Here is our delicious recipe for Chocolate Hot Cross Buns!
I love Easter because I think all supermarkets should sell Hot Cross Buns (or maybe just fruit buns) all year around. They are so delicious. Even though I’m usually not a fan of chocolate, I love this Chocolate Hot Cross Buns recipe as the fruit and chocolate just bring out the flavour in each other – plus they are a super fun project to make over the Easter Holidays with the kids.
You can pick up dried yeast from the baking section of your local Supermarket – grab the satchets if you don’t bake with yeast very often – as it is pre-measured out and because it is individually packed, the yeast will stay fresh.
Have a look at some of our other delicious Easter recipes!
Chocolate Hot Cross Buns
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Dried yeast
- Chocolate Buttons
- 7 grams Dried Yeast
- 1 1/2 cups Milk warmed to blood temperature
- 1/4 cup Caster Sugar
- 4 cups Flour plain
- 1/2 cup Cocoa Powder
- 1 Egg lightly beaten
- 1/2 cup Chocolate Buttons
- 1 tsp Gelatin
- 1 tbsp Water
Flour Paste for cross
- 1/4 cup Flour
- 2 tsp Caster Sugar
- 2 1/2 tbsp Water
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How to Make Chocolate Hot Cross Buns:
- Grease a deep square cake pan.
- Place the dried yeast, milk and one tablespoon sugar in a bowl. Mix well to dissolve yeast.
- Set aside in a warm place for 10 minutes or until foamy.
- Sift flour and cocoa into a bowl.
- Rub in butter until mixture resembles fine breadcrumbs.
- Make a well in center and add the yeast mixture, egg and remaining sugar. Stir to combine.
- Turn dough onto a lightly floured surface. Knead for 1 minute.
- Transfer to a lightly oiled bowl. Cover with oiled plastic wrap.
- Set aside in a warm place for 1 hour or until doubled in size (perfect places include the microwave, or in a sink of hot water).
- Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth.
- Add choc bits. Knead to combine. Roll into 16 balls.
- Place in prepared pan. Cover.
- Set aside in a warm place for 30 minutes or until slightly risen.
- Preheat oven to 200°C/180°C fan-forced.
- Meanwhile, make paste Combine flour, sugar and 21/2 tablespoons cold water in a bowl.
- Spoon into a snap-lock bag.
- Snip 1 corner from bag. Pipe crosses onto buns.
- Bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced.
- Cook for 20 minutes or until golden and cooked through.
- Meanwhile, sprinkle gelatin over boiling water in a heatproof jug.
- Stir with a fork until gelatin has dissolved. Place buns, top-side up, on a wire rack.
- Brush tops with gelatin mixture. Cool. Serve with butter.