It’s Easter time! And in terms of baking it only means one thing… hot cross buns!
Chocolate hot cross buns have always been preferred to me, not being a fan of ye old fruit variety. It was last year I finally decided to bake my own, not happy with the consistency of bought ones. Looking at the recipe below it does look kinda long and complicated, but I promise once you do it a few times it becomes second nature, and you may as well do a double batch as they go super fast!
Okay… so I kinda bunged up the crosses, next time they’ll be better!
Here is the recipe I have tried multiple times with success, made easier with the handy-dandy bread maker!
Chocolate hot cross buns
From Rainbow Cooking
Note: Recipe makes 16 buns, and uses a bread maker.
- 3 teaspoons Surebake yeast
- ¼ cup milk powder
- 1/3 cup brown sugar
- ¼ cup cocoa powder
- 1 teaspoon salt
- 450 gram (3 ½ cups) high-grade flour
- 1 large egg
- 2 tablespoons (30 gram) butter
- 1 cup water (250 ml)
- Approximately ¾ cup chocolate chips
Spices and peel
- 2 tablespoons glazed peel
- 1 teaspoon all spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of cloves
Ingredients for crosses
- 1/4 cup flour
- 2 tablespoons cocoa powder
- 1 tablespoon icing sugar
- At least 5 tablespoons water
Ingredients for glaze
- 2 tablespoons milk
- 1 tablespoon water
- 45 gram sugar
- Measure all the ingredients, except the chocolate chips, into the bread maker’s bread pan.
- Set on the “dough only” or “pizza” cycle and start.
- After the cycle is finished, leave the dough for half an hour in the unit to rise.
- Knead the dough lightly down.
- Divide dough into 4 parts and divide each of these 4 pieces into 4 again, so that you have 16 pieces of dough. (Some people use a scale to ensure even division).
- Add 2 teaspoons choc chips (a 10 ml medicine measure works well) to each piece of dough and work it in lightly.
- Shape each piece of dough into a ball and place in a greased oven pan.
- Cover the tray with plastic and leave to rise in a warm place, until 1½ times the original size. This can take about an hour.
- Crosses: Combine the ingredients for the crosses in a small snap-lock bag and mix well. Snip off 1 tiny corner of the bag. Pipe the paste over the buns to form crosses.
- Glaze: combine ingredients for the glaze and boil together for 1 minute. Brush mixture twice over buns.
- Bake in a warm pre-heated oven of 200°C for approximately approximately 12 to 15 minutes, until brown but not burned. They should sound hollow when tapped with a finger.
- You can glaze the buns if you like sticky chocolate hot cross buns.
Serve hot from the oven, either as is, or with butter or hazelnut spread.