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Lucy Loves a Giant Cranberry and White Chocolate Hot Cross Bun

Categories: East Sheen,East Sheen News,News

With Easter on the horizon, this week Lucy is getting us in the mood with a super sized seasonal treat.

Easter for me this year is proving fairly torturous. Giant-hot-cross-bun-recipe-lucyloves-east-sheen-villageIt’s the time of the year which features some of my most favourite things to eat. Mini Eggs, Cream Eggs, Easter nests and Hot Cross Buns to name but a few. However, at the moment I am trying to be good, with the summer in mind, so all these tasty treats are off the menu for a while. So, it is with huge diet breaking regret, I bring you today’s post a Giant Cranberry and White Chocolate Hot Cross Bun.
Hot Cross Buns are quite a vice of mine, and this Giant Cranberry and White Chocolate Hot Cross Bun is a huge treat and super addictive. Why have one HCB when you can have a huge one studded with dried cranberries and white chocolate chips. This loaf-like bake slices up into soft slabs, flavoured with cinnamon, perfect covered in butter or toasted until crisp and warm. My social media is full of pics of hot cross buns filled with crisp bacon to make seasonal bacon butties. Slices of this Giant Cranberry and White Chocolate Hot Cross Bun would be just perfect to house some crispy bacon, don’t knock it until you’ve tried it. This bun recipe is a meddled with one from Queen Delia Smith, with thanks to her majesty.
This Easter, some things are just worth eating and this Giant Cranberry and White Chocolate Hot Cross Bun is one of them. Warm from the oven or toasted the day after or even in a bacon sandwich, a thick slice of this is just what’s called for now spring’s here and Easter’s just round the corner.

This recipe will be on Lucy Loves later this week.

Giant Cranberry and White Chocolate Hot Cross Bun Recipe

Makes 10 to 12 slices, either thin or doorstep

  • BunGiant-cranberry-white-chocolate-hot-cross-bun-recipe-lucyloves-east-sheen-village
  • 450g strong white bread or plain white flour
  • 2 sachets dried yeast, around 4 teaspoons
  • 50g caster sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 teaspoons mixed spice, optional
  • 75g dried cranberries, or raisins or sultanas if you prefer
  • 25g mixed peel, optional
  • 100g white chocolate chips, or milk or dark
  • 50g very soft butter
  • 1 egg
  • 150ml hand hot milk
  • 75ml hand hot water
  • CrossesGiant-cranberry-white-chocolate-hot-cross-bun-recipe-lucyloves-east-sheen-village
  • 2 tablespoons plain flour
  • 2 tablespoons milk
  • 2 tablespoons water
  • Glaze
  • 1 tablespoon caster sugar
  • 2 tablespoons water

Take a large bowl and add the flour, salt, yeast and cinnamon and mixed spice if you are using. Give this a little mix.

Tip in the dried fruit and sugar, mix again then make a well in the centre of the bowl. Add the soft butter and egg to the well then pour in the hand hot milk and hand hot water. Mix with a spoon or spatula then go in with your hands to create a soft and well mixed dough. There’s no need to knead this.Giant-cranberry-white-chocolate-hot-cross-bun-lucyloves-east-sheen-village

Fashion into a ball then put back into your bowl covered in cling film. Cover the bowl in a tea towel then leave in a warm, draft free place for an hour and a half to two hours until the dough has doubled in size.

Once the dough has risen, turn it out, give it a little knead then fashion into a large bun shape. Place this onto a lined baking sheet then cover in cling film. Cover this in a tea towel then leave for another 45 minutes to rise again.

For the crosses, take a small bowl and spoon in the flour, milk and water. Mix into a smooth paste then spoon into a small piping bag or a food bag with the corner cut off.

Pre heat the oven to 170 degrees fan assisted. Once the second rise has finished, pipe the cross onto theGiant-cranberry-white-chocolate-hot-cross-bun-recipe-lucyloves-east-sheen-village top of the bun and put into the pre heated oven for 35 to 40 minutes. The giant hot cross bun is cooked when the bun sounds hollow when tapped on the bottom, is golden brown and firm. While still hot mix the water and the sugar and spoon/brush this over the whole bun.

Leave to cool slightly before serving in thick slices slathered in butter. This will keep, well wrapped, in your bread bin for 4 to 5 days. It makes wonderful toast.




Author: Lucy Kellett