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Chocolate Chip Hot Cross Buns

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I’m not going to lie, I am a snob when it comes to hot cross buns, I do not like them to have fruit in them, especially orange! I like them to be filled with chocolate chips, but I don’t want the bun chocolate too, I like the traditional flavour of the bun…told ya, fussy snob!

And with the COVID-19 lock downs in place, I have been shopping solely in Red Cliffs, supporting our local stores but also keeping my trips away from home short & sweet. But unfortunately I haven’t been able to get my fix of chocolate hot cross buns & I’m not keen on driving into Mildura to get chocolate chip hot cross buns. 

At first my thinking was, who cares if I don’t have hot cross buns for Easter… well me, I’m not in competition prep now, so I would really like to indulge like everyone else on my favourite Easter treats (Easter is my favourite holiday, totally trumps Christmas!). So here it is, a recipe that hopefully you have flour already in your pantry for!

Chocolate Chip Hot Cross Buns

INGREDIENTS

BUNS

  • 250g plain flour
  • 1/2Tbsp instant yeast
  • 1/4cup caster sugar
  • 1/2tsp salt
  • 1tsp cinnamon, ground
  • 1/2tsp all spice
  • 1/8tsp nutmeg
  • 1/2cup warm mil (45celcius)
  • 30g butter, melted
  • 1 egg white*
  • 1/4cup water
  • 1/2cup chocolate chips

CROSSES

  • 2Tbsp plain flour
  • 1tsp caster sugar
  • 1 1/4Tbsp water

GLAZE

  • 1/2tsp gelatin powder
  • 1/2Tbsp boiling water

METHOD

Sift flour into a medium-large bow. Add the yeast, sugar, salt & spices, mix to combine.

Make a well in the centre & pour in the  milks & butter, start to stir with a wooden spoon, as they start to combine add egg. Keep stirring till combined and dough begins to come together. (if dough is to dry add in a tbsp of water at a time till it comes together.)

Transfer your dough to a lightly floured surface & knead your dough for 5-10mins until it becomes smooth & stings back when poked.

Transfer dough back into a bowl, cover with either glad wrap or a damp tea towel. Leave I a warm place (26celcius**) till it doubles in size, about 1hr. 

Line & spray a slice tray to fit your 6 buns into, you can use a cookie sheet it will just allow them to spread instead of going up.

Take dough out onto a floured surface and knead down. Now tip your chocolate, or you can still use fruit, and knead them into the dough. I used 1/4cup of milk chocolate & a 1/4 cup of dark chocolate.

Divide & roll into 6 balls, place in the prepared pan, leaving space between to allow them to rise and expand while cooking. 

Cover your buns again and rest for another 30mins to rise again before cooking.

Now is the time to preheat your oven to 200 Celsius (fan forced).

Mix the flour, sugar & water together, add your water tsp at a time (you may need extra) till you get a paste you can pipe. Add the paste into a zip lock bag, cut the corner out of the bag (not to much like 2-3mm hole), pipe crossed onto buns.

Once oven is to temperature place buns in centre of oven and cook for 10mins. Reduce the heat to 160 Celsius (fan forced) and cook for another 20mins.

Once buns are done, pull them out and lace on a cooling rack. 

Now you ned to make your glaze to put on while the buns are still hot. Put boiling water in a mug, sprinkle gelatine over top of water, mix well. Using a pastry brush, brush your buns with the glaze.

Let cool & toast for later, or eat them while they are fresh!

R.x

macros

41C, 5F, 6P

*if your doubling the batch you can use 1 whole egg or 2x egg whites.

**you can save a dough that hasn’t had enough heat at the start, it will just be a bit heavier baked product.

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