Making hot cross buns is incredibly easy with this Chocolate Hot Cross Buns recipe. Filled with chocolate chips plus cocoa in the dough, your family will be coming back for more.This recipe has rising time, Make sure to plan ahead.
In a small saucepan over low heat, melt the butter. Add half of the milk and sugar. As soon as it is very warm to touch (not hot), remove from the heat. No longer or it will be too hot and kill the yeast.
Add the rest of the milk and stir, then stir in the yeast. Allow it to sit for 5 minutes for the yeast to activate.
In the bowl of a stand mixer using the dough hook attachment, sift together the flour, cocoa, cinnamon and all spice. Add the egg, vanilla and yeast mixture, then beat on low for around 7 minutes until smooth and elastic. You can also knead the mixture by hand until smooth and elastic if preferred.
Brush a large bowl lightly with vegetable oil, then add the dough. Flip the dough once so it is oiled all over. Cover the bowl with a tea towel or plastic wrap and allow to rise for about 1 hour or until doubled in size.
Once the dough has risen, turn it out onto a lightly floured board. Gently knead in the chocolate chips until evenly distributed. Don’t knead for too long.
Shape into a ball of dough. Cut the ball in 6 even pieces, then cut each of those pieces in half.
Line the base of a casserole dish or large baking tin with baking paper and lightly oil the sides.
Shape each piece of dough into a small ball and sit them side by side in the prepared dish (they should be just touching). Allow to rise for another hour or until doubled in size again.
Preheat the oven to 200C / 400F / 180C fan forced
Brush the tops of the buns with the beaten egg
Mix together the cocoa, flour and water and transfer to a piping bag. Pipe crosses over the top of the buns (you can do this by piping 1 long line across the tops of a line of buns, then repeat until they all have a cross).
Bake for 20-25 minutes until shiny and crisp on top.
Serve warm, with butter
I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).