Vanilla and Chocolate Hot Cross Buns

Vanilla and Chocolate Hot Cross Buns

Ingredients

  • 2 1/2 cups white bread mix
  • 3 tablespoons butter, softened and cut into pieces
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoon mixed spice
  • 1/3 cup sultanas (also known as seedless white raisins)
  • 1/4 cup chopped mixed peel (also known as candied fruit peels)
  • 1 2/3 cups dates, chopped
  • 1 large egg, lightly whisked
  • 1 cup warm whole milk
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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  • 1/2 cup dark chocolate, roughly chopped
  • Plain flour, for dusting

For the top of the buns

  • 3 tablespoons plain flour
  • 1/3 cup caster sugar (also known as superfine sugar)
  • 2 tablespoons orange juice

Directions

Empty the bread mix flour into a large mixing bowl, add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the sugar, spices, mixed peel and dried fruit.

Make a deep well in the centre; pour in the beaten egg, milk and vanilla bean paste. Add the chocolate and start by using a wooden spoon to mix, and then follow with your hands until a dough consistency is formed.

Knead the dough for about 10 minutes on a lightly floured surface, adding a little more flour if it becomes too sticky.

Cut the dough into 12 equal parts and place in an 8-inch greased tin lined with baking paper.

Cover with a damp cloth and set aside in a warm place for at least two hours, or until springy to the touch and doubled in size.

Preheat the oven to 430 degrees F, gas 7. To make the crosses, form a paste with the flour and 3 tablespoons of water, then transfer to a piping bag and pipe a cross on top of each bun. Bake the buns for 25-30 minutes.

To make the glaze, gently warm the sugar and orange juice together in a small pan until all the sugar has dissolved. Transfer the buns on to a wire rack and brush over the glaze whilst they are still warm. Leave to cool.

  • 500 g white bread mix
  • 3 tablespoons butter, softened and cut into pieces
  • 100 g light brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoon mixed spice
  • 48 g sultanas (also known as seedless white raisins)
  • 55 g chopped mixed peel (also known as candied fruit peels)
  • 250 g dates, chopped
  • 1 large egg, lightly whisked
  • 240 ml warm whole milk
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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  • 85 g dark chocolate, roughly chopped
  • Plain flour, for dusting

For the top of the buns

  • 3 tablespoons plain flour
  • 75 g caster sugar (also known as superfine sugar)
  • 2 tablespoons orange juice

Directions

Empty the bread mix flour into a large mixing bowl, add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the sugar, spices, mixed peel and dried fruit.

Make a deep well in the centre; pour in the beaten egg, milk and vanilla bean paste. Add the chocolate and start by using a wooden spoon to mix, and then follow with your hands until a dough consistency is formed.

Knead the dough for about 10 minutes on a lightly floured surface, adding a little more flour if it becomes too sticky.

Cut the dough into 12 equal parts and place in an 20-centimeter greased tin lined with baking paper.

Cover with a damp cloth and set aside in a warm place for at least two hours, or until springy to the touch and doubled in size.

Preheat the oven to 220 degrees C, gas 7. To make the crosses, form a paste with the flour and 3 tablespoons of water, then transfer to a piping bag and pipe a cross on top of each bun. Bake the buns for 25-30 minutes.

To make the glaze, gently warm the sugar and orange juice together in a small pan until all the sugar has dissolved. Transfer the buns on to a wire rack and brush over the glaze whilst they are still warm. Leave to cool.

  • Nielsen-Massey time icon

    35 minprep

  • Nielsen-Massey time icon

    30 mincook

  • Nielsen-Massey yield icon

    1dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste