Raspberry and White Chocolate Easter Buns
There is a theory ties the origin of hot cross buns to medieval England and an Anglican monk who baked the buns and marked them with a cross in honor of Good Friday. Over time, the tradition of consuming hot cross buns on Good Friday became popular.
There is also a superstition that hot cross buns baked on Good Friday have special powers, such as the ability to protect against evil spirits or prevent kitchen fires! Some people believed that keeping a hot cross bun from Good Friday throughout the year would bring good luck. (This would never happen in our house...we are lucky if they last long enough to cool down!)
Whilst these are not hot cross buns (see below for all our other hot cross bun recipes from years gone by) we do recommend using Easter as the best excuse to make and eat them.
I was recently in Luxembourg, the home of my eldest son and we found a cute store Cinnamood, which had every delicious idea tied to cinnamon buns that you could imagine including a white chocolate raspberry version which turned out to be my favourite. So this happened! (You're welcome!)
White Chocolate and Cranberry Hot Cross Buns
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Need
-
The Roux
- 30 Grams bakers or strong flour
- 30 Grams raw caster sugar BUY
- 120 Grams buttermilk or milk with a little lemon juice
-
The Dough
- 350 Grams bakers or strong flour
- pinch pink salt flakes BUY
- 20 Grams butter BUY
- 210 Grams buttermilk or milk with a little lemon juice
- 1 orange, zest only
- 1 lemon, zest only
- 5 Drops doTERRA lemon oil BUY
- 5 Drops doTERRA wild orange oil BUY
- 3 Drops doTERRA cinnamon bark oil BUY
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon mixed spice
- 2 Teaspoons dried yeast
-
Syrup Gloss
- 50 Grams water
- 50 Grams raw caster sugar BUY
- 1 drop each of DoTERRA cinnamon, orange and lemon oils.
-
The White Chocolate Frosting
- 200 Grams chocolate white callets BUY
- 100 Grams cream cheese
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
-
The Rest
- 80 Grams Raspberry Jam Recipe
Do
- 1
Line a tray with baking paper and set aside.
- 2
Place roux ingredients into the Thermomix bowl and cook 3 min/80°C/speed 3.
- 3
Add flour, salt, butter, buttermilk, zests, oils and dry spices and mix 10 sec/speed 6. Add yeast and knead 3 min/dough setting/Interval.
- 4
Scrape dough out onto floured silpat mat and wrap in a tight ball. Prove until doubled in size.
- 5
Preheat oven to 180°C.
- 6
Divide dough into 8 buns (or smaller if you wish to make more buns) and place on tray. Cover and rise until doubled.
- 7
Bake for 20 minutes.
- 8
To make the syrup, place all ingredients into the Thermomix bowl. Cook 2 mins/100°C/speed 1.
- 9
Brush hot buns with plenty of the syrup. Cool.
- 10
To make the frosting, place chocolate intp a clean dry Thermomix bowl. Melt 5 min/45°C/speed 1. Scrape down half way through making sure all chocolate is getting melted.
- 11
Add cream cheese, salt and vanilla. Combine 10 sec/speed 6.
- 12
Pipe a little jam into the inside of each bun using a sharp piping nozzle. Don't be shy, more is more.
- 13
Top with a shmear of frosting and a dollop of jam.
- 14
Best served the day of baking.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
