White Chocolate and Cranberry Hot Cross Buns
Make on Fresco
I know that in Australia the minute the Christmas music has stopped playing in the stores (on the 26th December) you can practically buy a pack of hot cross buns! It's insane and quite often on my social media pages I ask for people to post a pic of the first pack they see. It gets quite comical. NOT for me those purchased excuses for delicious Hot Cross Buns...why would you buy them when you can make these? Fragrant, pillowy, begging for butter and immediate consumption. You will love this recipe. It is not as tricky as our Notella Hot Cross Buns and quicker, so you get that hit coming at you faster...these will give you just enough energy to go and make another batch. I call that perfect! Hoppy Hot Crossing!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
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
- 2 Pinches pink salt flakes BUY
- 20 Grams butter BUY
- 210 Grams buttermilk or milk with a little lemon juice
- 1 orange, zest only
- 1 lemons zest only
- 5 Drops doTERRA lemon oil BUY
- 5 Drops doTERRA wild orange oil BUY
- 3 Drops doTERRA cinnamon bark oil (ground cinnamon and extra zest can be used as a substitute) BUY
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon mixed spice
- 30 Grams Yeast-fresh or 2 teaspoons dried
- 100 Grams craisins
- 50 Grams chocolate white callets BUY
- 50 Grams chocolate dark, callets BUY
-
The Cross
- 100 Grams bakers or strong flour
- 100 water
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
-
The Spice Glaze
- 50 Grams raw caster sugar BUY
- 1/2 Teaspoon mixed spice
- 70 Grams water
Do
- 1
Line a tray with baking paper and set aside.
- 2
Place Roux ingredients into the Thermomix bowl and cook 3 min/80/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/Interval.
- 4
Add craisins and chocolate and knead 1 min/Interval.
- 5
Scrape dough out onto floured silpat mat and wrap in a tight ball. Proove until doubled in size.
- 6
Divide dough into 8 x 120 g buns (or smaller if you wish to make more buns) and place on tray. Cover and rise until doubled.
- 7
The Cross;
- 8
Place all ingredients into the Thermomix bowl and mix 30 sec/speed 4. Scrape and repeat. This should be a paste consistency. If too runny add extra flour.
- 9
Place Cross mix into a piping bag with small round tip. Pipe crosses onto the buns.
- 10
Place buns into a cold oven set to 180°C and bake for 25-30 minutes or until browned . Using a cold oven provides another little rise for your dough.
- 11
Place The Spice Glaze ingredients into a small saucepan and stir over a medium heat until the sugar has dissolved.
- 12
When you remove the buns from the oven, brush generously with the glaze. You can keep any remaining glaze and brush it on just before reheating and serving buns.
- 13
Serve hot with lots of butter.
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!
