About the bake
Hot cross buns are so versitile to twist up the flavours, as well as enjoy sweet or savoury. Filled with dried cranberries and handfuls of dark chocolate chips - these hot cross buns are a real Easter Sunday treat, even better that they're homemade.
Simple to make, they are a fun way to get the kids involved in kneading the dough, 'painting' on the glaze and piping on the famous cross detail.
There are two videos in this recipe to answer your questions on 'How to Knead Dough' and 'How to add crosses to Hot Cross Buns' - making this a simple hot cross bun recipe for you to follow this Easter, or any time you fancy a yummy answer to your fruity chocolately cravings. What's more is these delicious little buns keep well for up to 2 days in a sealed container, and are great to toast.
Crazy for cross buns? We've got the hottest cross buns you could ever wish to recreate. From our Vanilla & Chocolate Hot Cross Buns by Nielsen-Massey, or Orange and Cranberry hot cross buns.
Method
Step 1:
Place the flour, yeast, sugar, salt and spices in a large mixing bowl and stir together.
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.
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.
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.
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.
Step 6:
Cover with oiled cling film and leave in a warm place until the dough has really doubled in size.
Step 7:
When the dough is almost ready, preheat the oven to 220°C, (fan 200°C, gas mark 6).
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.
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.
Step 10:
Allow to cool completely before tucking in!
Ingredients
For the Buns
- 625g Allinson's Strong White Bread Flour
- 1 Allinson's Easy Bake Yeast Sachet
- 75g Billington's Unrefined Golden Caster Sugar
- A pinch Salt
- 2 tsp Mixed spice
- 2 tsp Cinnamon
- 50g Butter
- 250ml Milk
- 125ml Water (cold)
- 150g Cranberries
- 100g Dark chocolate chips
- 625g Allinson's Strong White Bread Flour
For the Crosses
- 3 tbsp Allinson's Plain White Flour
- 1 tbsp Water
- 3 tbsp Allinson's Plain White Flour
Utensils
- Large mixing bowl
- Small saucepan
- Baking tray
- Large sharp knife
- Piping bag
- Clingfilm
- Baking parchment.
Recipe Reviews
Was a bit worried that these wouldn't be very nice, with only one prove. But they turned out lovely and light . Cranberries a bit overwhelmed by the dark chocolate, maybe try milk chocolate? Nice recipe, will definitely be making these again.
Ingredients
For the Buns
- 625g Allinson's Strong White Bread Flour
- 1 Allinson's Easy Bake Yeast Sachet
- 75g Billington's Unrefined Golden Caster Sugar
- A pinch Salt
- 2 tsp Mixed spice
- 2 tsp Cinnamon
- 50g Butter
- 250ml Milk
- 125ml Water (cold)
- 150g Cranberries
- 100g Dark chocolate chips
- 625g Allinson's Strong White Bread Flour
For the Crosses
- 3 tbsp Allinson's Plain White Flour
- 1 tbsp Water
- 3 tbsp Allinson's Plain White Flour
Utensils
- Large mixing bowl
- Small saucepan
- Baking tray
- Large sharp knife
- Piping bag
- Clingfilm
- Baking parchment.