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Lemon and White Chocolate Hot Cross Buns

Lemon and White Chocolate Hot Cross Buns

These are a wonderful twist on a classic. They combine the citrusy vibes of fresh lemon zest with creamy white chocolate for a perfect bite. These are definitely best eaten warm, smothered in butter or a little lemon curd for extra zing. Make in advance of Easter to keep things traditional, but they can be enjoyed any time of year!
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Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 10 minutes
Author: Florence Jackson

Ingredients

  • 425 g Strong White Bread Flour
  • 7 g Sachet Fast Acting Dried Yeast
  • 50 g Granulated Sugar
  • 250 ml Warm Milk (Warm to the touch, not hot)
  • 50 g Unsalted Butter
  • 1 Large Free Range Egg
  • 100 g White Chocolate Roughly Chopped, or Choc Chips
  • 1 Lemon (Zest)

For the Crosses

  • 50 g Strong White Bread Flour
  • 1 tbsp Granulated Sugar
  • 6 tbsp Warm Water

For the Glaze

  • 1 tbsp Boiling Water
  • 3 tbsp Granulated Sugar
  • 1/2 Lemon (Juice)

Instructions

  • In a large bowl, combine the flour, sugar, yeast and a pinch of salt. Combine thoroughly then create a well in the centre. Into this well, pour the wet ingredients: the milk, butter and egg. Use a wooden spoon to pull all the ingredients together. Then turn out onto a lightly floured surface and use your hands to knead for about 10 minutes.
  • Knead until it looks smooth and springs back a little when you press your finger into it. Place the dough into a lightly oiled bowl, cover with a damp tea towel and leave in a warm place for at least 1 hour (until it has doubled in size).
  • Once the dough has doubled in size, turn out onto a lightly floured surface. Sprinkle over the chopped white chocolate and lemon zest and knead a few more times until all combined.
  • Use a knife to divide dough into 12 (or more, depending on how large you want your buns). Roll these into balls and place on a lined baking tray, slightly spaced apart. Cover with a tea towel and leave another 20 minutes.
  • Heat the oven to 180℃/390℉.
    Make the crosses by combining the flour, sugar and water in a small bowl. Then pour this mixture into a piping bag (or a sandwich bag, and cut the tip off) and pipe crosses onto the buns. By now, the buns should be puffed up and shiny, and most likely touching one another. 
  • Bake for 20 minutes, until golden and smelling wonderful!
  • While the buns are baking, make the glaze by combining the ingredients in a small bowl. It should look sticky! Brush over the buns once they come out the oven, but while they are still warm. Let cool (at least a little) before serving!