I usually make hot cross buns on good Friday but for some reason my little helper has lately decided that any dried fruit except cranberries are to be avoided at all costs. What goes well with cranberries? Chocolate of course. This recipe works well with traditional fruit as well so you could always substitute or make half & half. These came out beautifully light. I used a breadmaker machine but the ingredients should work fine by hand as well.
Put in the machine:
1 egg plus 1 yolk, beaten
3/4 cup milk
1 tablespoon of water
1/3 cup softened butter
6 tablespoons of caster sugar
1 teaspoon of grated orange rind (optional)
3/4 teaspoon cinnamon
1/3 teaspoon nutmeg
3/4 teaspoon salt
3 cups of bread flour (or plain flour plus bread improver as per packet instructions)
1 tablespoon dried yeast
Set the bread machine for dough and then at the end of its cycle, mix in 1/3 cup cranberries and 1/2 cup dark choc chips (white choc is really good too). Divide the mix up into 16-18 pieces and gently roll into balls. Place 2cm apart in a lightly greased pan (about 9 x 13 inches is ideal). Put in a warm, dry place to rise to double its size (about an hour is ideal). Preheat the oven to 190 degrees C / 375 degrees F. Score crosses on the tops of the buns with a sharp knife (you could also make paste crosses at this point if preferred). Bake for 15 to 18 mins – the buns should sound slightly hollow when gently tapped.
When still warm, mix 2 teaspoons of milk, 1/4 cup of icing sugar and 1/4 teaspoon of lemon juice or water (this should make a runny glaze). Brush the mixture over the tops of the buns. Put on a tray to cool (or just eat warm).