Choc Chip Hot Cross Buns

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I love Easter, for me its about spending quality time with my family and indulging in lots of Easter goodies!

Hot cross buns were $16 for a bag of 6 at my local bakery so I decided I’d try and make them myself this year. I was surprised at how easy this recipe is and how amazing they turned out!

You’ll need a morning to make these as you need time for the dough to rise but they are well worth it and not a tricky recipe at all. Heated up with some butter for breakfast they will be just perfect for easter long weekend!

What you’ll need

300ml warmed milk
2 x 7g sachets dry yeast
4 cups plain flour plus some extra for kneading
1 tsp ground cinnamon
90g butter chopped
1 cup choc chips I used dark but milk chocolate works well too
½ cup sultanas
¼ cup caster sugar
1 egg

Glaze:

½ cup water
¼ cup sugar
1 tsp mixed spice

Crosses – I did 2 types of crosses, the first batch i did chocolate crosses for an extra chocolate taste and the second I did the plain crosses

150 grams melted dark chocolate (for choc crosses)

1/2 cup flour
5-7 tbsp water

How to

– Line a baking tray and set aside
– Place milk in a glass jug & warm in microwave
– Sprinkle yeast over milk and set aside for 5 minutes
– Sift flour and cinnamon together into a large bowl
– Rub butter into the flour mix using fingertips, until mixture resembles breadcrumbs
– Stir choc chips, sultanas and sugar into flour mixture
– Whisk egg into milk mixture and pour over dry ingredients
– Mix to a soft dough and place onto a lightly floured board (I added more flour as my mixture was a little sticky)
– Knead the dough for about 10 minutes until dough is smooth and elastic
– Place dough into a lightly greased bowl and cover with plastic wrap then a tea towel
– Set aside to rise in a warm place for about 45 minutes or until doubled in size
– Preheat oven to 220 degrees C
– After 45 minutes punch dough to release gas
– Knead on a lightly floured surface for a few more minutes until smooth
– Divide dough into 12 equal pieces kneading each piece until smooth and shaping into balls
– Place balls about 1cm apart in tray
– Cover tray with cling wrap & with a tea towel and stand in a warm place for another 30 minutes, until doubled in size.
– For plain crosses whisk water and flour together to form a smooth paste
– Once buns have rested 30 minutes put flour paste in a zip lock bag, cutting a small whole in one corner and pipe crosses onto buns
– Bake for 15 minutes
– Reduce oven to 180 degrees C and bake for a further 5-10 minutes or until buns sound hollow when tapped
– Meanwhile, combine all ingredients for glaze in a small saucepan and bring to the boil on high, stirring constantly until sugar dissolves
– Reduce heat and Simmer for 1-2 minutes without stirring
– Brush glaze over hot buns
– For Chocolate glaze place melted chocolate in a small zip lock bag Snip cutting a small whole in one corner and pipe crosses onto buns
– Serve warm with butter and enjoy!

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