Chocolate Hot Cross Buns
Directions
- 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.
- 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.
- 3Add 1/2 cup of chocolate chips and mix until evenly combined. Lightly knead for a couple of minutes.
- 4Cover the dough and let it prove for about an hour or two until doubled in size.
- 5Lightly knead the doubled dough and divide it into six equal portions. Shape the portions into buns.
- 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.
- 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.
- 8Transfer the paste to a seal lock bag or piping bag. Once the buns have doubled, pipe crosses onto each bun.
- 9Bake in a preheated oven at 200 degrees Celsius for about 30 minutes.
- 10Make the sugar glaze by mixing 1 tablespoon of sugar and 1 tablespoon of water until the sugar is dissolved.
- 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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