Cranberry Hot Cross Buns

04/02/2021
Yields12 Servings

Classification

NSW:   EVERYDAY   ACT:  GREEN 

Ingredients

For the buns
 ½ cup reduced-fat milk
 2 tsp dry yeast (7g sachet = 2 tsp)
 ½ cup honey
 1 cup wholemeal flour
 1 cup plain flour
 2 tbsp cinnamon
 ½ tsp salt
 3 tbsp olive oil
 1 egg
 2 tsp vanilla extract
 ¼ cup dried cranberries
 ¼ cup sultanas
For the crosses
 ¼ cup plain flour
 3 tablespoons water
For the glaze
 1 egg, whisked

Method

1

Heat milk in the microwave on high for 40 seconds until warm. Stir in the yeast and 1 tablespoon of honey. Cover and set aside for 10 minutes or until frothy.

2

Sift the flours into a large bowl, then mix in the cinnamon and salt.

3

In a separate bowl, whisk together the olive oil, egg, vanilla extract and remaining honey. Pour this into the yeast mixture and mix.

4

Pour the yeast mixture into the flour. Add in the dried cranberries and sultanas, then combine to form a sticky dough. Cover the dough with a wet (clean) tea towel and sit in a warm spot for approximately 45 minutes to rise.

5

Transfer the dough to a floured surface. Punch out the air, then knead for roughly 5 minutes, adding extra flour where necessary to prevent sticking.

6

Cut dough into 12 even pieces, shape into golf ball-sized buns, then place onto a prepared baking tray roughly 1cm apart. Cover tray with the tea towel and place in a warm spot for a further 20 minutes to rise.

7

Preheat oven to 180 °C.

8

For the crosses, mix together the flour and water in a small bowl until a paste forms. Transfer into a snap lock bag and cut a small hole in the corner of the bag. Pipe a cross onto the top of each bun.

9

Bake for 25 minutes, until the buns are cooked through and golden on top.

10

Glaze the top of each bun with a whisked egg before putting back into the oven for an additional 2 minutes. Remove from oven and set aside for 5 minutes to cool before serving warm with margarine or jam.

Variations

  • Use different fruits, such as apricots or dried apple. If dried fruit isn’t your thing, you could also leave it out all together.
  • You can use the stove to heat your milk, but don’t let it boil!

Tips

  • If your dough does not bounce back when you poke it with your finger, and if it tears rather than stretch when you pull it – keep kneading, it’s not ready yet.
  • To avoid mess, trace the crosses on top of each bun with the back of a knife before piping on the paste.
Nutrition Facts

Serving Size 66g

Servings 12


Amount Per Serving
Calories 197
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.77g4%
Sodium 19.5mg1%
Total Carbohydrate 32.7g11%
Dietary Fiber 2.4g10%
Sugars 15.3g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

For the buns
 ½ cup reduced-fat milk
 2 tsp dry yeast (7g sachet = 2 tsp)
 ½ cup honey
 1 cup wholemeal flour
 1 cup plain flour
 2 tbsp cinnamon
 ½ tsp salt
 3 tbsp olive oil
 1 egg
 2 tsp vanilla extract
 ¼ cup dried cranberries
 ¼ cup sultanas
For the crosses
 ¼ cup plain flour
 3 tablespoons water
For the glaze
 1 egg, whisked

Directions

1

Heat milk in the microwave on high for 40 seconds until warm. Stir in the yeast and 1 tablespoon of honey. Cover and set aside for 10 minutes or until frothy.

2

Sift the flours into a large bowl, then mix in the cinnamon and salt.

3

In a separate bowl, whisk together the olive oil, egg, vanilla extract and remaining honey. Pour this into the yeast mixture and mix.

4

Pour the yeast mixture into the flour. Add in the dried cranberries and sultanas, then combine to form a sticky dough. Cover the dough with a wet (clean) tea towel and sit in a warm spot for approximately 45 minutes to rise.

5

Transfer the dough to a floured surface. Punch out the air, then knead for roughly 5 minutes, adding extra flour where necessary to prevent sticking.

6

Cut dough into 12 even pieces, shape into golf ball-sized buns, then place onto a prepared baking tray roughly 1cm apart. Cover tray with the tea towel and place in a warm spot for a further 20 minutes to rise.

7

Preheat oven to 180 °C.

8

For the crosses, mix together the flour and water in a small bowl until a paste forms. Transfer into a snap lock bag and cut a small hole in the corner of the bag. Pipe a cross onto the top of each bun.

9

Bake for 25 minutes, until the buns are cooked through and golden on top.

10

Glaze the top of each bun with a whisked egg before putting back into the oven for an additional 2 minutes. Remove from oven and set aside for 5 minutes to cool before serving warm with margarine or jam.

Cranberry Hot Cross Buns