Wednesday, February 10

Chocolate Hot Cross Buns

If you are a hot cross bun purist - look away - better still, click here to see my post on the best traditional hot cross buns.  This recipe is for those of you who love chocolate hot cross buns but refuse as I do to pay $1 or more each for them.  Ludicrous.  In my humble opinion, these taste better and you can make them whenever you want!

Last year when I made the traditional hot cross buns, I made a few batches and put them in the freezer for Easter Sunday morning.  It's lovely to make your own and my hubby vowed they tasted better than the store bought ones anyways.

Sooo.  I've tweaked the traditional recipe to make it for chocolate lovers, and I will add - make them at your own risk - they are LOVELY.  Whilst they cook in the oven you may find yourself salivating at the oven door waiting for them to finish as they smell intoxicating and easter-y baking.

Ingredients: (makes 15)
600g plain flour

2 teaspoons dry yeast
60g brown sugar
2 teaspoons cinnamon
1 teaspoons mixed spice
1/4 cup cocoa
2 teaspoons salt
2 eggs
250ml milk (luke warm)
2 tablespoons orange marmalade (chopped)
40gr unsalted butter (softened)
1/2 cup currants
1/2 cup small chocolate chips or chopped chocolate buttons
1 tb mixed peel (optional)

Mix together the flour, yeast, sugar, cinnamon, mixed spice, cocoa and salt.
In a separate bowl, add milk, eggs, and marmalade
Slowly add the dry mixture to the wet or if using a stand mixer with a dough-hook wet mixture to the dry.
When mixed through, knead in the softened butter, then the choc-chips and currants/mixed peel.  Knead for 5 more minutes.
Divide in two or if you have a large bowl, just use one, spray it with canola oil, put dough in, and cover in cling film.  Allow to prove until it doubles in size (mine took about 1 hour)
Reknead for 3 minutes and then divide into 15 rolls, place them on a greased baking tray about 2cm apart, re-cover with cling wrap and leave to prove a second time until they double in size.
Preheat oven to 190 degrees c.
Put the crosses on the buns by mixing some flour and water in a ziplock bag until it makes a runny-ish paste.  Cut the corner off the ziplock bag and pipe on the crosses.
Bake in oven for 10-15 minutes until they start to brown on top.
Whilst hot, make some glaze - boil 1/2 cup caster sugar and half a cup of water until the sugar has dissolved.
Brush on with a pastry brush.  This makes them look gorgeous, and leaves a sticky gloriously yummy crust on top.
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1 lovely comments:

Lorraine @ Not Quite Nigella on February 10, 2010 at 10:23 PM said... [Reply to this amazing comment]

OMG already Liss! But but but it's months away! :P


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