Strawberries & Cream Hot Cross Buns


Prep time
1 hour 30 minutes
Cooking time
20 minutes
Serves 12
Our twist on a classic. This delightfully fresh strawberry and white chocolate golden brown hot cross bun wreath is perfect for sharing!
225ml full-fat milk
50g butter
500g strong white bread flour
50g caster sugar
7g sachet fast-action yeast
2 eggs, beaten
1tsp ground cinnamon
½tsp mixed spice
100g white chocolate chips
50g roughly chopped dried strawberries
100g plain flour
6tbsp water
340g Jar Original Strawberry Whole Fruit Jam
1 Jar Classic Clotted Cream

Cooking Method

  1. Put milk in a small pan and gently heat until just below boiling point. Stir diced butter into the hot milk until melted. Leave to cool for 5 mins, then stir in beaten eggs. Sift dry ingredients into a mixing bowl with a pinch of salt and stir. Make a well in the centre, then gradually pour in the milk mixture, stirring to form a slightly sticky dough

  2. Tip the dough out onto a floured work surface and knead for 10 mins, or until soft and shiny (the dough should spring back when you press your thumb in). Transfer to an oiled bowl and cover with a clean cloth. Set aside to prove in a warm place for 1 hour, or until doubled in size

  3. Punch back the dough to knock out any air bubbles. Flatten slightly, then scatter white chocolate chips and dried strawberries into the centre; fold over the dough to cover the fruit and chocolate. Knead, on a floured surface, for 5 mins more. Roll into a ball, flatten slightly, then divide into 12 equal balls (just smaller than tennis balls)

  4. Place on a baking sheet lined with parchment paper in a circular wreath shape, the balls should be touching slightly

  5. Preheat the oven to 200°C/ 180°C fan/Gas mark 6

  6. For the cross: Mix 100g plain flour with water to make a thick paste. Spoon into a piping bag fitted with a 5mm round nozzle. Pipe a cross onto each bun, then bake for 20 minutes, or until golden with the bases sounding hollow when tapped

  7. Once baked, leave the buns to cool a little on the baking tray. Meanwhile, heat 2 tbsp of our Original Strawberry Whole Fruit Jam in a small pan to make a runny glaze. Dip a pastry brush in the glaze and brush over the surface of each bun

  8. To serve, cut open and spread over Original Strawberry Whole Fruit Jam followed by a dollop of our Classic Clotted Cream

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