Cranberry and chocolate hot cross buns

  • Total Time

    1h 20m
    • Prep Time

      1h 0m
    • Bake Time

      20m
  • Makes

    16
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

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

  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.

  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.

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

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

  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.

  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. Allow to cool completely before tucking in!

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