Get your Easter goodness with these white chocolate, cranberry and cinnamon hot cross buns.
Preheat oven to 180°C and line 2 baking trays with spray oil and baking paper – set aside.
For the buns:
Warm the milk in a saucepan to lukewarm.
Add the yeast, whisk and cover – leave for 10 minutes in a warm spot to activate
In a stand mixer bowl, add the flour and cinnamon. Combine.
Once the yeast is activated, add the sugar and mix.
The add the eggs and melted butter to the yeast mix and combine.
Slowly add the wet mixture to the dry mixture while mixing with the dough hook.
Mix on a medium speed, until the mix is elastic and coming away from the bowl. It should still be sticky.
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.
Once double in size, mix the cranberries and chocolate chips through the dough lightly.
Make in to 24 even portions, roll and place evenly on the prepared baking trays.
Cover with a tea towel and prove in a warm spot for approx. 30 minutes
For the cross mixture:
Combine water and flour until a paste forms.
Put into a piping bag and snip a small part of the top off.
Preparing to bake, pipe a cross across each bun.
Glaze the buns with the whisked egg and put them into the oven for about 15-20 minutes.
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.
Once the 15-20 minutes is up, brush the buns with the second glaze (this will create a sweet, sticky finish).
Leave in the oven for another 15-20 minutes until browned and cooked.
Whip some butter and put in a bowl with the hot cross buns.
Nutritional analysis per serving (24 servings)
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.
*This recipe has not been edited or tested by the Bake Off Food Department
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