White Chocolate Hot Cross Buns

Turn your Easter into something extra special with these decadent white chocolate hot cross buns, perfectly paired with Langage Farm’s creamy, award-winning clotted cream.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 10g salt
• 10g instant yeast
• 300ml warm milk
• 75g unsalted butter, melted
• 2 large eggs
• 150g white chocolate chips (or chopped white chocolate)
• 200g mixed dried fruit (sultanas, raisins, or currants)
• 1 egg, beaten (for glazing)
• Langage Farm clotted cream (for serving)

Method:

Mix the Dry Ingredients: In a large bowl, combine the bread flour, sugar, cinnamon, nutmeg, salt, and yeast. Stir until evenly mixed.

Combine the Wet Ingredients: In a separate jug, whisk together the warm milk, melted butter, and eggs. Slowly pour this into the dry ingredients, mixing to form a sticky dough.

Knead the Dough: Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. Add the white chocolate chips and dried fruit halfway through the kneading process.

First Proofing: Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave it to rise in a warm place for 1–2 hours, or until doubled in size.

Shape the Buns: Punch down the dough and divide it into 12 even portions. Shape each portion into a bun and arrange them on a baking tray lined with parchment paper.

Second Proofing: Cover the tray with a tea towel and let the buns rise for another hour, until puffy and almost doubled in size.

Preheat the Oven: While the buns are rising, preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7.

Make the Crosses: Mix a little flour and water to form a thick paste, then pipe a cross over each bun using a piping bag or a ziplock bag.

Bake: Brush the buns with the beaten egg and bake for 20–25 minutes, or until golden brown.

Glaze and Serve: Once baked, brush the buns with warm milk or sugar syrup for a glossy finish. Let them cool slightly, then serve with a generous dollop of Langage Farm clotted cream.

Rich, indulgent, and oh-so-delicious – the perfect Easter treat!