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Easter Chocolate Hot Cross Buns
Easter Chocolate Hot Cross Buns
Bread

Easter Chocolate Hot Cross Buns

4.2
2 hours
30 mins
Moderate
16

Mix the tradition of hot cross buns with the indulgence of chocolate for an Easter treat everyone will love.

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  • Ingredients
  • Method

Ingredients

  • 1 ½ cups Meadow Fresh Milk, warmed
  • 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
  • ½ cup Chelsea Caster Sugar, divided
  • 4 cups Edmonds Standard Grade Flour
  • ½ cup cocoa powder 
  • 60g butter, chilled, chopped
  • 1 egg, lightly beaten
  • ⅔ cup dark or milk chocolate bits
  • butter, to serve

CROSSES

  • ¼ cup Edmonds Standard Grade Flour
  • 2 teaspoons Chelsea Caster Sugar
  • 3 Tbsp water

GLAZE

  • ¼ cup Chelsea Caster Sugar
  • 2 Tbsp water

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method

In a medium bowl, whisk together Meadow Fresh Milk, Edmonds Instant Dry Yeast and 1 tablespoon Chelsea Caster Sugar. Cover and set aside.
Sift Edmonds Standard Grade Flour and cocoa into another larger bowl. Rub in Tararua Butter until mixture resembles fine breadcrumbs. Make a well in centre. Add yeast mixture, egg and remaining Chelsea Caster Sugar (7 tablespoons). Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.
Meanwhile, grease a 6cm-deep, 23cm (base) square cake pan and line with baking paper, allowing an overhang to help pull the hot cross buns out after baking.
Punch down dough. Turn out onto a floured surface. Knead for 5 minutes or until smooth. Add chocolate bits. Knead to combine. Divide into 16 equal pieces (tip: use a kitchen scale to help with this) and roll into balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen. Preheat oven to 200°C bake/180°C fan bake.
While buns are rising, make paste for the crosses. Combine Edmonds Standard Grade Flour, Chelsea Caster Sugar and water in a bowl. Spoon into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce heat to 180°C bake/160°C fan bake. Bake for a further 15-20 minutes, or until golden and cooked through.
Make the glaze by combining Chelsea Caster Sugar and water in a small saucepan or microwave-safe dish and heat until sugar has dissolved.
Remove cooked buns from cake pan and place on a wire cooling rack. Brush tops with glaze. Cool. Serve with Tararua Butter.
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5

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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