The Great Australian Bake Off

Get your Easter goodness with these white chocolate, cranberry and cinnamon hot cross buns.


  • Buns

  • 1 kg plain flour

  • 28g yeast

  • 5 teaspoon ground cinnamon

  • 200g caster sugar

  • 600ml milk

  • 100g butter, melted

  • 2 eggs, beaten

  • 4 tsp vanilla extract

  • 1 cup white chocolate chips

  • 2 cups dried cranberries

  • Cross

  • 150g plain flour

  • 2/3 cup water

  • First glaze

  • 2 eggs

  • Second glaze

  • ½ cup caster sugar

  • 60ml water

  • Other

  • Olive oil


  • 1.

    Preheat oven to 180°C and line 2 baking trays with spray oil and baking paper – set aside.

  • For the buns:

  • 1.

    Warm the milk in a saucepan to lukewarm.

  • 2.

    Add the yeast, whisk and cover – leave for 10 minutes in a warm spot to activate

  • 3.

    In a stand mixer bowl, add the flour and cinnamon. Combine.

  • 4.

    Once the yeast is activated, add the sugar and mix.

  • 5.

    The add the eggs and melted butter to the yeast mix and combine.

  • 6.

    Slowly add the wet mixture to the dry mixture while mixing with the dough hook.

  • 7.

    Mix on a medium speed, until the mix is elastic and coming away from the bowl. It should still be sticky.

  • 8.

    Grease a glass bowl with olive oil, place the dough in, cover with cling wrap and prove in a warm spot until doubled in size.

  • 9.

    Once double in size, mix the cranberries and chocolate chips through the dough lightly.

  • 10.

    Make in to 24 even portions, roll and place evenly on the prepared baking trays.

  • 11.

    Cover with a tea towel and prove in a warm spot for approx. 30 minutes

  • For the cross mixture:

  • 1.

    Combine water and flour until a paste forms.

  • 2.

    Put into a piping bag and snip a small part of the top off.

  • 3.

    Preparing to bake, pipe a cross across each bun.

  • 4.

    Glaze the buns with the whisked egg and put them into the oven for about 15-20 minutes.

  • 5.

    While they are in the oven, make the second glaze by combining the sugar and water in a saucepan over heat, stirring until the sugar has dissolved.

  • 6.

    Once the 15-20 minutes is up, brush the buns with the second glaze (this will create a sweet, sticky finish).

  • 7.

    Leave in the oven for another 15-20 minutes until browned and cooked.

  • For serving:

  • 1.

    Whip some butter and put in a bowl with the hot cross buns.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 394kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 7g
  • Carbohydrate 69g
  • Sugar 30g
  • Sodium 30mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department

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