Last year I made Choc Chip Easter Buns – this year I have added even more flavour in the form of extra chocolate and tasty cranberries.
As with last year, I haven’t put the traditional Easter crosses on the tops of these buns. This makes the recipe suitable for all year round – although, with the length of time that Hot Cross Buns are in the shops lately, being a seasonal treat doesn’t seem to matter to the supermarkets!
Another added bonus with my recipe, (which is entirely optional), is soaking the dried cranberries in Creme de Cacao liqueur before adding them to the mix. If you don’t want to do this then just soak them in a little of the milk in order to soften them up.
The ingredients below will make 12 good-sized buns. They are best served warm on the day of making, but if you can’t eat them all at once then keep them in an airtight container. When you are ready to eat them, either warm them up in the microwave (about 30 seconds) or cut in half, toast and then slather on some butter.
Ingredients – makes 12:
- 100g/3.5 oz dried sweetened cranberries
- 3 tbsp Creme de Cacao liqueur
- 4 cups plain (all purpose) flour
- 2 sachets of dried yeast (7g/0.25oz size sachets)
- 1/4 cup sugar
- 1 1/2 teaspoons mixed spice
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 40g/1.5oz unsalted butter, melted
- 300ml/10 fl oz milk
- 2 eggs, lightly beaten
- 1/3 cup boiling water
- 2 tbsp sugar
Place the cranberries in a small microwave-safe bowl and cover with the Creme de Cacao (or equivalent amount of milk if you don’t want to use the liqueur). Microwave for 30 seconds, then leave for about 30 minutes to soak.
Mix the dry ingredients (flour, yeast, sugar, mixed spice, cinnamon, and choc chips) in a large bowl.
Put the milk in a microwave-safe jug and microwave for about 1 minute, or until it is lukewarm.
Add the melted butter to the milk. If it starts to solidify then microwave for a few seconds until it melts again.
- Add the soaked cranberries, milk, and also the beaten eggs to the dry ingredients. Mix with a flat bladed knife until a soft dough is formed.
Put the dough on a lightly floured surface and knead until it is smooth (about 5 minutes).
Spray the large bowl with a little cooking spray, (you can use the bowl you just mixed the dough in, as long as it doesn’t have any sticky residue on it), then put the dough in it and cover with cling wrap.
Set aside for approximately 1 hour, or until the dough has doubled in size.
Once risen, punch the dough down with your fist.
Knead slightly, then divide out into 12 portions.
Round each portion into a ball and place approx 1cm/0.5in apart on a non-stick baking tray (you can spray the tray with a little cooking spray if you like).
Cover the tray with cling wrap and set aside for 30 minutes until the buns double in size.
Meanwhile, heat your oven to 190C/170C fan forced/370F.
Once the buns have risen, remove the cling wrap and bake for 20 minutes or until golden.
Mix the boiling water and sugar in a small bowl and, as soon as the buns come out of the oven, brush the glaze over the top.
Leave to cool for about 10 minutes.
Serve and enjoy!