White chocolate cranberry hot cross bun wreath

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 2

Cook Time 30

Total Time 2 30

Servings (This recipe makes 20 buns and can easily be halved)

Calories 261kcal

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.