Chocolate Hot Cross Buns
Now that I’ve shared the traditional hot cross bun let’s share the not so traditional one, Chocolate Hot Cross Buns.
Chocolate Hot Cross Buns
I must be honest I hated raisins in any form whatsoever but now that I’m older I am tolerating it a lot more.
My kids however, are not fans so I opted to make them a chocolate version. And I have some raising hating readers so this one is for you.
Of course chocolate makes everything better.
When it comes to baking any bread of course my preference is any bread that requires yeast.
I love the pillowy soft texture after the dough rises. I love how therapeutic bread making is.
And when it’s a success I feel a sense of accomplishment. Because all the patience seems worth it.
How to make Chocolate Hot Cross Buns
For me personally I love using instant dry yeast. The least complicated and I have never had a fail thus far.
The Anchor Yeast in the purple packet is what I use and it works everytime.
If you are using Active Dry Yeast it has to be dissolved in warm liquid and once it gets foamy you add in your dry ingredients.
Fresh yeast gets crumbled and also dissolved in some liquid.
You will pop all the dry ingredients together with the yeast. Give it a good mix and then add your wet ingredients.
Kneading
Kneading helps strengthen the gluten in the flour.
📝 What do we need to make the buns
📽️ Watch how to make Chocolate Hot Cross Buns
More Amazing Recipes to try:
Chocolate Chai Spiced Hot Cross Buns
Chocolate Hot Cross Buns
Ingredients
- 2&1/2 cup cake flour plus 1/3 cup (see note 3)
- 1/3 cup castor sugar see note 1
- 1/2 teaspoon salt
- 2 teaspoon instant dry yeast
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup warm milk
- 1 large egg
- 50 gram soft butter
- 1/2 cup chocolate chips
Cross
- 2 tablespoon cake flour
- 2 tablespoon water plus 1 teaspoon
- 1 tablespoon warm honey for brushing
Instructions
- Place all the dry ingredients in a stand mixer or a large bowl. Mix it well
- Add the warm milk and the egg and mix for a few seconds until combined. Add the soft butter and knead for 10-12 minutes. Start on a low speed and then increase to a medium speed. You can also use your hands to knead for the same amount of time
- Remove the dough from the mixing bowl. Grease the bowl with some oil and rub some oil on the dough. Cover and allow the dough to rise in a warm place. Should take between 1 to 2 hours
- Punch the dough to get rid of the air. Mix in half cup of chocolate chips.
- Divide the dough into 12 equal pieces. Roll into neat round balls
- Place in a lined or non-stick baking pan (20cmx30cm). Cover and allow to rise for another 30 minutes. Preheat oven at 160 degrees Celsius.
- Add the flour mixture to a small piping bag or ziplock bag. Cut a little hole at the tip and pipe crosses on top of the buns. Bake for 25 minutes or until the buns are fragrant and fully baked
- As soon as the buns are out the oven place a clean kitchen towel over them for a few minutes (see note 4). Remove the towel and brush with the honey whilst still warm. Place the buns on a cooling rack and allow to cool
Cross
- To make the mixture for the cross mix all the flour and water together. It shouldn't be too thick or too runny. Should be a consistency easy enough to pipe (see note 6)
Notes
- You can increase the sugar to a 1/2 cup if you prefer sweeter. I personally don't think a hot cross bun should be too sweet but if you a prefer a sweeter version increase the sugar.
- You can more chocolate if you prefer.
- The 1/3 cup of flour is used only if you need it. The weather affects the moisture content in the flour so sometimes you may need more. If the dough is too sticky after kneading for 5 minutes start adding a tablespoon of flour at a time. Remember the dough should still be very soft but not sticky. Be careful not to add too much flour as this will result in a stiff dough.
- I remove the buns from the oven and immediately place a clean kitchen towel over them. This traps the moisture and creates a soft bun. Skipping this step will result in a slightly hard top.
- These buns can stay in an airtight container up to 2 days and thereafter you may refrigerate for a further day. Alternatively you can freeze them and bring to room temperature before consuming.
- When making the mixture for the crosses you may need an extra teaspoon of water if it is too thick to pipe.
- I used dark chocolate chips for this recipe, however you can use any chocolate you prefer.
Thank you Lorraine for another Yummycilious recipe