White chocolate and cranberry buns

These beautifully glossy buns are studded with sweet white chocolate bits and tart cranberries to create a lovely morning or afternoon treat. They use the same basic mix for hot cross buns, making a great alternative for Easter treats.
2H 10M
1H 20M



1.Place the milk in a small saucepan; bring to the boil, then remove from heat and add the honey, oil and butter. Stir until butter has melted.
2.In a large bowl, whisk the juice and yeast until dissolved. Whisk in the egg, until combined. Stir in the cranberries and white chocolate bits.
3.Sift the flour, spice and salt together, then add to the milk mixture. Using your hand, mix everything together until well combined. Cover the bowl and stand for 30 minutes.
4.Lightly knead the dough for 10 seconds on a lightly oiled surface, then return it to the bowl. Stand for 1 hour or until risen by half.
5.Divide the dough into 20 portions (about 80 grams each). Shape each portion into a ball. Place balls, almost touching, in a circular pattern on a greased or lined round pizza tray or large oven tray. Stand in a warm place for about 40 minutes or until dough is almost doubled in size.
6.Preheat the oven to 200°C (180°C fan-forced).
7.Brush the buns with the beaten egg and bake for about 20 minutes or until buns sound hollow when tapped.
8.Transfer the buns to a wire rack. When buns are completely cold, drizzle with the melted white chocolate.

Suitable to freeze. Not suitable 
to microwave.


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