Happy Easter everybody! It’s a gloriously sunny Good Friday here in Auckland. I’m currently recovering from a nasty cold, which I have generously passed on to my husband, so unfortunately neither of us are making the most of the Autumn sun today. What s shame!
True to my word, I decided to make chocolate hot cross buns. Mmmmm, they’re so good! I’m eating mine fresh out of the oven as I type. I wanted to get this recipe up ASAP to remind you that it’s not too late to make hot cross buns! Quick, get in the kitchen and make some, now! You won’t regret it!
To make these, I just adapted my last recipe for normal hot cross buns. I like dried fruit, so I kept it in, but you can omit it if you don’t like it, of course. Maybe you could even up the amount of chocolate to compensate, haha.
Chocolate Hot Cross Buns
For the buns:
- 3/4 cup dried fruit (raisins, sultanas, currants)
- 3/4 cup dark chocolate chips
- 1 teaspoon mixed spice
- 1 tablespoon cinnamon
- 2 teaspoons active dried yeast
- 2 teaspoons sugar
- 1 1/2 cups milk, lukewarm
- 5 cups high grade flour
- 3 tablespoons cocoa
- 1/3 cup caster sugar
- 1/2 teaspoon salt
- 75g butter, melted and cooled
- 1 egg, lightly beaten
For the crosses:
- 1/2 cup flour
- 4 tablespoons water
- 1/3 cup maple syrup
- Place dried fruit in a bowl and cover with boiling water. Leave to soak for 20 minutes. Drain and combine with chocolate, cinnamon and mixed spice.
- In a medium bowl, sprinkle yeast and first measure of sugar over lukewarm milk. Leave for 5 minutes. Yeast should start to foam.
- In a large bowl combine flour, cocoa, sugar and salt. Make a well in the centre. Pour in the milk mixture, butter and egg. Mix to combine.
- Turn out onto a lightly floured surface and knead for 5 minutes. Work in spiced fruit and chocolate mixture and knead further until smooth and elastic.
- Place the dough in a greased bowl and cover. Leave in a warm spot until dough doubles in size (about 30 minutes).
- Preheat oven to 180°C, fan-bake.
- Knead dough lightly. Divide into 12 pieces. Smooth into round balls and place in a greased or lined tray. Cover and leave to rise until buns have doubled in size.
- To make crosses, combine flour and water. Pipe onto buns.
- Bake for about 20 minutes or until crosses just start to turn gold.
- Remove from the oven and brush with maple syrup while still hot.