CHOCOLATE HOT CROSS BUNS
INGREDIENTS
For the yeast mixture:
- 375 ml milk, warmed (see note 1)
- 2 teaspoon dried yeast, (see note 2)
- 1 teaspoon sugar, caster or superfine
For the buns:
- 600 grams plain flour, (all purpose four)
- 50 grams cocoa powder, Dutch processed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 50 grams sugar, caster or superfine (see note 3)
- 80 grams butter, melted
- 1 egg
- 125 grams chocolate chips, (see note 4)
For the chocolate crosses:
- 50 grams plain flour, (all purpose foour)
- 50 grams sugar, caster or superfine
- 1 tablespoon cocoa powder, heaped
- 100 ml water
For the glaze:
- 2 tablespoon raspberry jam, warmed in the microwave for 20 secs
DIRECTIONS
For the yeast mixture:
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Combine the milk, yeast and sugar in a small bowl or jug and whisk until well combined. Set aside for 5 minutes until the mixture becomes frothy and the yeast has activated.
For the buns:
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Using the large bowl of a stand mixer with the dough hook attached, add the flour, cocoa powder, mixed spice, yeast mixture, melted butter and egg. Mix at a low speed for 5 minutes until you have a soft dough (it will also be a little sticky - that's fine). Cover with plastic wrap and allow the dough to rise for 1.5 - 2 hours. Alternatively, you may like to use a wooden spoon to bring everything together and knead the dough on a floured surface before proofing.
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Return the bowl to your stand mixer, add the chocolate chips and knead for 1 minute. Make sure that the chocolate chips are evenly distributed.
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Place the hot cross bun dough on a floured surface and knead lightly.
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Using a sharp knife, divide the dough into 15 equal pieces. (see note 5)
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Roll the dough into smooth balls and place in a lined and greased baking tray - my baking tray measured 20cm x 30cm or 8" x 12 ". Cover with a damp tea towel and allow them to proof for a further 30 minutes.
For the chocolate crosses:
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Combine the flour, sugar, cocoa powder and water in a small bowl and whisk until smooth. Place the piping mixture in a piping bag or use a Ziploc bag with the corner cut off. The mixture should resemble the consistency of pancake batter for reference.
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Preheat your oven to 180 deg C and pipe crosses along the top of the risen buns. Cook in a preheated oven for 20 minutes until the buns are cooked through.
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Allow them to rest in the baking pan for 5 minutes and brush generously with warm raspberry jam - before removing and placing them on a wire rack to cool for a further 20 minutes. Serve the warm buns with plenty of butter.
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