Pistachio & White Chocolate Hot Cross Buns
Soft, fluffy, and filled with flavour, these Pistachio & White Chocolate Hot Cross Buns are a delicious twist on the classic Easter favourite. Sweet white chocolate melts into the lightly spiced dough, while pistachios add a subtle crunch and nutty richness. Perfect served warm with a little butter, they make a wonderful treat for Easter baking.
Prep time 10 mins, plus proofing time
Bake time 15 mins
Makes 12
Equipment:
Ingredients:
Dough
500g strong white bread flour
1 egg
275ml lukewarm milk
75g unsalted butter, softened
75g soft brown sugar
1&1/2 teaspoon fast-action dried yeast
1&1/2 teaspoon mixed spices
Pinch of salt
100g pistachio, chopped
100g white chocolate chips
Crosses
4-5 tbsp water
50g plain flour
To finish
25g caster sugar
1 tbsp golden syrup
2-3 tbsp water
Method:
1. Add the dough ingredients, making sure the salt doesn't come in contact with the yeast, to the bowl of a stand mixer. Knead on low speed for 1 min and then on full speed for 4-5 mins.
2. Leave the dough to rise in a warm place for a few hours until it doubles in size.
3. Turn the dough out onto a floured surface and divide it into 12 pieces. Shape each piece into a ball.
4. Place the 12 buns onto a large baking tray, previously buttered, leaving some space between them. Cover with a tea towel and leave to rise in a warm place for 30 mins.
5. Beat 4-5 tbsp of water into the flour to make a paste. Transfer to a piping bag and cut off the tip. Pipe crosses over the buns.
6. Bake in a preheated oven to 220°C/200°C fan/gas mark 6 for 15 mins.
7. Add the sugar, golden syrup and water to a small pot and gently cook until the sugar completely dissolves. Brush over the buns while still warm.
8. Serve and enjoy!