Chocolate Hot Cross Buns

30 mins
Serves 6
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Directions

  1. 1In a large bowl, add 200 ml of warm water, 2 tablespoons of sugar, and 1 heaped teaspoon of instant dried yeast. Give it a light mix and set it aside to bloom.
  2. 2In a large bowl, add 200 ml of warm water, 2 tablespoons of sugar, and 1 heaped teaspoon of instant dried yeast. Give it a light mix and set it aside to bloom.
  3. 3In a large bowl, add 200 ml of warm water, 2 tablespoons of sugar, and 1 heaped teaspoon of instant dried yeast. Give it a light mix and set it aside to bloom.
  4. 4Add 2 cups of plain flour, 2 tablespoons of cocoa powder, 1 tablespoon of oil, 1 teaspoon of allspice, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix until a shaggy dough forms.
  5. 5Add 2 cups of plain flour, 2 tablespoons of cocoa powder, 1 tablespoon of oil, 1 teaspoon of allspice, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix until a shaggy dough forms.
  6. 6Add 2 cups of plain flour, 2 tablespoons of cocoa powder, 1 tablespoon of oil, 1 teaspoon of allspice, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix until a shaggy dough forms.
  7. 7Add 1/2 cup of chocolate chips and mix until evenly combined. Lightly knead for a couple of minutes.
  8. 8Add 1/2 cup of chocolate chips and mix until evenly combined. Lightly knead for a couple of minutes.
  9. 9Add 1/2 cup of chocolate chips and mix until evenly combined. Lightly knead for a couple of minutes.
  10. 10Cover the dough and let it prove for about an hour or two until doubled in size.
  11. 11Cover the dough and let it prove for about an hour or two until doubled in size.
  12. 12Cover the dough and let it prove for about an hour or two until doubled in size.
  13. 13Lightly knead the doubled dough and divide it into six equal portions. Shape the portions into buns.
  14. 14Lightly knead the doubled dough and divide it into six equal portions. Shape the portions into buns.
  15. 15Lightly knead the doubled dough and divide it into six equal portions. Shape the portions into buns.
  16. 16Place the shaped buns onto a lined baking tray, ensuring enough space between each. Cover with Glad wrap and leave to the side for about half an hour until doubled in size.
  17. 17Place the shaped buns onto a lined baking tray, ensuring enough space between each. Cover with Glad wrap and leave to the side for about half an hour until doubled in size.
  18. 18Place the shaped buns onto a lined baking tray, ensuring enough space between each. Cover with Glad wrap and leave to the side for about half an hour until doubled in size.
  19. 19Make the paste for the crosses by mixing 1 tablespoon of sugar, 1 tablespoon of cocoa powder, and a small amount of water until a thick paste forms.
  20. 20Make the paste for the crosses by mixing 1 tablespoon of sugar, 1 tablespoon of cocoa powder, and a small amount of water until a thick paste forms.
  21. 21Make the paste for the crosses by mixing 1 tablespoon of sugar, 1 tablespoon of cocoa powder, and a small amount of water until a thick paste forms.
  22. 22Transfer the paste to a seal lock bag or piping bag. Once the buns have doubled, pipe crosses onto each bun.
  23. 23Transfer the paste to a seal lock bag or piping bag. Once the buns have doubled, pipe crosses onto each bun.
  24. 24Transfer the paste to a seal lock bag or piping bag. Once the buns have doubled, pipe crosses onto each bun.
  25. 25Bake in a preheated oven at 200 degrees Celsius for about 30 minutes.
  26. 26Bake in a preheated oven at 200 degrees Celsius for about 30 minutes.
  27. 27Bake in a preheated oven at 200 degrees Celsius for about 30 minutes.
  28. 28Make the sugar glaze by mixing 1 tablespoon of sugar and 1 tablespoon of water until the sugar is dissolved.
  29. 29Make the sugar glaze by mixing 1 tablespoon of sugar and 1 tablespoon of water until the sugar is dissolved.
  30. 30Make the sugar glaze by mixing 1 tablespoon of sugar and 1 tablespoon of water until the sugar is dissolved.
  31. 31Once the buns are out of the oven, brush them with the sugar glaze and allow to cool on a cooling rack.
  32. 32Once the buns are out of the oven, brush them with the sugar glaze and allow to cool on a cooling rack.
  33. 33Once the buns are out of the oven, brush them with the sugar glaze and allow to cool on a cooling rack.

Ingredients

  • 200 ml warm water
  • 200 ml warm water
  • 200 ml warm water
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 heaped teaspoon instant dried yeast
  • 1 heaped teaspoon instant dried yeast
  • 1 heaped teaspoon instant dried yeast
  • 2 cups plain flour
  • 2 cups plain flour
  • 2 cups plain flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons cocoa powder
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.5 cup chocolate chips
  • 0.5 cup chocolate chips
  • 0.5 cup chocolate chips
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water

Equipment

large bowlmeasuring jugtablespoonteaspoonwhiskbaking trayGlad wrapseal lock bagpiping bagpastry brushcooling rack