Chocolate Hot Cross Buns

Getting this in just in time for Easter!

If you Easter isn’t chocolatey enough for you already, then why not throw those usual Hot Cross Buns to the side, and knock up a batch of Chocolate Hot Cross Buns? If fruit isn’t your thing, then these definitely will be. These buns keep the spice of an original hot cross bun, but replaces the fruit with chocolate as the source of sweetness.

Growing up I had a friend who would have chocolate buns every year, and I just couldn’t bring myself to like them. Oh how times have changed. I love a classic hot cross bun, the smell of warm fruit wafting through the kitchen, but I equally love a chocolate hot cross bun. A great thing about these buns, is that you can change them up so easily. Why not add orange? Why not add in some white chocolate as well?

If you are a fan of a classic Hot Cross Bun, head over to my Traditional Hot Cross Buns recipe.

Chocolate Hot Cross Buns

Ingredients

  • 520g White Bread Flour
  • 30g Cocoa Powder
  • 85g Caster Sugar
  • 2 tsp Ground Nutmeg
  • 2 tsp All-spice
  • 1 tbsp Ground Cinnamon
  • 10g Salt
  • 10g Dried Yeast
  • 45g Butter, melted
  • 150ml Water, lukewarm
  • 150ml Milk
  • 1 Egg
  • 200g Dark Chocolate Chunks
  • 80g All-purpose Flour

Directions

  • In a bowl, combine the water, yeast and 10g of sugar. Leave for 15 minutes to allow yeast to activate.
  • In a large mixing bowl, mix together the flour, cocoa powder, sugar, salt and spices. Whisk to combine the dry ingredients together.
  • Add the melted butter, milk and egg to the activated yeast. Whisk to combine. Add to the dry ingredients and combine until a dough has formed.
  • Tip the dough onto a floured surface and knead for 10 minutes until the dough has become pliable and smooth.
  • Knead in the chocolate chunks and incorporate into the dough.
  • Transfer the dough into an oiled bowl and cover with cling film. Leave the dough to rise in a warm place for 50 minutes. Knock back the dough after 50 minutes and let rise again for another 30 minutes.
  • Turn the dough out onto a floured surface and leave to bench rest for 10 minutes. Divide the dough into 12 balls and roll into bun shapes.
  • Place balls close together onto a lined baking tray, and let prove for 50 minutes, until doubled in size.
  • Preheat oven to 200ºC.
  • For the crosses, mix the 80g Flour with 120g Water, until a smooth paste is formed.
  • Using a piping bag, pipe the crosses onto the proved buns.
  • Bake for 20 minutes, until golden brown.
  • Remove from the oven and glaze with a simple sugar syrup.

 

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