Spring or Easter would not be the same in our household without certain foods, one of them being, HOT CROSS BUNS.
Hot Cross Buns are absolutely delicious and bring back complete nostalgia of my childhood. The smell, the taste. They are very comforting, especially when toasted and topped with butter - so good!
This recipe is for Chocolate Chunk Hot Cross Buns, and although they are absolutely delicious, we can't help but have a soft spot for the traditional Hot Cross Buns, which tend to contain juicy sultanas and orange zest.
My youngest son dislikes anything with fruit in (it's a texture thing), and so we decided to create this recipe so he could enjoy the Easter tradition, too.
You can allow the hot cross buns to cool completely before enjoying them. However, we are partial to them while they're still warm from the oven. Our favourite way to enjoy them though is, to slice them in half, toast them slightly in the toaster, and then smother them in butter & jam - finger licking good.
As you know, this recipe is for Chocolate Hot Cross Buns, but they can easily be turned into a traditional 'Fruit Hot Cross Bun'. Simply leave out the chocolate chunks and replace them with 200g of Juicy Sultanas and bake for the same time.
Keep stored in an airtight container for 1-2 days.
Let's crack on with the recipe.
Happy Baking!
The Chai Home 😋
INGREDIENTS
Makes 12 buns
For the dough
640g of Plain Flour or Bread Flour
110g of White Caster Sugar
9g of Fast Acting Yeast
380ml of Milk (warm)
50g of Melted Butter
1x Egg (room temperature)
140g of Chopped 70% good quality Dark Chocolate
2x heaped tsp of Cinnamon
2x heaped tsp of Ginger
1x tsp of Nutmeg
1/2 tsp of Ground Cloves
Pinch of Salt
Zest of 1x large Orange
For the cross
2x tbsp of Flour
2x tbsp of Water
For the glaze
2x tbsp of Runny Honey
METHOD
Add the flour, yeast, sugar, spices and salt to your free-standing mixing bowl. Mix for 1 minute on speed 1-2 with your dough hook.
Melt your butter and remove from heat. Add in your milk and mix gently together, just to hear your milk slightly.
Now add your milk and butter to the flour, along with the egg, and zest.
Turn your free-standing mixer to speed 5 and knead for approx 5 minutes or until your dough is smooth, doesn't stick to your finger, and does not break when stretched.
Add in the chopped chocolate and knead until the chunks are fully incorporated.
Once kneaded cover the bowl with clingfilm and a dry tea-towel and keep in a warm place for 1 - 1/12 hours or until doubled in size. The timing depends on how hot or cold it is.
Line and grease a 30cm x 23cm baking tray and allow a overhang of the baking papper.
Once risen punch the air out of the dough.
Very lightly dust a clean worktop with flour and transfer your dough.
Roll and stretch your dough into a log shape. Divide and slice your dough into 12 equal slices.
Form each slice into a ball. Place in the palm of your hand. Using your finger tips fold the edges into the centre, and roll into a ball. Repeat until all the dough is in equal sized balls.
Place them smooth side up on your prepared tray - 3x4.
Cover with an oiled piece of cling-film or tinfoil and a tea-towel. Leave somewhere warm until almost doubled in size. Usually takes around 30 minutes.
During the final rise preheat your oven to 180C. Our oven usually takes a good 15 - 20 minutes to Preheat.
While the oven is preheating go ahead and make the cross mixture.
Add the flour and water to a small bowl and thoroughly mix together to form a thick paste. Transfer to a piping bag or plastic food bag. No nozzle is needed. If using a food bag, just nip the end off with some scissors.
When your balls have almost doubled in size, pipe on the cross. We find it best to do one continuous line, this ensures it goes down the sides slightly, too.
Once decorated with the cross pop it on the top shelf of your preheated oven and bake for 20 - 23 minutes or until slightly golden. Do not over bake as this could cause your buns to be dry.
Once baked transfer to a cooling rack and gloss the tops with the honey and allow to cool.
Enjoy!
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