Kraft Heinz Jan2020
Take_Stock_Magazine_Recipe_Cranberry_and_chocolate_hot_cross_buns

Cranberry & Chocolate Hot Cross Buns

Dr. Oetker Professional
Serves: 10
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Ingredients

  • FOR THE BUNS
  • 250g strong white bread flour, plus extra for dusting
  • 7g fast-action dried yeast
  • 25g caster sugar
  • 1 tsp Dr. Oetker Madagascan Vanilla Paste
  • 125ml whole milk, warm
  • 50g lightly salted butter, melted
  • 100g Dr. Oetker Milk Chocolate Chunks
  • 100g dried cranberries
  • 1 large egg, beaten
  • FOR THE DECORATION
  • 40ml whole milk
  • 50g caster sugar
  • 50g Dr. Oetker 26% White Chocolate
  • 1 tube Dr. Oetker Pink Extra Strong Food Colour Gel

Method

  1. Line a large baking tray with baking parchment
  2. Mix the flour, dried yeast and caster sugar together in a large mixing bowl. Make a well in the centre
  3. Pour half the milk in the centre of the well and add the vanilla paste. Add the melted butter and all but 1 tbsp of the egg. Gently mix into the flour to form a smooth paste in the middle. Stir in the chocolate chunks and cranberries
  4. Gradually pour and mix in the remaining milk, stirring to form a slightly sticky, moist dough in the centre of the bowl

  5. Turn the dough and knead. Put in a large, lightly oiled bowl and cover. Leave to rise at a cool room temperature for about 2 hours or until doubled in size
  6. Form the dough into a ball and let it rest for 5 minutes on the work surface
  7. Divide into 10 equal portions and form into balls on the baking tray. Cover with oiled cling film and leave in a warm place for about 40 minutes or until doubled in size
  8. Preheat the oven to 220˚C. Brush the reserved egg all over the buns. Bake for 15-18 minutes until golden and they sound hollow when tapped
  9. Put the milk in a saucepan with the caster sugar. Heat gently, stirring until dissolved, then bring to the boil and simmer for 1 minute until syrupy
  10. Once the buns are cooked, brush them generously all over with the sugary milk glaze and transfer to a wire rack to cool
  11. Break up the white chocolate and place in a heatproof bowl over a saucepan of barely simmering water; leave to melt. Remove the chocolate from the water, add 15 drops of food gel and mix in quickly
  12. Spoon into a small uncut piping bag. Snip off the end and pipe a thick pink chocolate cross on top of each bun. Leave the chocolate to set for a few minutes before serving
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