It’s Easter time and we celebrate it in the Beckmann house. Also, I love that the weather is getting nicer now, so we can do our Easter egg hunt outside. Around Easter time I also see an abundance of hot cross buns in the grocery store. And it reminds me of growing up. Not that we had hot cross buns growing up, but because of that nursery rhyme/song “Hot Cross Buns” – you know how it goes: hot cross buns, hot cross buns, 1 ha penny 2 ha penny, hot cross buns. If you have no daugters give them to your sons, 1 ha penny 2 ha penny, hot cross buns. So now that I have that stuck in my head.
Anyways, I’ve made hot cross buns before and they were never a big hit in my house because they are traditionally made with raisins/currants and KB and the kids don’t really care for raisins. So this year, I decided to go out on a limb and modify a traditional hot cross buns recipe with mini chocolate chips and white chocolate crosses. They were delicious straight from the oven.
Start with your warm milk and yeast in a bowl. Let sit for about 5 minutes until the yeast starts to bloom.
In the bowl of a stand mixer, combine yeast/milk mixture, eggs, sugar, softened butter, salt and vanilla. I used a dough hook for the whole process, but it doesn’t really mix the wet ingredients together well. You could use the whisk and then swap out when you are going to do the dry ingredients.
Then add in the flour and cinnamon.
Knead for about 5 minutes on medium until the dough comes together.
Fold in the mini chocolate chips.
Let the dough rise in an oiled bowl for about 3 hours until doubled in size.
Punch it down and then let it rise a second time.
You can either roll it out and cut with a biscuit cutter or divide into roll sized portions.
Let those rise covered for about another 2 hours. Then brush with butter (or egg wash if you want them browned).
Bake in a 350 degree oven for about 15 minutes until they are golden brown. Decorate with melted white chocolate crosses.
Enjoy! These taste great warm – straight from the oven!
1 envelope active dry yeast (1/4 oz)
3/4 cup warm milk (about 100 – 110 degrees)
1/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
3 1/2 cups flour
1 teaspoon cinnamon
1 cup mini chocolate chips
melted white chocolate for the cross
In a small bowl, combine yeast and warm milk. Let bloom for about 5 minutes. Then in the bowl of a stand mixer, combine yeast/milk mixture, sugar, butter, vanilla, salt and eggs. Mix to combine. Add the flour and cinnamon and knead with the dough hook for about 5 minutes on medium until the dough comes together. Then place in an oiled bowl to rise in a warm place for about 2-3 hours. When doubled in size, punch down and let rise again. After the second rise, roll out the dough and cut with a biscuit cutter or divide into golf-ball sized pieces. Place on a parchment covered baking sheet. Cover with a clean towl and let rise again. Once the formed buns have risen to about twice their size, brush with melted butter or egg wash and bake in a 350 degree oven for about 12-15 minutes. Decorate with melted white chocolate crosses and enjoy!