After making classic hot cross buns I couldn’t help it and do the chocolate version! It wouldn’t have been me if I’d missed them, so I bet any other chocoholic like me will also like them 🙂 There’s Easter every year, so even if I’m late this year, next year this recipe may become handy again. Plus, you actually don’t need Easter to make them 🙂
The method is same as explained in the classic hot-cross buns.
Recipe adapted from here.
This recipe makes 12-16 buns:
– 345 ml lukewarm milk
– 7 g active dry yeast
– 55 g sugar
– 500-550 g all-purpose flour
– 65 g cocoa powder
– 1 t ground cinnamon
– 1/2 t ground cloves
– 60 g unsalted butter, melted
– 1 egg, lightly beaten
– 100 g chocolate chips or chopped chocolate
In a medium bowl or measuring jug, combine the milk, 1 T sugar and yeast. Stir and set aside for 5-10 min. until bubbly.
In a separate large bowl, mix the remaining sugar, flour (start with 500 g first), cocoa powder and spices. Stir in the activated yeast mixture, butter and egg. Start kneading the dough. If it’s too sticky or tacky, add more flour, 1 T at a time, until the dough is smooth and not sticky. Cover the bowl lightly with oil, shape the dough into a ball and place in the bowl, covering it with cling film. Leave to rise at room temperature until it doubles in size, at least 1 hour.
Gently punch the dough down, add the chocolate chips and knead for few more minutes to evenly distribute the chips. Evenly divide the dough (i did mine into 16 pieces, each ~60 g), roll each piece into a ball and place on a lightly oiled baking tray? cover with cling film and leave to rise again, 1/2-1 hours.
Meanwhile, prepare the dough for the crosses:
– 60 g all-purpose flour
– 10 g sugar
– 10 g cocoa powder
– 65 g water
Mix all the ingredients in a small bowl, transfer the dough into a piping bag fitted with a plain tip (or if you don’t have one you may use a plastic bag with a cut off corner).
Preheat the oven to 200ºC.
Pipe crosses over the risen buns, put the tray in the preheated oven, reduce the temperature to 180ºC. Bake for 20-30 min. depending on the size of the buns.
Meanwhile make the sugar syrup:
– 2 T sugar
– 2 T water
Mix both the ingredients, bring to boil and cook until the sugar is dissolved.
Brush the hot syrup over the hot buns. Serve warm or cold, with butter/ cream cheese/ jam/ nutella etc.