White Chocolate & Cranberry Buns

Use up your remaining ingredients from baking this Easter’s hot cross buns by turning them into these lovely and glossy white chocolate and cranberry buns instead. The melted white chocolate makes an amazing drizzle and calls for a great opportunity to get creative with the kids!


  • 1 cup (250 ml) milk
  • 1½ tbsps (50 g) honey
  • 2½ tbsps oil (grapeseed or vegetable)
  • 50 g butter, chopped
  • 1 cup (250 ml) apple or pear juice, at room temperature
  • 7 g sachet dry yeast
  • 1 egg
  • 1 cup (130 g) dried cranberries
  • 1 cup (190 g) white chocolate bits, chilled
  • 5⅓ cup (800 g) bread flour
  • 2 tsps mixed spice
  • 2 tsps salt
  • 1 egg, beaten
  • 50 g white chocolate, melted



Place the milk in a small saucepan; bring to the boil, then remove from heat and add the honey, oil and butter. Stir until butter has melted.


In a large bowl, whisk the juice and yeast until dissolved. Whisk in the egg, until combined. Stir in the cranberries and white chocolate bits.


Sift the flour, spice and salt together, then add to the milk mixture. Using your hand, mix everything together until well combined. Cover the bowl and stand for 30 mins.


Lightly knead the dough for 10 secs on a lightly oiled surface, then return it to the bowl. Stand for 1 hr or until risen by half.


Divide the dough into 20 portions (about 80 g each). Shape each portion into a ball. Place balls, almost touching, in a circular pattern on a greased or lined round pizza tray or large oven tray. Stand in a warm place for about 40 mins or until dough is almost doubled in size.


Preheat the oven to 200 C (180 C fan-forced).


Brush the buns with the beaten egg and bake for about 20 mins or until buns sound hollow when tapped.


Transfer the buns to a wire rack. When buns are completely cold, drizzle with the melted white chocolate.