Chocolate Hot Cross Buns
Easter just isn't the same without hot cross buns, and these Chocolate Hot Cross Buns are rich and delicious! If you've never made your own batch, they do take a little bit of time, but the effort is more than worth the final result; especially warm and slathered in butter. Inspired by a recipe I tried from Delicious, these are best served on the day they're made, but can also be frozen the day they are baked if you want to enjoy these over a few days. Highly recommend trying your hand at this recipe, you won't regret it!
INGREDIENTS (makes 16)
- 420ml milk
- 2/3 cup + 2 Tbsp caster sugar
- 1 sachet (7g) dried instant yeast
- 4 cups +½ cup high grade flour, plus extra for kneading
- ⅔ cup cocoa powder
- 1tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp salt
- 75g melted butter, cooled
- 1 large egg, beaten
- 200g 50% dark chocolate, roughly chopped
- ⅓ cup caster sugar
- ¼ cup water
- In a small pot, place the milk over a low heat and bring to a lukewarm temperature the pour into a small bowl or jug. Stir in the yeast and 1Tbsp caster sugar, then leave to sit for 5-10 minutes or until foamy.
- Into the bowl of a stand mixer, combine 4 cups flour, cocoa powder, ground cinnamon, mixed spice and salt. Attach the dough hook, and process on low for 10-15 seconds to mix the dry ingredients.
- Add the yeast mixture, sugar, melted butter, and beaten egg. Place the mixer on a medium speed, and knead for 5-10 minutes or until the dough is elastic and smooth. Transfer to a large greased bowl, cover, and leave to rise in a warm place until doubled in size (around an hour).
- Once proved, tip the dough out onto a lightly floured bench top. Punch the dough to knock out the excess air, then knead in the chopped chocolate.
- Divide the dough into 16 equal pieces. Roll into balls, then place into a large greased baking dish, leaving a 1cm gap between each ball. Cover, and leave to prove in a warm place for a further 30-45 minutes.
- To make the cross mixture, mix together 1 Tbsp caster sugar, ½ cup flour and ¼ cup of water, adding the water until the consistency is smooth and thick enough to hold its shape. Transfer to a piping bag, and cut the tip of the bag. Pipe lines down the buns to create the cross pattern.
- Place the buns into an oven preheated to 200 degrees celsius fan bake. Bake for 10 minutes, then reduce the heat to 180 degrees and bake for a further 20-30 minutes or until the buns are fluffy to touch and cooked through.
- To make the glaze, combine the sugar and water in a pot. Place over a medium high heat, and simmer while stirring until syrupy and the sugar has dissolved.
- Brush over the glaze over the cooked hot cross buns, then leave to cool slightly and serve. Keep in an airtight container for up to 2 days or freeze once cooled.