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Thermomix White Chocolate and Cranberry Hot Cross Buns

5 from 1 vote
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Course: Easter Baking
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 12
Author: Lauren

Ingredients

  • 1 tablespoon of active dry yeast
  • ½ cup of caster sugar (115g)
  • cups of lukewarm milk (375g)
  • cups of plain flour (640g)
  • 2 teaspoons of cinnamon
  • 50 g of melted butter
  • 1 egg
  • 1 cup of craisins (150g)
  • 200 g of white chocolate
  • 2 tablespoons of apricot jam
  • 2 tablespoons of water.

Instructions

  • Break 100g of white chocolate into squares and place into your thermomix bowl. Blend for 5 seconds on speed 5 or until it's roughly chopped (time may vary due to the temperature of your chocolate). Pour into a separate bowl and set aside.
  • Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 2 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.
  • Lightly oil a large bowl and set aside until needed.
  • Line a 23cm cake tin with baking paper and also set aside until needed.
  • Add the flour, cinnamon, egg, butter and remaining sugar into the thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.
  • Add the craisins and whopped white chocolate to the bowl and combine for 3 minutes using the kneading function.
  • Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
  • Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
  • Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
  • While the dough is rising, preheat your oven to 200 degrees.
  • Once the dough has risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
  • To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
  • Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
  • Once the buns have completely cooled, melt the remaining 100g of white chocolate and place it in a piping bag before piping the crosses onto the top of each bun.
  • Allow the chocolate to set and enjoy.