Chocolate Hot Cross Buns - The Scran Line

Serve up this classic easter spiced bun with an extra dose of chocolate! My Chocolate Hot Cross Buns are a pure treat and have a surprise chocolate centre. Serve them warm out of the oven or slice them in half and lather them with generous amount of butter, they’re the perfect excuse to eat chocolate. Because that’s what we’re lacking this time of year right? Tis the season for chocolate!

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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️

Chocolate Hot Cross Buns
375ml - 1 1/2 cups milk, warm
50g unsalted butter, melted
1 egg
9g – 1 tbsp instant dry yeast
105g – 1/2 cup caster sugar
600g - 4 cups all-purpose flour
1 tsp all spice
2 tsp cinnamon powder
1/2 tsp salt
25g - 1/4 cup cocoa powder
300g - 1 1/2 cups chocolate chips

Flour Paste
4 tbsp flour
3 tbsp water

Glaze
1/2 cup Apricot jam or orange marmalade, warm

Instructions:
Chocolate Hot Cross Buns
Add the butter and milk into a microwave safe bowl or jug and microwave until the butter has melted or it becomes warm. Add the egg and whisk until well combined.

Add the yeast, sugar, flour, cocoa powder, all spice, cinnamon and salt into a large mixing bowl or the bowl of a stand mixer fitted with a dough hook and mix until well combined. Add the wet ingredients to the dry ingredients and mix on speed 2 for 5 minutes if using a stand mixer. If you’re kneading by hand, dust your workbench with some extra dough and kneed for 5 minutes until smooth. Place the dough back into a lightly oiled dough and cover. Allow to rise in a warm spot for 1 hour.

Once rise, uncover the bowl and punch the dough down to deflate it. Transfer to your workbench and stretch out slightly. Add the chocolate chips on top and knead into the dough until they’re all evenly distributed. Split the dough into 8 pieces. I found the best way to get evenly sized buns is to weight all the dough first, then divide that number by 8. To form into little balls, gather each piece into a ball by pinching it together, than roll to form a dough by cupping the palm of your hand against your workbench.

Place the dough balls smooth side up on a lightly oiled baking tray. Spray the top with oil spray and allow to rise for another 30 minutes.

Preheat your oven to 180°C/350°F.

Flour Paste
Add the flour and enough water (roughly) 5 tbsp) to form a paste. Transfer to a piping bag and snip the end off. Pipe crosses onto the buns.

Bake for 20 minutes or until the crosses look a little golden.

Glaze
While the buns are baking, warm up your jam or marmalade in the microwave and once the buns have baked, brush with glaze. Serve warm with some salted butter.

Serving suggestion: These hot cross buns are delicious when sliced in half, toasted and served with butter and pinch of salt or Nutella!

Notes

Storage
Hot Cross Buns can be stored in an airtight container for up to three days and reheated in the oven on the same temperature for 7-8 minutes. They’re also really delicious when they’re toasted!

⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:32 - LISTEN TO MY PODCAST!
00:55 - WET INGREDIENTS
01:21 - DRY INGREDIENTS
01:54 - KNEAD THE DOUGH
02:30 - FORMING THE BUNS
03:14 - LETTING THEM RISE
03:32 - FLOUR PASTE
03:57 - BAKING AND FINISHING TOUCHES!
04:23 - TASTE TEST!

#thescranline #easterbaking #hotcrossbuns

Видео Chocolate Hot Cross Buns - The Scran Line канала The Scran Line