Chocolate Hot Cross Buns
We have reached the month of April and the month of Easter, what better way to celebrate than with the traditional hot cross bun. Chocolate hot cross buns are best served warm for the full mouth watering experience.
Ingredients:
- 600g plain flour
- 2 tsp dry yeast
- 60g brown sugar
- 2 tsp cinnamon
- 1 tsp mixed spice
- 1/4 cup cocoa
- 2 tsp salt
- 2 eggs
- 250ml milk, lukewarm
- 2 tbsp orange marmalade, chopped
- 40g unsalted butter, softened
- ½ cup currants
- ½ cup small chocolate chips or chopped chocolate buttons
- 1 tbsp mixed peel, optional
- Crosses Plain flour
- Water
- Glaze ½ cup caster sugar
- ½ cup water
Method:
- Mix together the flour, yeast, sugar, cinnamon, mixed spice, cocoa and salt.
- In a separate bowl, add milk, eggs and marmalade.
- Slowly add the dry mixture to the wet or, if using a stand mixer with a dough-hook, wet mixture to the dry.
- When mixed through, knead in the softened butter, then the choc-chips and currants/mixed peel. Knead for 5 more minutes.
- Spray a large bowl with canola oil, put dough in, and cover with cling film. Allow to prove until it doubles in size (mine took about 1 hour).
- Re-knead for 3 minutes and then divide into 15 rolls, place them on a greased baking tray about 2cm apart, re-cover with cling wrap and leave to prove a second time until they double in size.
- Preheat oven to 190°C.
- Put the crosses on the buns by mixing some flour and water in a zip lock bag until it makes a runny-ish paste. Cut the corner off the zip lock bag and pipe on the crosses.
- Bake in oven for 10-15 minutes until they start to brown on top.
- Whilst hot, make the glaze by boiling the ingredients together until the sugar has dissolved. Brush on with a pastry brush.
By Hovig
