Can I moan a little first? This Easter is yet another holiday that has been ruined by illness. So far the boys have had ear infections, viral infections and now one has chicken pox. Seriously, I for one have had enough of this nonsense, let alone them poor little mites. I know this is not in any way related to this Easter recipe but I need someone to listen. Even if it’s virtual. I’ve been in confinement with illness and bugs for too long… so my dear parents came over today and I made these. Sanity restored.

Enough whinging. So here she is, my grand dame of Easter recipes. I give you my white chocolate and cranberry hot cross buns. Well worth the wait and various stages.

All comments gratefully received. Here are some other Eastery recipes you might like too:

Last week: Cadbury creme egg mess

One year ago: Mini Simnel cupcakes  and Chocolate orange easter spiced fudge and Eastery two tone cupcakes and Easter apostles scone loaf

Two years ago: Mini chocolate birds nests and Hot cross biscotti

White chocolate & cranberry hot cross buns

Made 11 for me

Ingredients:

• 500g strong white flour
• 7g sachet fast action dried yeast
• 7g salt
• 15g olive oil
• 50g caster sugar
• 1 large egg
• 350mls warm, body temperature, milk
• 1 clove ground very finely
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp ground cinnamon
• 50g white chocolate chips
• 100g dried cranberries
• Egg wash made from an egg with a pinch of salt stirred in
• ‘Cross’ paste made from 70g strong white flour mixed to a pipeable but stiff paste with cold water
• Glaze made from boiling 60mls water with 50g caster sugar

Okay. Here we go. Mix together the flour, yeast, salt, olive oil and caster sugar until everything is evenly distributed. Then add the warm milk and mix again. Then add the egg, beaten and mix again. Now you need to knead until shiny and elastic – probably about 10 minutes by hand or about 4 in a mixer. I used my Kitchen Aid stand mixer as this is a VERY sticky dough – it’s enriched with milk and eggs which mean it’s hard work by hand. It isn’t impossible but I am just warning you. A dough scraper might be useful if you do do this by hand. And remove all rings.

Once shiny and elastic (but still sticky) cover in clingfilm and leave to double in size. Once doubled add the clove, nutmeg, cinnamon, chocolate chips and dried cranberries. Mix well whilst knocking back the dough then scrape onto a floured work surface and divide the dough into as many pieces as you wish to make buns. I managed 11 oddly.

Flour a baking tray lightly and then take your piece of dough, dip it in a little of the flour on the work surface so it doesn’t stick to your hands – then squash it in your hand and pull the edges into the middle, like you’re folding something exciting into the centre. Pinch these edges together and then place the bun pinched side down on the tray. Continue until all the dough is used and leave about a 1cm space between each bun. Cover loosely in clingfilm and leave to proof until double the size.

Preheat the oven to 200C/Gas 6. Make the flour paste for the crosses by mixing 70g strong white flour with a little water until you have a stiff paste. It needs to be pipeable but not too thin that it drips down the buns. Once the buns are double the size brush them in egg wash then pipe a cross onto each bun. The buns will be touching by now through the proofing process so it’s actually easier to pipe along all the buns in one direction and then turn the tray and do the same – rather than pipe each cross individually. Pop into the preheated oven and bake for about 15 minutes but keep an eye on them as enriched doughs, especially ones with sugar in, have a tendency to burn easily. Also your buns might be bigger or smaller than mine so will likely have a different baking time. They’re done when browned and risen.

Whilst they’re baking make the glaze by boiling 60g water with 50g caster sugar. Had I thought about it at the time I might have added a little orange water or even lemon juice to this mixture but I didn’t. When the buns are ready grab them from the oven and brush with the still warm glaze. Beware using too much as it makes for soggy bun bottoms by dripping under the buns and pooling on the baking tray. When cool enough to touch pull the buns apart and transfer to a rack. Eat slightly warm with chocolate spread or toasted with salted butter. Or in bread and butter pudding.

You can totally substitute different chocolates/dried fruits/spices etc – let me know if you do and how it turned out? Happy Easter! x