Chocolate Chip Hot Cross Buns

105 mins
Serves 12
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Directions

  1. 1In a mixing bowl, whisk together plain flour, sugar, instant yeast, salt, cinnamon and nutmeg. Make a well in the center.
  2. 2In a mixing bowl, whisk together plain flour, sugar, instant yeast, salt, cinnamon and nutmeg. Make a well in the center.
  3. 3In a mixing bowl, whisk together plain flour, sugar, instant yeast, salt, cinnamon and nutmeg. Make a well in the center.
  4. 4Add in egg and warm milk.
  5. 5Add in egg and warm milk.
  6. 6Add in egg and warm milk.
  7. 7Knead until dough is stretchy.
  8. 8Knead until dough is stretchy.
  9. 9Knead until dough is stretchy.
  10. 10Add softened unsalted butter.
  11. 11Add softened unsalted butter.
  12. 12Add softened unsalted butter.
  13. 13Knead until dough passes windowpane test (you can stretch dough thinly)
  14. 14Knead until dough passes windowpane test (you can stretch dough thinly)
  15. 15Knead until dough passes windowpane test (you can stretch dough thinly)
  16. 16Transfer dough into an oiled bowl, cover with cling wrap, then let it rise until double in size (usually an hour).
  17. 17Transfer dough into an oiled bowl, cover with cling wrap, then let it rise until double in size (usually an hour).
  18. 18Transfer dough into an oiled bowl, cover with cling wrap, then let it rise until double in size (usually an hour).
  19. 19Punch dough, transfer on to a clean surface, then incorporate a cup of milk chocolate chips.
  20. 20Punch dough, transfer on to a clean surface, then incorporate a cup of milk chocolate chips.
  21. 21Punch dough, transfer on to a clean surface, then incorporate a cup of milk chocolate chips.
  22. 22Roll it into a log, then cut into 12 portions.
  23. 23Roll it into a log, then cut into 12 portions.
  24. 24Roll it into a log, then cut into 12 portions.
  25. 25Make each portion into a bun and arrange them in a lined 32cm x 22cm pan.
  26. 26Make each portion into a bun and arrange them in a lined 32cm x 22cm pan.
  27. 27Make each portion into a bun and arrange them in a lined 32cm x 22cm pan.
  28. 28Cover with a cloth and let them rise for 30 minutes.
  29. 29Cover with a cloth and let them rise for 30 minutes.
  30. 30Cover with a cloth and let them rise for 30 minutes.
  31. 31Pre-heat oven to 170 degrees Celsius convection or 190 degrees Celsius conventional setting.
  32. 32Pre-heat oven to 170 degrees Celsius convection or 190 degrees Celsius conventional setting.
  33. 33Pre-heat oven to 170 degrees Celsius convection or 190 degrees Celsius conventional setting.
  34. 34Prepare mixture for the crosses by mixing flour and water. Transfer mixture into a piping bag.
  35. 35Prepare mixture for the crosses by mixing flour and water. Transfer mixture into a piping bag.
  36. 36Prepare mixture for the crosses by mixing flour and water. Transfer mixture into a piping bag.
  37. 37When buns are done rising, pipe crosses on top of each bun.
  38. 38When buns are done rising, pipe crosses on top of each bun.
  39. 39When buns are done rising, pipe crosses on top of each bun.
  40. 40Bake for 15 minutes at 170 degrees Celsius convection or 190 degrees Celsius conventional oven.
  41. 41Bake for 15 minutes at 170 degrees Celsius convection or 190 degrees Celsius conventional oven.
  42. 42Bake for 15 minutes at 170 degrees Celsius convection or 190 degrees Celsius conventional oven.
  43. 43Allow buns to cool a bit.
  44. 44Allow buns to cool a bit.
  45. 45Allow buns to cool a bit.
  46. 46Prepare glaze by mixing apricot jam and water, then brush freshly baked buns with it.
  47. 47Prepare glaze by mixing apricot jam and water, then brush freshly baked buns with it.
  48. 48Prepare glaze by mixing apricot jam and water, then brush freshly baked buns with it.
  49. 49Enjoy while buns are still warm!
  50. 50Enjoy while buns are still warm!
  51. 51Enjoy while buns are still warm!

Ingredients

  • 4 cups plain flour
  • 4 cups plain flour
  • 4 cups plain flour
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 3 tsp instant yeast
  • 3 tsp instant yeast
  • 3 tsp instant yeast
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tsp cinnamon powder
  • 2 tsp cinnamon powder
  • 2 tsp cinnamon powder
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 cup warm milk
  • 1 cup warm milk
  • 1 cup warm milk
  • 0.25 cup unsalted butter, softened
  • 0.25 cup unsalted butter, softened
  • 0.25 cup unsalted butter, softened
  • 1 cup milk chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup milk chocolate chips
  • 0.5 cup plain flour
  • 0.5 cup plain flour
  • 0.5 cup plain flour
  • 7 tbsp water
  • 7 tbsp water
  • 7 tbsp water
  • 1 tbsp apricot jam
  • 1 tbsp apricot jam
  • 1 tbsp apricot jam
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water

Equipment

mixing bowlcling wrappiping bag32cm x 22cm panoven

Tips

  • Knead until dough passes windowpane test (you can stretch dough thinly)
  • Allow buns to cool a bit.
  • Enjoy while buns are still warm!