Recipe

Chocolate hot cross buns

These traditional Good Friday hot cross buns taste extra special with the addition of chocolate. Give as Easter gifts ... or serve to the family for morning or afternoon tea.

Sep 29, 2014 2:00pm
  • 50 mins preparation
  • 30 mins cooking
  • Makes 16 Item
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Ingredients

Chocolate hot cross buns
  • 2 7g sachets dry yeast
  • 2 tablespoon caster sugar, plus 2 teaspoons extra
  • 1 1/4 cup warm milk
  • 3 1/4 cup plain flour, plus 1/3 cup extra
  • 1/3 cup cocoa powder
  • 1 teaspoon mixed spice
  • 50 gram butter, finely chopped
  • 1/2 cup sultanas
  • 1/2 cup dark chocolate chips
  • 1 egg, lightly beaten
Glaze
  • 1 tablespoon caster sugar
  • 1 teaspoon powdered gelatine

Method

Chocolate hot cross buns
  • 1
    Combine yeast, sugar and milk in a small bowl. Half fill a sink with warm water; stand bowl in water for 10 minutes or until mixture is frothy. Replace water.
  • 2
    Sift flour, 1/4 cup of the cocoa and spice into a large bowl; rub in butter. Stir in sultanas and chocolate chips. Make a well in the centre; stir in yeast mixture and egg. Cover with plastic food wrap; stand in warm water for 40 minutes or until doubled in size.
  • 3
    Grease a 25cm square cake pan. Knead dough on floured surface for 5 minutes. Divide dough into 16 equal portions; knead each portion until smooth. Shape into balls. Place in prepared pan. Cover: stand in a warm place for 10 minutes.
  • 4
    Preheat oven to 220°C/200°C fan-forced. Combine remaining cocoa with extra flour and sugar in a small bowl. Stir in enough water (1-2 tablespoons) to form a thick smooth paste. Pipe paste in a cross on each bun. Bake for 25 minutes or until buns sound hollow when tapped on top. Turn buns onto wire rack: brush with hot glaze.
  • 5
    GLAZE: Stir sugar and gelatine into 2 tablespoons boiling water in a small jug until completely dissolved.

Notes

Makes 16 Give as Easter presents. If you don't have a piping bag, fill a plastic resealable food storage bag with flour paste. Snip off a small corner to pipe. Milk must be lukewarm; if too hot, dough will not rise. Glaze: Makes 1/4 cup

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