White Chocolate Hot Cross Buns Recipe

Easter baking is a tradition I eagerly anticipate each year, and this year, I decided to put a twist on a classic – the hot cross bun. While I adore the traditional spiced fruitiness, my family has a contingent that isn’t quite as keen on raisins (yes, they exist!). So, I embarked on a mission to create a hot cross bun that would please everyone, and that’s how these White Chocolate Hot Cross Buns (no raisins!) came to be. The result? Utterly divine. The soft, pillowy dough, infused with warming spices, and dotted with melt-in-your-mouth white chocolate chips created a symphony of flavors and textures that had everyone reaching for seconds. Even the raisin-averse members of the family devoured them, proclaiming these buns the best Easter bake yet! The subtle sweetness of the white chocolate perfectly complements the spices, offering a modern and irresistible take on a beloved classic. If you’re looking for a recipe that’s guaranteed to impress and cater to all palates, look no further. These White Chocolate Hot Cross Buns are your answer to Easter baking bliss.

Ingredients

To create these delectable White Chocolate Hot Cross Buns, you’ll need a selection of pantry staples and fresh ingredients. Using high-quality ingredients will significantly enhance the flavor and texture of your buns, so it’s worth investing in good quality flour, spices, and chocolate. Here’s a detailed list of everything you’ll need:

For the Buns:

• Strong Bread Flour: 500g (approximately 4 cups). Bread flour is crucial for developing the gluten structure necessary for light and airy buns. Its higher protein content compared to all-purpose flour results in a chewier, more satisfying texture.
• Granulated Sugar: 75g (approximately ⅓ cup). Sugar not only adds sweetness but also feeds the yeast, aiding in the dough’s rise and contributing to the bun’s overall tenderness and browning.
• Instant Dried Yeast: 7g (approximately 2 ¼ teaspoons or one packet). Instant yeast is incredibly convenient as it can be added directly to the dry ingredients without needing to be activated separately. Ensure your yeast is fresh for optimal rising power.
• Ground Mixed Spice: 2 teaspoons. This is the heart of the hot cross bun flavor! A good quality mixed spice blend typically includes cinnamon, coriander, nutmeg, cloves, and ginger. Feel free to adjust the amount to your preference or create your own blend for a personalized touch.
• Ground Cinnamon: 1 teaspoon. Adding extra cinnamon enhances the warm, comforting spice profile and complements the white chocolate beautifully.
• Salt: 1 teaspoon. Salt is essential in bread making. It controls the yeast activity, strengthens the gluten structure, and balances the sweetness, enhancing the overall flavor complexity.
• Milk: 250ml (approximately 1 cup). Lukewarm milk is used to activate the yeast and adds richness and moisture to the dough. Using whole milk will result in a richer bun, but semi-skimmed or even plant-based milk alternatives will also work.
• Unsalted Butter: 50g (approximately ¼ cup), melted. Melted butter adds flavor, richness, and tenderness to the buns. It also helps to keep them moist and extends their shelf life.
• Egg: 1 large. An egg adds richness, color, and structure to the dough. It also contributes to the soft and tender crumb of the buns.
• White Chocolate Chips: 150g (approximately 1 cup). High-quality white chocolate chips are key. Choose chips that are made with real cocoa butter for the best flavor and melt-in-your-mouth texture. You can use regular or mini chips depending on your preference.

For the Crosses:

• Plain Flour (All-Purpose Flour): 50g (approximately ½ cup). Plain flour is used to make the paste for the crosses.
• Water: Approximately 50ml (¼ cup), or enough to form a smooth paste. Water is used to bind the flour and create a workable paste consistency for piping the crosses.

For the Glaze (Optional but Recommended):

• Apricot Jam: 2 tablespoons. Apricot jam, when heated and brushed over the warm buns, provides a beautiful shine and a subtle fruity sweetness that complements the spices and white chocolate. You can also use other fruit jams like apple or orange marmalade.
• Water: 1 tablespoon. Water is used to thin the apricot jam, making it easier to brush onto the buns and creating a smoother, more even glaze.

Instructions

Now, let’s embark on the baking journey to create these heavenly White Chocolate Hot Cross Buns. Follow these detailed, step-by-step instructions for baking success:

Step 1: Prepare the Dough – The Foundation of Flavor

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, granulated sugar, instant dried yeast, mixed spice, cinnamon, and salt. Ensure these dry ingredients are thoroughly combined. This even distribution is crucial for consistent flavor and yeast activation. Whisking also aerates the flour, promoting a lighter texture in the final buns.
2. Warm the Milk and Melt the Butter: Gently warm the milk in a saucepan or microwave until it is lukewarm (around 37°C or 98°F). This temperature is ideal for activating the yeast. Be careful not to overheat the milk, as hot milk can kill the yeast. Melt the butter in a separate bowl or saucepan and set aside to cool slightly. You don’t want the butter to be too hot when added to the dough.
3. Incorporate Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the lukewarm milk, melted butter, and crack in the egg.
4. Mix to Form a Dough: Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms. Initially, it will look quite messy and sticky, but don’t worry, this is normal.
5. Knead the Dough – Develop Gluten for Texture: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes. Kneading is essential for developing the gluten in the bread flour, which gives the buns their structure and chewiness. Initially, the dough will be sticky, but as you knead, it will become smoother and more elastic. Use a dough scraper to help you manage the stickiness if needed. If using a stand mixer with a dough hook, knead on medium-low speed for 6-8 minutes.
6. First Proof – Time for the Yeast to Work its Magic: Place the kneaded dough in a lightly oiled large bowl. Turn the dough to coat it in the oil. Cover the bowl with plastic wrap or a damp clean kitchen towel. Place the bowl in a warm place and let the dough rise for 1-1.5 hours, or until it has doubled in size. A warm environment is crucial for yeast activity. Ideal places include a warm kitchen, a slightly warmed oven (turned off!), or a proving drawer. This first rise develops flavor and lightens the texture of the buns.
7. Add White Chocolate Chips: Once the dough has doubled, gently punch it down to release the air. On a lightly floured surface, flatten the dough slightly and sprinkle the white chocolate chips evenly over the surface. Knead the dough gently to distribute the white chocolate chips throughout, ensuring they are evenly incorporated but not squashed.
8. Shape the Buns – Creating Individual Portions: Divide the dough into 12 equal portions (approximately 75-80g each). You can use kitchen scales for accuracy if desired. Shape each portion into a smooth, round bun by tucking the edges underneath and rolling it gently on the work surface.
9. Second Proof – Final Rise for Pillowy Softness: Place the shaped buns on a large baking sheet lined with parchment paper, leaving some space between them for spreading during the second rise. Cover loosely with plastic wrap or a damp clean kitchen towel. Let the buns rise in a warm place for another 45-60 minutes, or until they have almost doubled in size and are pillowy soft. This second proof is crucial for achieving the signature light and airy texture of hot cross buns.

Step 2: Prepare the Crosses – The Iconic Symbol

1. Make the Cross Paste: While the buns are undergoing their second proof, prepare the paste for the crosses. In a small bowl, mix together the plain flour and water, adding water gradually until you achieve a smooth, thick paste that is pipeable but not too runny. You want a consistency similar to toothpaste.
2. Pipe the Crosses: Spoon the cross paste into a piping bag fitted with a small round nozzle (or use a zip-top bag with a small corner snipped off). Gently pipe crosses over the top of each bun. Pipe one line lengthwise and then another line crosswise to form a traditional cross.

Step 3: Bake to Golden Perfection

1. Preheat Oven: Preheat your oven to 200°C (400°F) conventional / 180°C (350°F) fan / Gas Mark 6.
2. Bake the Buns: Place the baking sheet with the buns in the preheated oven and bake for 20-25 minutes, or until the buns are golden brown on top and sound hollow when tapped on the base. Keep an eye on them towards the end of baking to prevent them from browning too quickly. If they are browning too fast, you can loosely tent them with foil.

Step 4: Glaze and Cool – The Finishing Touch

1. Prepare the Glaze (Optional): While the buns are baking, prepare the glaze if desired. In a small saucepan, gently heat the apricot jam and water over low heat until the jam has melted and thinned. Alternatively, you can microwave it in short bursts. Strain the glaze through a fine-mesh sieve for a smoother finish (optional but recommended).
2. Glaze the Hot Buns: As soon as the buns are out of the oven, brush them generously with the warm apricot glaze. This will give them a beautiful shine and a touch of extra sweetness.
3. Cool and Enjoy: Let the White Chocolate Hot Cross Buns cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they are incredibly tempting warm, allowing them to cool slightly will improve their texture and prevent them from being too sticky.

Nutrition Facts

(Per Serving – 1 bun, approximately 12 servings per recipe. Please note that these are estimates and can vary based on ingredient brands and specific measurements.)

• Serving Size: 1 bun
• Calories (approximate): 250-300 kcal

Approximate Nutritional Breakdown (per bun):

• Protein: 5-7g
• Fat: 8-12g (depending on fat content of milk and butter)
• Saturated Fat: 5-7g
• Carbohydrates: 40-45g
• Sugar: 15-20g (including sugar from white chocolate)
• Fiber: 2-3g

Important Note: These are estimations only. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used. The calorie count will also vary depending on the size of your buns and the amount of white chocolate chips used.

Preparation Time

• Prep Time: 45 minutes (includes measuring ingredients, making dough, and shaping buns)
• Proofing Time (First Rise): 1 – 1.5 hours
• Proofing Time (Second Rise): 45 – 60 minutes
• Baking Time: 20 – 25 minutes
• Cooling Time: 30 minutes (recommended before serving)

Total Time (Approximate): 3.5 – 4 hours (including proofing and cooling)

While the total time might seem lengthy, much of it is hands-off proofing time. Active preparation time is around 45 minutes, making this recipe achievable for a weekend bake.

How to Serve

These White Chocolate Hot Cross Buns are incredibly versatile and can be enjoyed in a variety of ways throughout the day. Here are some serving suggestions to maximize your enjoyment:

• Warm with Butter: The classic and arguably best way to enjoy a hot cross bun! Slice a warm bun in half and spread generously with salted butter. The melting butter creates a delightful richness that complements the spiced sweetness of the bun.
• Toasted: For a crispier texture and intensified flavor, toast halved buns lightly in a toaster or under the broiler. Toasting brings out the warm spices and creates a wonderful contrast with the soft interior. Serve toasted with butter, jam, or cream cheese.
• With Jam or Preserves: Enhance the fruity notes by serving with your favorite jam or preserves. Apricot jam, raspberry jam, or orange marmalade are particularly delicious with the white chocolate and spices.
• With Cream Cheese: For a richer and slightly tangy accompaniment, spread cream cheese or flavored cream cheese (like cinnamon or vanilla) on halved buns.
• As a Sweet Treat with Coffee or Tea: Enjoy a warm or toasted hot cross bun as a delightful accompaniment to your morning coffee, afternoon tea, or evening hot chocolate. The spices and white chocolate make it a perfect sweet treat.
• For Brunch: Incorporate hot cross buns into your Easter brunch spread. They pair wonderfully with savory brunch dishes like eggs benedict, quiche, or bacon and sausage.
• Dessert with Ice Cream: For a decadent dessert, serve warm or toasted hot cross buns with a scoop of vanilla ice cream or white chocolate ice cream. The warm bun and cold ice cream create a delightful contrast in temperature and texture.
• French Toast Style: Get creative and transform day-old hot cross buns into French toast! Slice the buns, dip them in a classic French toast batter, and fry until golden brown. Serve with syrup, fresh fruit, or whipped cream for an indulgent breakfast or dessert.

Additional Tips for Baking Success

To ensure your White Chocolate Hot Cross Buns turn out perfectly every time, here are five essential tips:

1. Use Fresh Yeast and Activate it Properly (If Not Instant): If using active dry yeast instead of instant yeast, it’s crucial to activate it first. Dissolve the yeast in lukewarm milk with a teaspoon of sugar and let it stand for 5-10 minutes until it becomes foamy. This indicates that the yeast is alive and active. Using fresh, active yeast is essential for a good rise.
2. Don’t Over-Knead or Under-Knead: Kneading is crucial for gluten development, but both over-kneading and under-kneading can affect the texture. Knead for the recommended time (8-10 minutes by hand, 6-8 minutes in a mixer) until the dough is smooth and elastic. Over-kneading can result in tough buns, while under-kneading can lead to dense, less airy buns.
3. Proof in a Warm, Draft-Free Place: Yeast thrives in warmth. Ensure your dough proofs in a warm, draft-free environment. A slightly warmed oven (turned off), a proving drawer, or a warm kitchen corner are ideal. Consistent warmth promotes even rising and prevents the dough from drying out on top.
4. Don’t Overbake: Overbaking can result in dry, hard buns. Bake for the recommended time or until the buns are golden brown and sound hollow when tapped on the base. Use a thermometer to check the internal temperature if unsure – it should be around 90-95°C (195-205°F). Remove them from the oven as soon as they are done to prevent them from drying out.
5. Cool Properly Before Glazing (If Using): While it’s tempting to glaze immediately, allow the buns to cool slightly for a few minutes before glazing. Glazing buns that are too hot can cause the glaze to become too runny and not adhere properly. Slightly cooled buns will absorb the glaze better and result in a beautiful, glossy finish.

FAQ Section

Here are some frequently asked questions about making White Chocolate Hot Cross Buns:

Q1: Can I use all-purpose flour instead of bread flour?

A: While you can use all-purpose flour, bread flour is highly recommended for hot cross buns. Bread flour has a higher protein content, which develops more gluten during kneading. This extra gluten is what gives hot cross buns their characteristic light, airy, and slightly chewy texture. Using all-purpose flour may result in buns that are slightly denser and less chewy. For the best results, stick with bread flour.

Q2: Can I make the dough ahead of time and bake the buns later?

A: Yes, you can prepare the dough ahead of time. After the first proof, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When you are ready to bake, remove the dough from the refrigerator, let it come to room temperature for about 30-60 minutes, and then proceed with shaping, second proofing, and baking as per the recipe instructions. This can be a great time-saver if you want to break up the baking process.

Q3: What if I don’t have mixed spice? Can I substitute it?

A: Mixed spice is a key flavor component of hot cross buns, but if you don’t have it, you can create a substitute blend. A good substitute can be made by combining ground cinnamon, nutmeg, and allspice. Use equal parts of each spice to create your own blend. For example, if the recipe calls for 2 teaspoons of mixed spice, use approximately ¾ teaspoon cinnamon, ¾ teaspoon nutmeg, and ½ teaspoon allspice. While it won’t be exactly the same as mixed spice, it will provide a similar warm, spiced flavor profile.

Q4: My dough didn’t rise properly. What could be the reason?

A: There are several reasons why your dough might not rise properly. The most common culprits are:

• Yeast Issues: Ensure your yeast is fresh and active. Expired yeast will not work. If using active dry yeast, make sure you activated it properly.
• Temperature: The dough needs a warm environment to rise. If your kitchen is too cold, the yeast will be sluggish. Find a warmer spot or use the oven-warming trick mentioned earlier.
• Too Much Salt: Salt inhibits yeast activity. Ensure you measured the salt correctly and didn’t add too much.
• Liquid Temperature: If the milk or water was too hot, it could have killed the yeast. Lukewarm is the ideal temperature. If it was too cold, it might have slowed down the yeast activity.

Q5: Can I freeze baked hot cross buns?

A: Yes, baked White Chocolate Hot Cross Buns freeze very well. Allow the buns to cool completely after baking. Wrap them individually in plastic wrap or place them in an airtight freezer-safe bag. Freeze for up to 2-3 months. To thaw, remove the buns from the freezer and let them thaw at room temperature for a few hours. You can also gently warm them in a low oven (around 150°C/300°F) for 5-10 minutes to refresh them before serving. Freezing is a great way to enjoy these buns beyond Easter or to prepare them in advance.

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