Chocolate hot cross buns recipe
- 600g plain flour
- 2 tsp dry yeast
- 60g brown sugar
- 2 tsp cinnamon
- 1 tsp mixed spice
- 1/4 cup cocoa
- 2 tsp salt
- 2 eggs
- 250ml milk, lukewarm
- 2 tbsp orange marmalade, chopped
- 40g unsalted butter, softened
- ½ cup currants
- ½ cup small chocolate chips or chopped chocolate buttons
- 1 tbsp mixed peel, optional
- Plain flour
- ½ cup caster sugar
- ½ cup water
Mix together the flour, yeast, sugar, cinnamon, mixed spice, cocoa and salt.
In a separate bowl, add milk, eggs and marmalade.
Slowly add the dry mixture to the wet or, if using a stand mixer with a dough-hook, wet mixture to the dry.
When mixed through, knead in the softened butter, then the choc-chips and currants/mixed peel. Knead for 5 more minutes.
Spray a large bowl with canola oil, put dough in, and cover with cling film. Allow to prove until it doubles in size (mine took about 1 hour).
Re-knead for 3 minutes and then divide into 15 rolls, place them on a greased baking tray about 2cm apart, re-cover with cling wrap and leave to prove a second time until they double in size.
Preheat oven to 190°C.
Put the crosses on the buns by mixing some flour and water in a zip lock bag until it makes a runny-ish paste. Cut the corner off the zip lock bag and pipe on the crosses.
Bake in oven for 10-15 minutes until they start to brown on top.
Whilst hot, make the glaze by boiling the ingredients together until the sugar has dissolved. Brush on with a pastry brush.
- This recipe is for those of you who love chocolate hot cross buns but refuse to pay $1 or more each for them. Ludicrous. In my humble opinion, these taste better and you can make them whenever you want!
- The glaze makes these Chocolate hot cross buns look gorgeous, and leaves a sticky gloriously yummy crust on top.
- Last year when I made the traditional hot cross buns, I made a few batches and put them in the freezer for Easter Sunday morning.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.