White Chocolate and Cranberry Hot Cross Buns

Make on Fresco
Makes 8 large buns Prep Time 30 minutes   Cook Time 25 minutes   Rated:

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!

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Line a tray with baking paper and set aside.


Place Roux ingredients into the Thermomix bowl and cook 3 min/80/speed 3.


Add flour, salt, butter, buttermilk, zests, oils and dry spices and mix 10 sec/speed 6. Add yeast and knead 3 min/Interval.


Add craisins and chocolate and knead 1 min/Interval.


Scrape dough out onto floured silpat mat and wrap in a tight ball. Proove until doubled in size.


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.


The Cross;


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.


Place Cross mix into a piping bag with small round tip. Pipe crosses onto the buns.


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.


Place The Spice Glaze ingredients into a small saucepan and stir over a medium heat until the sugar has dissolved.


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.


Serve hot with lots of butter.

Served with

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