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White Chocolate Hot Cross Buns

Amber
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Ingredients
  

  • 5 tsp dry yeast
  • 1 1/2 cups warm not hot milk
  • 1/4 cup honey
  • 4 tablespoons butter cut into 1/4 inch pieces
  • 2 eggs plus 1 egg beaten
  • 4 1/2 cups flour
  • 1 teaspoon pumpkin pie spice or stick with cinnamon if you prefer
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips plus 1/2 cup white chocolate chips

Instructions
 

  • Pour 1/2 cup of the warm milk into a small bowl. Add the yeast and allow it to bloom for 10 minutes.
  • Whisk in the honey, 2 eggs, butter, pumpkin pie mix, salt and white chocolate chips. Mix in the flour, slowly. While mixing, carefully add the 1 cup of milk.
  • Once the mixture is dough like, dump it onto a counter and knead 4 times. If it's too sticky add a little flour to smooth it out. Cover with plastic wrap and allow to double in size; about 20 minutes.
  • Lightly flour your work surface and place the dough on it. Pull off pieces about the size of a baseball (or your preferred size) and make them into balls. Place the balls on a parchment lined baking sheet. Continue until all the dough is used. Cover again with plastic wrap and preheat the oven to 350 degrees F. I like to sit my buns on the oven to rise while it's preheating. This take between 10 and 15 minutes.
  • Uncover the buns and cut crosses into the tops. Brush the tops with the beaten egg and bake for 20 minutes or until browned.
  • To ice the tops I melted 1/2 cup of white chocolate chips and piped the crosses on with that. Yummy!