Chocolate Hot Cross Buns
My first experience with hot cross buns was a disaster. I ate them cold and dry from a supermarket package and couldn't understand what all the fuss was about. I have now tried numerous delicious versions, and this homemade chocolate one is my absolute favourite. Purists may want to substitute the chocolate for a more traditional filling of sultanas and orange zest. They will be delicious nonetheless. The hardest thing is not eating the whole batch straight from the oven.
Ingredients
For the dough
For the crosses
For the glaze
Instructions
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Warm the milk to 35°C then remove it from the stove and add the yeast and whisk until well combined. Set aside for 5 minutes.
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In a separate bowl combine flour, sugar, the cinnamon powder, and the all spice.
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Add the yeasted milk, the egg, the melted butter, and the two chocolates.
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Knead for around 10 minutes or until smooth and well-combined. I shouldn't be too sticky once done.
Add a bit of flour if still too sticky. -
Cover the bowl with cling film and let the dough rise for about 3 to 4 hours.
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Punch the dough to delfate it. Place the dough on a floured surface. Cut into 14 equal pieces and shape into balls.
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Place the balls on your baking tray then cover it with cling film and let the dough rise for another hour.
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Preheat your oven at 180°C.
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Making the Crosses
Combine the flour and water until a thick yet runny paste forms. Use a piping bag to apply the paste onto the buns in the form of crosses.
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Bake for around 30 minutes or until golden.
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In a pan, mix together the apricot jam and water until it reaches a simmer.
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Employ your hidden painting skills to delicately brush the apricot jam mixture onto your just out-of-the-oven Hot Cross Buns.
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