1 1/2 cups lukewarm whole milk
3 teaspoons instant yeast
4 1/4 cups all-purpose flour
1/2 cup golden caster sugar
1/2 tsp fine sea salt
2 tsp cinnamon powder
2 tsp all spice or mixed spice
1 cup dried blueberries
1 – 2 lemons, zest only
3.5 tbsp unsalted butter, melted and cooled
1/4 cup extra flour (if needed)
Cookie Dough Filling:
2 Packs Cranberry Oatmeal Cookie Dough
1/2 cup flour (any white flour)
5 tbsp water
Lemon & Lime Glaze:
1 tbsp lemon & lime marmalade
2 tsp water
Have you seen these adorable Cookie Dough Hot Cross Buns which we made especially for Easter? This super fun and seriously cute recipe is the perfect challenge for any Cookie Monster to enjoy this Bank Holiday Weekend…
- Place flour, yeast, sugar, cinnamon, mixed spice and salt in a large bowl. Briefly mix with a stand mixer fitted with dough hook.
- Add butter, milk, egg, blueberries and zest.
- Mix in stand mixer until a smooth elastic dough forms. 5 mins on speed 2 should do it. After 1 min, add extra flour if needed – just enough so the dough comes away from the side of the bowl when mixing, and isn’t too sticky to touch.
- Alternatively, instead of using the stand mixer, you can dust a work surface with lour and knead your dough by hand for 10mins. When the dough is smooth and does not break when stretched, it’s kneaded enough.
- When the dough reaches this consistency leave it in the bowl and cover it with cling wrap. Place in a warm, wind free place to rise until it has doubled in size. This could take anywhere between 30mins to 1 1/2 hours.
- Line a 31.5 x 23.5 cm tray with baking paper (with overhang).
- Remove cling wrap and punch dough to deflate.
- Dust work surface with flour. Place dough on work surface and shape into a log to deflate the air. Cut into 12 equal pieces.
- Take one piece and press down with your palm. Then put a whole Doughlicious Cranberry Oat Cookie Dough puck in the centre and fold the dough all the way around the puck until it’s completely covered.
- Place folded end on your work surface and roll to seal shut.
- Repeat for all 12 dough pieces.
- Place smooth side up on the tray, lining up 3 x 4.
- Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
- Return tray to warm place and leave 30-45mins until the dough has risen by approx. 75%.
- Partway through this rising process, preheat oven to 180°C (all oven types).
- While waiting for the buns to rise, you can make a start on the crosses by mixing the flour and water until a thick runny paste forms. It should be thick but still pipe-able.
- Spoon into a round 3mm piping bag or small ziplock bag then snip corner.
- Remove the cling wrap from the tray and pipe crosses onto the buns. Go slow so the crosses hug the curves of the bun.
- Bake in oven for 22 minutes, or until the surface is a deep golden brown. Surface colour is the best test for this recipe.
- In the meantime, place marmalade and water in a bowl and microwave for 30 seconds. Mix to combine.
- Remove buns from oven. Use overhang to lift buns onto a cooling rack.
- Brush buns with marmalade mixture while warm.
- Allow to cool slightly before serving.