If you’re like many and have give up sweets for Lent, look away now. These chocolate hot cross buns will do you no favors in that regard.
Chocolate is still on my to-eat list so I’m forging ahead and since I’m on my way to London tonight with R for a #WeekendEuropeanJaunt, you can bet your bottom dollar that I’ll be packing more than one Cadbury product in my suitcase on the way home, and they should keep me chocolate set until I head back in early July. Rationing is my superpower. Well, one of them. I have many.
Back to the buns. This is actually a redo because while I made them before on my first trip around the world, so to speak, they weren’t my favorite. I gave them another go now that I’m a bit more on my game where yeast is concerned and they came out much better. While I didn’t get them to be that beautiful round and traditional shape, the taste makes up for what I lack in aesthetics.
The base of these buns remains plain (I added cocoa powder last time, which I don’t think really added anything) and the chocolate chips give them the tasty speckles throughout. Traditional hot cross buns are made with candied or dried fruit but…why would I use fruit when I can use chocolate? That my opinion, so if you do like dried fruit in your bread, seek your recipe fix elsewhere. Finally, apricot jam gives them a nice shine, and melted chocolate the signature cross.
The double rise (one without chocolate chips and one with) means that these take a few hours to make. The perfect recipe for when you’re putzing around the house, getting holiday ready and need some hands off prep time. Especially if you have Easter baskets to prep.
Chocolate Hot Cross Buns
Traditional Australian Easter treat hot cross buns are given a twist by adding chocolate chips to make these chocolate hot cross buns.
Ingredients
- 1 TB instant dry yeast
- ¼ cup sugar
- ¾ cup milk, lukewarm
- 2 ¼ cups flour
- ½ tsp salt
- 2 TB butter, melted
- 1 egg
- ½ tsp cinnamon
- 1 TB cocoa powder
- 1 cup chocolate chips
- For the glaze:
- 1/4 cup apricot jam
- For the cross:
- 1 cup chocolate chips, melted
Directions
- Step 1 Mix the yeast, sugar and milk in a bowl. Stir to remove lumps. Set aside for 15 minutes until frothy.
- Step 2 In a large bowl, sift the flour and salt. Make a well in the center and mix the yeast mixture, butter, egg, cinnamon, and half of the chocolate chips.
- Step 3 Knead the dough for five minutes until elastic and place in a greased bowl covered in cling wrap in a warm area. Leave for about 1-1 ½ hours until doubled in size.
- Step 4 Using your fist, punch down the dough and add the remaining chocolate chips. Knead lightly and divide into 9 balls. Place close together on a lined baking tray. Cover with plastic wrap and allow to rise in a warm place for 20 minutes. Preheat the oven to 400F.
- Step 5 Bake 20-30 minutes until done. Warm the jam in the microwave.
- Step 6 When the buns are cooked, brush with the glaze until it’s all used up.
- Step 7 Melt the chocolate in the microwave and spoon into piping bags fitted with a small nozzle. Pipe lines across the buns to make crosses. Serve with butter.
Yes yes and more yes! – Kat