The best part of Easter, aside from the 4 day long weekend is of course Hot Cross Buns.
And there is nothing better than a smell of chocolaty and cinnamony smell of freshly baked hot cross buns in the morning. I made these buns on the Easter weekend and oh boy they were delicious!
The problem was I love both cinnamon and chocolate. I couldn't decide which one I want to make..then crazy idea came out, why not combine them! If you are like me, then these buns are perfect for you :)
This recipe makes about 16 Hot Cross Buns:
1sachet (8g) Edmonds instant dry yeast
1/2 cup milk
3/4 cup hot water
1/2 tsp salt
50g butter (melted)
1/2 cup brown sugar
1/3 cup cocoa powder
4 cups high grade flour
1/2 cup chocolate chips
- Combine the yeast, milk, hot water, one tablespoon of the brown sugar and the salt into a large bowl. Stir until the yeast has dissolved.
- Add 2 cups of the measured high grade flour into the yeast mixture. Cover and leave in a warm place for about 30 minutes.
- In another bowl mix the melted butter and remaining brown sugar, then beat in the egg.
- Add the risen yeast mixture and the cocoa powder, cinnamon and remaining flour and mix to make a dough just firm enough to knead, adding a little extra flour if necessary.
- Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes or until the dough forms a soft ball and springs back when lightly pressed.
- Add the chocolate chips and knead for a minute longer.
- Divide the dough evenly into four pieces then cut each of these into 4.
- Shape each piece into a round ball and arrange the balls in non-stick sprayed 9x13 baking pans, leaving about 1 cm between each bun.
- Cover with cling film and leave in a warm place until double in size, about 30-45min.
For the pastry crosses:
1/2 cup flour
1/2 cup cold water
The easiest way to do this is to place flour and cold water in a small Ziploc bag, seal and squish it together to form a sticky paste. Snip one corner of the bag and pipe out crosses onto the buns. A little trick I learned from Jo Seagar book :)
Bake at 200C for 12-15 minutes or until lightly browned.
Glaze immediately as they come out of the oven with a syrup.
For the Glaze:
1/4 cup sugar & 2 tablespoons water, mix well.