Chocolate Hot Cross Buns
Chocolate version of the traditional recipe for hot cross buns. Made from enriched yeasted dough.
Ingredients
- 250 grams strong white bread flour
- 250 grams plain white flour
- 250 warm milk any kind
- 1 sachet of fast action dried yeast 7g
- 1/4 teaspoon salt or less if you prefer
- 60 grams caster sugar
- 2 tablespoons cocoa powder
- 1 large egg
- 50 grams unsalted butter
- For the crosses
- 50 grams plain white flour
- 100 ml water
Instructions
- In a large bowl, mix together all the dry ingredients – flour, yeast, salt, sugar and cocoa powder.
- Add milk, egg and butter and carry on mixing – the dough will be quite sticky.
- Turn on a lightly floured work surface and knead for about 10-15 minutes.
- Use plastic dough scraper to help you to knead your dough as it will be quite sticky.
- Make the dough into a round, place in a bowl and cover with plastic bag.
- Leave the bowl in warm place (no more than 32 C) to rise for about 1 hr or until doubled in size.
- Knock the air out of your dough, divide into 8-12 pieces and shape into small rounds (do this by rolling the dough under your hand until smooth and quite firm).
- Place on baking sheet – with space between each bun. Cover loosely with plastic bag (lightly oil it, so it doesn’t stick) and leave to prove for the second time until double in size.
- Preheat the oven to 200C/ 180C fan/ Gas Mark 6.
- Mix together the flour and water for the crosses and make a smooth paste.
- Fill a piping bag with the mixture and pipe cross on top of each bun.
- Bake for 20-25 minutes until dark brown.
- Brush the buns with milk or egg white (if you have any) when they are still hot straight from the oven.
- Transfer to a wire rack to cool. Enjoy with extra butter or just on its own!
Notes
Makes 8-12
