Chocolate Hot Cross Buns
Preparation time2 hrs 30 mins
Cook time20 mins
Make Easter even sweeter with this recipe for Chocolate Hot Cross Buns! Easy to prepare and bake, this twist on the holiday favourite will have everyone back for more.
- Water - 1/4 cup
- Milk - 1/2 cup
- Brown sugar - 1/4 cup
- Yeast granules - 1 Tbsp
- Plain flour - 3 cups
- Cocoa - 1/4 cup
- Cinnamon - 1/2 Tbsp
- Butter, melted - 70 g
- Egg - 1
- Vanilla essence - 1 Tbsp
- Dark chocolate chunks - 1 cup
- Flour - 1/2 cup
- Sugar - 1 Tbsp
- Water - 4 Tbsp
- Apricot jam - 2 Tbsp
Into a small pot place the water, milk and sugar, warming to dissolve the sugar. Allow to cool for 5 minutes then sprinkle over the yeast leaving for 10 minutes until frothy.
Into a large bowl place the flour, cocoa and cinnamon. In another bowl combine the butter, egg and vanilla. Pour this mixture into the frothy yeast, then add to the flour bringing it together with a wooden spoon to form the dough.
Either knead by hand for 10 minutes or using a dough hook for 7 minutes. During the last couple of minutes add the chocolate pieces to the dough. Place into a clean, lightly oil bowl. Cover and put in a warm place for 1 hour or until doubled in size (hot water cupboards work well).
Remove the dough from the bowl onto a lightly floured bench. Gently punch it down. Divide the mixture into 12 even pieces, rolling each piece into a ball and placing onto a lined baking tray. Leave for a further 40 minutes to rise.
Preheat the oven to 180°C.
For the crosses, combine the flour, sugar and water in a bowl mixing to a smooth paste. Using a piping bag with a small nozzle pipe on the crosses. Bake for 20 minutes until crisp and golden.
While they bake, warm and sieve the jam. Brush generously while the hot cross buns are warm.
PER BUN (4 servings) Energy 1369.8kJ • Protein 7.2g • Total Fat 12.3g • Saturated Fat 7.0g • Carbohydrates 49.9g • Sugar 18.7g • Sodium 18.7mg
Dietary and nutritional info supplied by NZ Nutrition Foundation