Chocolate Chip 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 is formed.
  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 is formed.
  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 is formed.
  7. 7Add 1/2 cup of chocolate chips and mix until evenly combined. Lightly knead for a couple of minutes, cover, and allow to prove for about an hour or two until doubled in size.
  8. 8Add 1/2 cup of chocolate chips and mix until evenly combined. Lightly knead for a couple of minutes, cover, and allow to prove for about an hour or two until doubled in size.
  9. 9Add 1/2 cup of chocolate chips and mix until evenly combined. Lightly knead for a couple of minutes, cover, and allow to prove for about an hour or two until doubled in size.
  10. 10Once doubled, lightly knead the dough and divide it into six equal portions. Shape each portion into a ball.
  11. 11Once doubled, lightly knead the dough and divide it into six equal portions. Shape each portion into a ball.
  12. 12Once doubled, lightly knead the dough and divide it into six equal portions. Shape each portion into a ball.
  13. 13Place the dough balls onto a lined baking tray, ensuring enough space between each one. Cover with glad wrap and leave aside for about half an hour until doubled in size.
  14. 14Place the dough balls onto a lined baking tray, ensuring enough space between each one. Cover with glad wrap and leave aside for about half an hour until doubled in size.
  15. 15Place the dough balls onto a lined baking tray, ensuring enough space between each one. Cover with glad wrap and leave aside for about half an hour until doubled in size.
  16. 16Make the chocolate paste for the crosses by mixing 1 tablespoon of sugar, 1 tablespoon of cocoa powder, and enough water to create a thick paste.
  17. 17Make the chocolate paste for the crosses by mixing 1 tablespoon of sugar, 1 tablespoon of cocoa powder, and enough water to create a thick paste.
  18. 18Make the chocolate paste for the crosses by mixing 1 tablespoon of sugar, 1 tablespoon of cocoa powder, and enough water to create a thick paste.
  19. 19Transfer the paste to a seal lock bag or piping bag, cut a corner, and pipe crosses onto each dough ball.
  20. 20Transfer the paste to a seal lock bag or piping bag, cut a corner, and pipe crosses onto each dough ball.
  21. 21Transfer the paste to a seal lock bag or piping bag, cut a corner, and pipe crosses onto each dough ball.
  22. 22Bake in a preheated oven at 200 degrees Celsius for about 30 minutes.
  23. 23Bake in a preheated oven at 200 degrees Celsius for about 30 minutes.
  24. 24Bake in a preheated oven at 200 degrees Celsius for about 30 minutes.
  25. 25Make the sugar glaze by mixing 1 tablespoon of sugar and 1 tablespoon of water until the sugar is dissolved.
  26. 26Make the sugar glaze by mixing 1 tablespoon of sugar and 1 tablespoon of water until the sugar is dissolved.
  27. 27Make the sugar glaze by mixing 1 tablespoon of sugar and 1 tablespoon of water until the sugar is dissolved.
  28. 28Once baked, brush the hot cross buns with the sugar glaze and let them cool on a cooling rack.
  29. 29Once baked, brush the hot cross buns with the sugar glaze and let them cool on a cooling rack.
  30. 30Once baked, brush the hot cross buns with the sugar glaze and let them 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 jugtablespoonsteaspoonwhiskbaking trayglad wrapseal lock bagpiping bagpastry brushcooling rack