Chocolate Hot Cross Buns
Make Easter even sweeter with this recipe for Chocolate Hot Cross Buns! Easy to prepare and bake, this twist on the holiday favourite will have everyone back for more.
Ingredients
- 1/4 cup water
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 tablespoons yeast granules
- 3 cups plain flour
- 1/4 cup cocoa
- 1/2 tablespoons cinnamon
- 70 grams butter, melted
- 1 egg
- 1 tablespoons vanilla essence
- 1 cup dark chocolate chunks
Crosses
- 1/2 cup flour
- 1 tablespoons sugar
- 4 tablespoons water
Glaze
- 2 tablespoons apricot jam
- 1/4 cup water
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 tablespoons yeast granules
- 3 cups plain flour
- 1/4 cup cocoa
- 1/2 tablespoons cinnamon
- 70 grams butter, melted
- 1 egg
- 1 tablespoons vanilla essence
- 1 cup dark chocolate chunks
Crosses
- 1/2 cup flour
- 1 tablespoons sugar
- 4 tablespoons water
Glaze
- 2 tablespoons apricot jam
- Step 1 of 7Into a small pot place the water, milk and sugar, warming to dissolve the sugar. Allow to cool for 5 minutes then sprinkle over the yeast leaving for 10 minutes until frothy.
- Step 2 of 7Into a large bowl place the flour, cocoa and cinnamon. In another bowl combine the butter, egg and vanilla. Pour this mixture into the frothy yeast, then add to the flour bringing it together with a wooden spoon to form the dough.
- Step 3 of 7Either knead by hand for 10 minutes or using a dough hook for 7 minutes. During the last couple of minutes add the chocolate pieces to the dough. Place into a clean, lightly oil bowl. Cover and put in a warm place for 1 hour or until doubled in size (hot water cupboards work well).
- Step 4 of 7Remove the dough from the bowl onto a lightly floured bench. Gently punch it down. Divide the mixture into 12 even pieces, rolling each piece into a ball and placing onto a lined baking tray. Leave for a further 40 minutes to rise.
- Step 5 of 7Preheat the oven to 180°C.
- Step 6 of 7For the crosses, combine the flour, sugar and water in a bowl mixing to a smooth paste. Using a piping bag with a small nozzle pipe on the crosses. Bake for 20 minutes until crisp and golden.
- Step 7 of 7While they bake, warm and sieve the jam. Brush generously while the hot cross buns are warm.
Method
- Step 1 of 7Into a small pot place the water, milk and sugar, warming to dissolve the sugar. Allow to cool for 5 minutes then sprinkle over the yeast leaving for 10 minutes until frothy.
- Step 2 of 7Into a large bowl place the flour, cocoa and cinnamon. In another bowl combine the butter, egg and vanilla. Pour this mixture into the frothy yeast, then add to the flour bringing it together with a wooden spoon to form the dough.
- Step 3 of 7Either knead by hand for 10 minutes or using a dough hook for 7 minutes. During the last couple of minutes add the chocolate pieces to the dough. Place into a clean, lightly oil bowl. Cover and put in a warm place for 1 hour or until doubled in size (hot water cupboards work well).
- Step 4 of 7Remove the dough from the bowl onto a lightly floured bench. Gently punch it down. Divide the mixture into 12 even pieces, rolling each piece into a ball and placing onto a lined baking tray. Leave for a further 40 minutes to rise.
- Step 5 of 7Preheat the oven to 180°C.
- Step 6 of 7For the crosses, combine the flour, sugar and water in a bowl mixing to a smooth paste. Using a piping bag with a small nozzle pipe on the crosses. Bake for 20 minutes until crisp and golden.
- Step 7 of 7While they bake, warm and sieve the jam. Brush generously while the hot cross buns are warm.
Nutrition per serving
1369 Kilojoules
Protein7 grams
Fat12 grams
Carbs49 grams
Sugars19 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Into a small pot place the water, milk and sugar, warming to dissolve the sugar. Allow to cool for 5 minutes then sprinkle over the yeast leaving for 10 minutes until frothy.
- Step 2 of 7Into a large bowl place the flour, cocoa and cinnamon. In another bowl combine the butter, egg and vanilla. Pour this mixture into the frothy yeast, then add to the flour bringing it together with a wooden spoon to form the dough.
- Step 3 of 7Either knead by hand for 10 minutes or using a dough hook for 7 minutes. During the last couple of minutes add the chocolate pieces to the dough. Place into a clean, lightly oil bowl. Cover and put in a warm place for 1 hour or until doubled in size (hot water cupboards work well).
- Step 4 of 7Remove the dough from the bowl onto a lightly floured bench. Gently punch it down. Divide the mixture into 12 even pieces, rolling each piece into a ball and placing onto a lined baking tray. Leave for a further 40 minutes to rise.
- Step 5 of 7Preheat the oven to 180°C.
- Step 6 of 7For the crosses, combine the flour, sugar and water in a bowl mixing to a smooth paste. Using a piping bag with a small nozzle pipe on the crosses. Bake for 20 minutes until crisp and golden.
- Step 7 of 7While they bake, warm and sieve the jam. Brush generously while the hot cross buns are warm.