Monday, 2 May 2011

Chocolate-Cinnamon Hot Cross Buns



The best part of Easter, aside from the 4 day long weekend is of course Hot Cross Buns.
And there is nothing better than a smell of chocolaty and cinnamony smell of freshly baked hot cross buns in the morning. I made these buns on the Easter weekend and oh boy they were delicious!

The problem was I love both cinnamon and chocolate. I couldn't decide which one I want to make..then crazy idea came out, why not combine them! If you are like me, then these buns are perfect for you :)

This recipe makes about 16 Hot Cross Buns:

Ingredients:

1sachet (8g) Edmonds instant dry yeast
1/2 cup milk
3/4 cup hot water
1/2 tsp salt
50g butter (melted)
1 egg
1/2 cup brown sugar
1/3 cup cocoa powder
1Tbs Cinnamon
4 cups high grade flour
1/2 cup chocolate chips

Method:
  • Combine the yeast, milk, hot water, one tablespoon of the brown sugar and the salt into a large bowl. Stir until the yeast has dissolved. 
  • Add 2 cups of the measured high grade flour into the yeast mixture. Cover and leave in a warm place for about 30 minutes.
  • In another bowl mix the melted butter and remaining brown sugar, then beat in the egg. 
  • Add the risen yeast mixture and the cocoa powder, cinnamon and remaining flour and mix to make a dough just firm enough to knead, adding a little extra flour if necessary.
  • Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes or until the dough forms a soft ball and springs back when lightly pressed. 
  • Add the chocolate chips and knead for a minute longer. 
  • Divide the dough evenly into four pieces then cut each of these into 4. 
  • Shape each piece into a round ball and arrange the balls in non-stick sprayed 9x13 baking pans, leaving about 1 cm between each bun. 
  • Cover with cling film and leave in a warm place until double in size, about 30-45min.

For the pastry crosses:
1/2 cup flour
1/2 cup cold water

The easiest way to do this is to place flour and cold water in a small Ziploc bag, seal and squish it together to form a sticky paste.  Snip one corner of the bag and pipe out crosses onto the buns. A little trick I learned from Jo Seagar book :)

Bake at 200C for 12-15 minutes or until lightly browned.

Glaze immediately as they come out of the oven with a syrup.
 
For the Glaze:
1/4 cup sugar & 2 tablespoons water, mix well.

Happy Baking!

2 comments:

  1. These look AMAZING!!! I'm a huge fan of choc chip HCBs at Bakers Delight so am so stoked to be able to try and make these at home. Would you know how long these keep soft for? Thanks soooo much for sharing the recipe.

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    1. They taste amazing too! you gotta try them..If you keep them in airtight container they will keep soft for few days but best to be eaten on the same day. Good luck! :)

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