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Hot cross buns in a basket with cranberries visible Tried & Tested

Cranberry and chocolate hot cross buns

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3.667 stars based on 3 ratings

Filled with dried cranberries and chocolate chips these are a real treat for Easter Sunday. These buns will keep for 2 days in a sealed container and are delicious toasted.

Key Information

  • Prep:
  • Bake:
  • Makes:16
  • Skill level:easy

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Ingredients

For the buns

  • 625g 22⅛ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 1 1 Easy bake yeast sachet Easy bake yeast sachet
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • Salt
  • 2tsp 2tsp Mixed spice
  • 2tsp 2tsp Cinnamon
  • 50g 1⅞ oz Butter
  • 250ml 8½ fl oz Milk
  • 125ml 4¼ fl oz Water cold
  • 150g 5⅜ oz Cranberries
  • 100g 3½ oz Dark chocolate chips

For the crosses

  • 3tbsp 3tbsp Plain white flour (we use Allinson) Plain white flour
  • 1tbsp 1tbsp Water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour, yeast, sugar, salt and spices in a large mixing bowl and stir together.

    Ingredients for this step

  2. Classic mode Step 2

    Melt the butter with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is hand hot. Pour it into the flour mixture and stir lightly.

    Ingredients for this step

    • 50g 1⅞ oz Butter
    • 250ml 8½ fl oz Milk
    • 125ml 4¼ fl oz Water
  3. Classic mode Step 3

    Add the cranberries and chocolate chips and knead firmly for 10 minutes (or 5 minutes in a mixer with a dough hook) until the dough is smooth and elastic.

    Ingredients for this step

    • 150g 5⅜ oz Cranberries
    • 100g 3½ oz Dark chocolate chips
  4. Classic mode Step 4

    Turn the dough onto a lightly floured work surface and roll into a long sausage, cut into 16 equal pieces, each will weigh about 75-80 grams.

  5. Classic mode Step 5

    Pinch the edges of each piece of dough up to the centre until you have a smooth ball, turn seam side down on the worktop and roll into a smooth ball. Place the buns on a baking tray allowing space for them to double in size. You may need 2 trays.

  6. Classic mode Step 6

    Cover with oiled cling film and leave in a warm place until the dough has really doubled in size.

  7. Classic mode Step 7

    When the dough is almost ready, preheat the oven to 220°C, (fan 200°C, gas mark 6).

  8. Classic mode Step 8

    Mix the plain flour with enough water to make a stiff paste. Place in a piping bag and snip the end then pipe crosses on the hot cross buns.

    Ingredients for this step

    • 3tbsp 3tbsp Plain white flour (we use Allinson) Plain white flour
    • 1tbsp 1tbsp Water
  9. Classic mode Step 9

    Bake for 15 minutes, then cover with baking parchment and continue to cook for another 5 minutes until the buns are golden, firm and feel hollow when removed from the baking tray.

  10. Classic mode Step 10

    Allow to cool completely before tucking in!