Food & Drink

Cranberry White Chocolate Macadamia Hot Cross Buns

Cranberry White Chocolate Macadamia Hot Cross Buns

Hot cross buns are a stable Easter food all across the world and well worth the effort. But don't leave them just for Easter, they are perfect with a steaming mug of coffee or tea any time of the year!

Hot cross buns go waaay back... like the 1500’s kind of way back and possibly even earlier than that (the ancient Greeks had a version according to some reports). They were traditionally made for the celebration of Good Friday. Since Good Friday falls during Lent, the buns were historically made without dairy and eggs since the consumption of any animal products was forbidden.

farm-fresh-eggs

Fortunately for us, modern day Lent rules have loosened a bit and most tend to be okay with anything but actual meat products, so I took some liberties to make these a little more luxurious with eggs and milk in the dough. And I maybe got a little excited about all the fillings in them! Instead of the normal currants and candied citrus peel, I used dried sweetened cranberries, white chocolate chips and macadamia nuts.

hot-cross-buns-ingredients

Since our family never baked these for our Easter celebrations I had so much fun reading all the old stories and superstitions surrounding these little buns; they truly are all over the board! From hanging them in your kitchen for a whole year to ensure your bread rose perfectly, to warding off evil spirits and preventing kitchen fires, they have a colorful history. But unquestionably, the belief that they would help prevent shipwreck was a key trait in helping spread their tradition from society to society as they were carried to new lands.

pouring-batter
layering-buns
chopping-dough

The classic cross that marks each bun was in remembrance of the cross. Historically the crosses on the buns were made with a flour and water paste or a bit of shortbread dough pressed onto the top of the buns before they baked. But modern day versions are often decorated with a white frosting. Since these remind me a ton of cinnamon rolls, I thought that the frosting sounded like the best plan to me!

hot-cross-composite
cross-bun

I can’t wait to bring these to Easter dinner this year and share the story behind them with our family!

steaming-hot-cross-bun

Cranberry White Chocolate Macadamia Hot Cross Buns

print Printable Version www.theinspiredhome.com
SERVINGS

24 rolls

PREP TIME

30 minutes

ACTIVE TIME

3 hours

INGREDIENTS

For the buns:

  • 1 cup warm milk (110 degrees)
  • 2¼ teaspoons active dry yeast (not instant, I recommend Red Star Yeast)
  • ¼ cup sugar
  • ½ cup butter
  • ⅓ cup honey
  • 3 eggs, whisked
  • ¼ teaspoon salt
  • 5½ cups unbleached all-purpose flour plus extra
  • ¼ cup white chocolate chips
  • ¼ cup dried cranberries
  • ¼ cup macadamia nuts
  • ¼ cup sugar
  • 1 teaspoon pumpkin pie spice

For the egg wash:

  • 1 egg plus 1 tablespoon milk
    Frosting:
  • ½ cup powdered sugar plus 1 tablespoon milk
DIRECTIONS
  1. Mix warm milk, yeast and sugar together in the bowl of a stand mixer or a large bowl. Let sit 5 minutes until bubbly.
  2. Melt butter and honey together, ensure temperature is not above 110 degrees. Should just be warm not hot.
  3. Add honey butter mixture, eggs, salt and 3 cups of flour to stand mixture. Start on low and allow mixture to come together in mixer. Add remaining flour in ½ cup increments until dough is pulling away from edges and cohesive. It should be soft and pliable not sticky.
  4. Pour out onto a clean floured surface and knead for 2-3 minutes.
  5. Combine sugar and pumpkin pie spice.
  6. Add half of the sugar mixture and half of the white chocolate chips, cranberries and macadamia nuts to the dough. Knead to combine. Add the remaining half of all ingredients and knead into dough.
  7. Place in a lightly oiled mixing bowl. Turn the dough over in the oil so that the top is lightly coated. Cover and place in a warm location.
  8. Let rise for 1 hour or until doubled in size.
  9. Cut into 24 pieces and roll into balls. Place in oiled pan and cover with plastic wrap that has either been lightly oiled or sprayed with non stick spray.
  10. Allow to rise for 1 hour or until desired size. Whisk egg and milk together and brush the rolls with mixture.
  11. Bake at 350 for 20 minutes until browned nicely. Cool buns completely.
  12. Whisk frosting together until smooth. Frosting should be very thick and white, if it is not thick enough continue adding powdered sugar. Using a ziplock with the corner clipped off frost buns with a cross across each bun.
  13. Serve with butter or jam. They are best warm or toasted.
COMMENTS
Featured Products
Featured Product Ceramic 3-Piece Nesting Mixing Bowl Set
Ceramic 3-Piece Nesting Mixing Bowl Set KitchenAid Shop Now
Featured Product Artisan Design Series 5-Quart Stand Mixer
Artisan Design Series 5-Quart Stand Mixer KitchenAid Shop Now
Featured Product Pastry Cutter
Pastry Cutter OXO Shop Now
Featured Product PL8 Stainless Steel Magnetic Spoons
PL8 Stainless Steel Magnetic Spoons Progressive Intl. Shop Now
Featured Product U.S. Half Size Baking Mat
U.S. Half Size Baking Mat Silpat Shop Now
Featured Product Cast Iron 12"x8" Roasting Pan in Graphite Grey
Cast Iron 12"x8" Roasting Pan in Graphite Grey Staub Shop Now

Even more Food & Drink articles for you

 

Join The Inspired Home Community

FREE RECIPES, TIPS, TUTORIALS

Join the Thousands of Home Lovers Just Like Yourself

NO SPAM, EVER EVER!