I love a good old Hot Cross Bun and I’m not even too fussy when it comes to the different varieties either. I’m just as happy to nibble away on a traditional one with sultanas, as I am to go a bit fancy with some of the new variations (I really want to try making a Mocha Caramel version that I saw in a bakery the other day – how brilliant!). Anyway, as you know, I am a girl who adores my chocolate – so it makes sense that these Chocolate Chip Hot Cross Buns are very high up on my ‘OMG I love you’ list (yes, there is such a list).
And so, as I do every year, I made a batch of chocolate chip hot cross buns. Have you ever tried a chocolate chip hot cross bun straight out of the oven? Errrmeeegod!! The chocolate is all soft and melty-like and is just amazing. Like a little bite of heaven really.
I like to toast my hot cross buns under the grill and then add a bit of butter. However! I saw on Pinterest the other day (yes, the place where I spend far too much time), that someone had smothered their chocolate chip hot cross buns in Nutella. I nearly died. Why have I never thought to do that!? Perhaps I’m losing my chocolatey touch!? Eeeek! Let’s hope not!!
Are you a classic hot cross bun fan, or do you like a bit of variety too?
- 250g milk, room temperature
- 1 tbs dried yeast (or 40g fresh yeast)
- 500g plain flour
- 2 tsp sea salt
- 70g softened butter
- 50g caster sugar
- 1 egg
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1½ cups mini chocolate chips
- 60g plain flour
- 30g cocoa
- pinch sea salt
- 1 tsp olive oil
- 100g water
- 2 tbs water
- 2 tbs caster sugar
- Combine the room temperature milk and yeast in a small bowl.
- Set aside in a warm place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine.
- Combine the flour, salt, cinnamon, nutmeg and sugar in a bowl.
- Add the chocolate chips and stir to combine.
- Make a well in the centre.
- Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
- Place the dough in a bowl and cover with a damp tea towel and place in a warm spot for 30 minutes or until dough has doubled in size.
- Preheat oven to 220°C.
- Divide the dough into 12 portions.
- Roll into balls
- Grease and line a baking tray (I find it easiest to use 2 X 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
- Leave to prove for a further 20 minutes.
- Meanwhile, mix the flour, cocoa and water together in a small bowl until a smooth paste forms.
- Place the piping mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off.
- Pipe crosses onto the buns.
- Place the tray into the oven and bake for 10-15 minutes or until golden.
- Leave to cool for 5 minutes then transfer to a wire rack.
- While the buns are still warm, heat the sugar and water in the microwave on medium heat for 1 minute or until the sugar has completely dissolved.
- Brush the syrup over the top of the warm buns.
1. Place milk and yeast into the TM bowl and heat for 1 minute, Speed 1, 37 degrees.
2. Add flour, salt, softened butter, sugar, egg, cinnamon and nutmeg and mix for 6 seconds, Speed 7.
3. Knead for 2-3 minutes on interval speed.
4. Add the chocolate chips and combine for 10 seconds, Reverse Speed 5.
5. Work the dough into a ball on a lightly floured board.
6. Place in a bowl and cover with a tea towel.
7. Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size).
8. Divide the dough into 12 portions.
9. Roll into balls
10. Grease and line a baking tray (I find it easiest to use 2 X 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
11. Preheat oven to 220 degrees.
12. To make the piping, mix the flour, cocoa, sea salt, olive oil and water in the TM bowl for 20 seconds on Speed 4.
13. Scrape down the sides and repeat for a further 20 seconds.
14. Place the mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off.
15. Pipe crosses onto the buns.
16. Place the tray into the oven and bake for 10-15 minutes or until golden.
17. Meanwhile, heat the sugar and water in the TM bowl for 2 minutes, Speed 4, 100 degrees.
18. Brush the syrup over top of the warm buns.
19. Leave to cool slightly before transferring to a wire rack to cool completely.