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.
2 ¼teaspoonsinstant yeast (or active dry)(1 sachets / 7g)
½cupwhite granulated sugar(100g / 3.5oz)
2teaspoonsground cinnamon
1teaspoonvanilla extract
1large egg, lightly beaten
1cupmilk or dark chocolate chips(200g / 7oz)
To top
1egg yolk, beaten with a dash of water
2tablespoonsunsweetened cocoa powder
1tablespoonplain flour (all purpose flour)
2 ½tablespoonswater(50ml)(notes)
For best results, always weigh ingredients where a weight is provided
Instructions
In a small saucepan over low heat, stir half the milk and butter until the butter melts. Add the remaining cold milk to cool it down a bit and set aside.
In the bowl of a stand mixer using the dough hook attachment, add the flour, cocoa, yeast, sugar and cinnamon and give it a mix together (no standmixer? see note 5).
Check the melted butter and milk mixture is just warm and not hot (if hot, let it sit for 5-10 minutes until just warm) then pour it into the flour mixture along with the vanilla. Give it a slight mix until starting to clump together then add the egg.
Beat on low for around 7 minutes until smooth and elastic.
Use a dough scraper to pull the dough together and lift it out of the bowl. Spray with olive oil spray, then place it back in the bowl. Spray the top of the dough lightly with oil too. Cover with plastic wrap and allow to rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface. 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 portions, then cut each of those pieces in half.
Line the base of a casserole dish or large baking tin (at least 9x13 inch) with baking paper.
Shape each piece of dough into a small ball and sit them side by side in the prepared tray (they should be just touching). Cover with a damp tea towel and allow to rise for another hour or until doubled in size again.
Preheat the oven to 200C / 400F / 180C fan forced
Brush the egg yolk mixed with a dash of water over the tops of the buns.
In a small bowl, mix together the cocoa, flour and 2 ½ tablespoons 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 middle of each row 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 or toast in a toaster.
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Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide). Many countries use a 15ml teaspoon - check and adjust if necessary.
Flour: Bread flour will also work and give a slightly chewier texture.
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).
All ovens vary, always check the bake 2-3 minutes before the recipe suggests and consider investing in an independent oven thermometer. Small and cheap, they're often more reliable the ovens own thermostat.
You can also knead the mixture by hand,if preferred. It is a sticky dough and you'll need to be patient with it.
Mix it together in a large bowl with a wooden spoon, then start kneading by hand.
Don't be tempted to add too much flour or they'll turn out dry.
Holding a dough scraper in one hand to lift and fold, then kneading with the other works best
Knead until smooth and elastic
More Information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.