tsp vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- FOR THE CROSS
- 75g flour
- 1/3 cup water
Directions
In a large bowl or the bowl of a stand-mixer, mix the flour, yeast, cinnamon and sugar.
In a smaller bowl, lightly whisk together the egg, half of the milk and the vanilla extract.
In a small saucepan heat the other half of the milk until it just starts to steam. While whisking, pour the hot milk in a thin stream into the egg mixture. Do this slowly while whisking quickly, so the egg doesn't scramble.
Add the egg and milk mixture to the flour mixture and mix thoroughly. Attach the dough hook to the stand mixer and knead the dough on low-medium speed for 7-8 minutes. When it's ready the dough should be pulling away from the sides of the bowl and it should look smooth and elastic but still sticky. You can knead by hand but it may take around 10 minutes.
Place the dough into a lightly oiled bowl and let it rise for about 11/2 hours or until doubled in size.
Once the dough has doubled, take it out of the bowl, add the choc chips and cranberries and give it a light knead for a minute or two to fully incorporate everything.
Line a large baking tray with baking paper. Cut the dough into 12 even pieces and smooth each one into a round ball. At this stage it will look like there is too many choc chips but there isn't. Lay them out evenly on the baking tray and allow to rise for another 1/2 hour covered with a clean towel.
Preheat the oven to 180C.
Mix together the remaining flour and water until you have a smooth pipeable paste. Pour it into a plastic sandwich bag and snip off a tiny bit of the corner. Pipe a cross over each of the buns.
Place in the oven and cook for 20-25 minutes or until golden and cooked through.
In a smaller bowl, lightly whisk together the egg, half of the milk and the vanilla extract.
In a small saucepan heat the other half of the milk until it just starts to steam. While whisking, pour the hot milk in a thin stream into the egg mixture. Do this slowly while whisking quickly, so the egg doesn't scramble.
Add the egg and milk mixture to the flour mixture and mix thoroughly. Attach the dough hook to the stand mixer and knead the dough on low-medium speed for 7-8 minutes. When it's ready the dough should be pulling away from the sides of the bowl and it should look smooth and elastic but still sticky. You can knead by hand but it may take around 10 minutes.
Place the dough into a lightly oiled bowl and let it rise for about 11/2 hours or until doubled in size.
Once the dough has doubled, take it out of the bowl, add the choc chips and cranberries and give it a light knead for a minute or two to fully incorporate everything.
Line a large baking tray with baking paper. Cut the dough into 12 even pieces and smooth each one into a round ball. At this stage it will look like there is too many choc chips but there isn't. Lay them out evenly on the baking tray and allow to rise for another 1/2 hour covered with a clean towel.
Preheat the oven to 180C.
Mix together the remaining flour and water until you have a smooth pipeable paste. Pour it into a plastic sandwich bag and snip off a tiny bit of the corner. Pipe a cross over each of the buns.
Place in the oven and cook for 20-25 minutes or until golden and cooked through.
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