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Scrumptious Chocolate Hot Cross Buns

Scrumptious Chocolate Hot Cross Buns

Published by Devonport Chocolates on 28th Mar 2022

I had so much fun making these hot cross buns. It is so satisfying to see the yeast bubble and then the dough rising and the final hot cross buns were so good! Our super fine cocoa and 70% dark chocolate cocoa solids drops make it extra special. A dash or cardamon and a honey glaze make this chocolate hot cross bun recipe a real treat.


Ingredients

Hot Cross Bun Dough

60g butter

300ml luke warm milk

7g dried yeast
100g caster sugar
500g plain flour
1 egg lightly beaten
2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
100g raisins

Cross and topping

2 tbsp plain flour
Water
Honey

Method

In a small bowl whisk together milk, yeast and 1 table spoon of the caster sugar.

Set aside somewhere warm for 10-15 minutes, it should be foamy after this.

Sieve flour, cocoa, cinnamon, nutmeg and cardamon into mixing bowl (or bowl of your stand mixer with dough hook).

Rub in the butter (handy tip, grate the butter to help)
Mix needs to resemble bread crumbs.

If using a stand mixer and dough hook add the yeast and warm milk mixture, then the rest of the sugar and then the beaten egg.

If you aren’t using a stand mixer make a well in the centre and add in the yeast and milk mixture, the beaten egg and the rest of the sugar

Stir to combine either by hand or with your mixer.

If using a mixer, keep on low for approximately 7 minutes.
If you aren't using a mixer turn out onto a floured surface and knead for approximately 1 minute.

Place dough in an oiled bowl and cover with damp teatowel and allow to double in size, approximately 40 minutes, or it was in my warm kitchen.

Once doubled in size turn out onto floured surface and punch out the air. Flatten the mix into a rectangle and sprinkle on raisins and chocolate drops. Knead until combined.

Preheat oven to 180 degrees celcius.

Seperate into 16 evenly sized balls and place into an oiled and lined 23 cm square tin.

Cover with damp teatowel and set aside in a warm place for approximately 1 hour to double in size

Mix 2 tbsp of flour with enough water to give a batter like consistency, place in piping bags or zip lock bag and cut the corner off. Pipe crosses across the top of your buns

Bake for 25 minutes until golden.

Glaze with your choice of runny honey (heat in microwave for a few seconds to make runnier or you could use, apricot jam or a sugar glaze.

 

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