Chocolate Hot Cross Buns

30m
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. 2Add 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.
  3. 3Add 1/2 cup of chocolate chips and mix until evenly combined. Lightly knead for a couple of minutes.
  4. 4Cover the dough and let it prove for about an hour or two until doubled in size.
  5. 5Lightly knead the doubled dough and divide it into six equal portions. Shape the portions into buns.
  6. 6Place 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.
  7. 7Make 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.
  8. 8Transfer the paste to a seal lock bag or piping bag. Once the buns have doubled, pipe crosses onto each bun.
  9. 9Bake in a preheated oven at 200 degrees Celsius for about 30 minutes.
  10. 10Make the sugar glaze by mixing 1 tablespoon of sugar and 1 tablespoon of water until the sugar is dissolved.
  11. 11Once 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
  • 2 tablespoons sugar
  • 1 heaped teaspoon instant dried yeast
  • 2 cups plain flour
  • 2 tablespoons cocoa powder
  • 1 tablespoon oil
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup chocolate chips
  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon water

Equipment

large bowlmeasuring jugtablespoonteaspoonwhiskbaking trayGlad wrapseal lock bagpiping bagpastry brushcooling rack

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