A delicious hot cross bun wreath for Easter with cranberries and white chocolate is the ultimate centerpiece for your Easter table.
Course Baked goods, Dessert, Easter
Cuisine Baking
Keyword Easter, Hot cross bun wreath, Hot cross buns
Prep Time 2hours
Cook Time 30minutes
Total Time 2hours30minutes
Servings 20(This recipe makes 20 buns and can easily be halved)
Calories 261kcal
Author Alida Ryder
Ingredients
500g (4 cups)flour
10g (2 tsp)dry yeast
100g (½ cup)sugar
3tspground cinnamon
½tsp grated nutmeg
pinch of cloves
½tspground ginger
1tspsalt
50g (4 tbsp)butter (room temperature)
2largeeggs
250ml (1 cup) milk
1cup (approx 100-150g) white chocolateroughly chopped
1cup dried cranberries
For the crosses
5tbspflour
3-4tbspwater
For the glaze
½cupwater
½cup sugar
Instructions
Combine the flour, yeast, sugar, spices and salt in a bowl and mix until combined.
In a measuring jug, whisk together the melted butter, eggs and milk then pour into the dry ingredients.
Mix until a sticky, soft dough forms. Turn out onto a floured surface and knead for 5 minutes.
Place the dough into a bowl and cover with clingfilm and allow to rise for 1 hour
When the dough has risen, remove from the bowl and knead in the raisins and chocolate. Return to the bowl, cover and allow to rise for another 30 minutes.
Pre-heat the oven to 180°c and line a large baking tray/round oven-proof dish with baking paper. (I used a pizza stone.)
Form dough balls roughly the size of golf balls out of the risen dough and place on the prepared baking tray in a large circle.
Mix together the flour and water and pipe crosses onto the buns.
Allow to rise for another 30 minutes then place in the pre-heated oven.
Allow to bake for 25-30 minutes until the hot cross buns are golden brown and cooked through.
While the buns are baking, combine the ingredients for the glaze in a small saucepan and allow to come to a boil.
When the buns have baked, remove them from the oven and immediately brush the glaze over the top.
Allow to cool slightly before serving with butter.