Every Easter the supermarkets seem to have an ever increasing variety of hot cross buns for sale. Perhaps this is because they seem to sell the traditional hot cross buns for most of the year so need something different for Easter.
I tried some Chocolate Hot Cross Buns from a supermarket and thought I can definitely improve on these. After several attempts I came up with this recipe. It has dough flavoured with cocoa instead of the usual spices and has chocolate chunks instead of dried fruit.
I was generous with the chocolate chunks using 10 ounces of chocolate. In the UK chocolate is sold in 100 gram bars so this is equivalent to three bars. I used a bar each of milk, plain and white chocolate cut into small chunks. You could of course use all milk, plain or white chocolate, or even substitute chopped nuts or dried or glace fruit for some of the chocolate.
As the buns are quite rich I made 24 mini buns but if you have a really sweet tooth and are a confirmed chocoholic you could make 12 normal sized buns.
24
servings1
hour15
minutes10
minutesIngredients
1.2 pounds strong white flour
3 ounces caster sugar
2 tablespoons cocoa (sieved)
3 ounces butter
1 teaspoon salt
10 ounces chocolate (either plain, milk or white or a mixture)
1 ½ teaspoons quick bake yeast
6 fluid ounces boiling water
6 fluid ounces milk (full cream)
1 large egg
- For the crosses
2 ounces plain flour
1 ounce butter
A little cold water
- Glaze
2 tablespoons granulated sugar
2 tablespoons water
Directions
- Mix together the flour, salt, sugar, cocoa and yeast in a bowl.
- Add the butter to the boiling water and stir until it melts.
- Add the cold milk to the butter / water mix.
- The resulting liquid should be tepid not hot. If it is still hot allow to cool until tepid.
- Chop the chocolate into small chunks and stir into the flour mixture.
- Add the tepid liquid and egg to the dry ingredients and mix to form a fairly soft dough.
- Knead by hand for 10 minutes or by machine for 5 minutes.
- Put the dough into a lightly oiled bowl and cover with cling film.
- Leave to prove until doubled in size. The time taken will depend on the room temperature. I leave mine overnight in my cold kitchen. If you leave your dough in a warm place it can take as little as 1½ hours.
- Tip your risen dough onto a lightly floured working surface and knead by hand for a couple of minutes.
- Divide the dough into 24 portions for mini buns or 12 portions for normal size buns.
- Shape into round buns and place on a greased baking tray or a tray lined with baking parchment.
- For the crosses rub the butter into the flour and mix to a dough with a little water. Roll out on a floured surface and cut into strips.
- Use the strips of pastry to form a cross on each bun, damping them with a little milk or water to stick them to buns.
- Cover the buns with oiled cling film and leave to prove again until doubled in size. This will take 30 minutes to 1 hour in a warm place but longer at a lower temperature.
- Bake in a pre-heated oven at 220°C / 200°C Fan / 425°F / Gas Mark 7 for about 10 minutes for mini buns and about 15 minutes for larger ones.
- While the buns are baking make the glaze. Dissolve the sugar in the water to make a syrup. I find the sugar dissolves very quickly if you use boiling water.
- When the buns come out of the oven brush with the glaze and cool on a wire rack.
Serving Suggestions for Chocolate Hot Cross Buns
All types of hot cross buns are best served warm. I prefer chocolate ones just as they are without butter but if you are a real chocoholic you could spread them with chocolate spread. Any leftovers can be frozen. Defrost and reheat either in a hot oven or microwave.
My grandchildren and son-in-law loved them but although my daughter liked them she said in a rather plaintive voice ‘you will be making some traditional hot cross buns for Good Friday won’t you!’
At Easter I always try to make both types buns now.
Until next time Happy Baking!
Tanya
