Enjoy a modern twist on traditional Easter hot cross buns, swapping dried fruit for white chocolate chips. Be sure to read the tips for making the dough ahead of time and freezing it for later!
Add the yeast and 1 teaspoon sugar to ¼ cup warm water (110F) and set aside for 5 minutes.
Lightly grease a baking sheet
Add the yeast mixture to the bowl of a stand mixer and sprinkle with 1 tablespoon flour. Mix well with the whisk attachment.
Attach the dough hook.
Mix the milk, butter, eggs, egg yolk, vanilla, cinnamon, cardamom, salt, nutmeg, cloves, orange zest, and brown sugar and add to the yeast mixture in the mixer bowl with the mixer on low.
Add 1 cup of the flour and continue to blend.
Continue adding flour, a little at a time, until you have a soft, sticky dough.
Add the white chocolate chips.
Knead about 3 minutes. For best results I like to knead the white chocolate chips in by hand.
Form into a ball, place in a greased pan. Turn to grease the top and cover with a tea towel.
Let the dough rise for 1 hour (or until double), covered.
Punch down. Turn out onto a lightly floured surface and divide the dough into 16 balls.
Arrange them in the prepared pan.
Cover the pan, and let the buns rise in a warm place for 30 to 45 minutes.
Preheat the oven to 375°F.
Bake the buns for 10 minutes. Remove from the oven carefully.
Whisk together the reserved egg white and cream, and gently brush it over the buns.
Pipe a cross with the flour mixture on the buns.
Sprinkle with sugar if desired.
Return to the oven and bake the rolls for 15 to 20 more minutes, until they're golden brown.
Remove from the oven and let them cool on a wire rack. Dust with Confectioner's sugar.
Flour Mixture
Blend the water and flour to a smooth, thick paste. Add it to a decorating or piping bag and use a small, round tip to create crosses on the buns.
Notes
Tips
It's best to keep this dough a little cooler than normal or the white chocolate will melt into the dough.
You can also let the dough rise overnight in the refrigerator and shape it in the morning.
You can use a tablespoon or two of gluten to help the buns rise more if you're using all-purpose flour.
StorageHot cross buns will keep about two days in the pantry. Just make sure they are covered tightly.For longer storage you can freeze them for up to 3 months, either baked or unbaked.Unbaked
Follow the instructions through shaping.
After shaping the rolls place them on a baking sheet and put them in the freezer until they are frozen solid.
Once they are frozen place them in a freezer container for up to 3 months.
When you are ready to bake them you'll put them on a baking sheet, cover with plastic wrap and let thaw overnight in the refrigerator then bake as directed.