Got a sweet tooth? Try this twist on a traditional hot cross bun, swapping currants for dark chocolate chips...
PREP TIME: 30 minutes, plus 2 hours proving
COOKING TIME: 13-15 minutes
MAKES: 16-17
Recipe and image courtesy of Marriage’s
These indulgent double chocolate hot cross buns are the ultimate Easter treat
Try this twist on a traditional hot cross bun, swapping currants for dark chocolate chips
Published: March 29, 2024 at 7:15 am
Ingredients
- 465g Marriage’s Finest strong white bread flour
- 37g Dark cocoa powder
- 70g Caster sugar
- 1.5 tsp Salt
- 70g Unsalted butter diced
- 1.5 tbsp Ground mixed spice
- 1 tsp Ground cinnamon
- 1 tsp Ground nutmeg
- 37g Fresh yeast (or 2½ sachets easy-blend dried yeast)
- 1/2 pint Lukewarm water
- 1 Large egg
- 210g Dark chocolate chips
- For the cross and glaze
- 100g Marriage’s Finest strong white bread flour
- 100ml Cold water
- 1/2 tsp Salt
- 40ml Vegetable oil
- 50g Apricot jam
- 30ml Hot water
Method
Step 1
Put the flour, cocoa powder, sugar, salt, butter, mixed spice, nutmeg, cinnamon and the yeast into a large bowl and mix. Make a well in the centre then pour in the tepid water and the egg. Mix well and form into a dough.
Step 2
Turn the dough out onto a lightly floured work surface and knead thoroughly for 10 minutes until silky smooth (or use a food processor). Add the chocolate chips, distributing them evenly and knead. Return the dough to the bowl and cover with a damp tea towel. Leave in a warm place for 45 minutes to rise.
Step 3
Punch down the risen dough and turn out onto a lightly floured work surface. Divide into 16 or 17 equal pieces (about 70g each), and shape into balls. Set well apart on a baking tray lined with greaseproof baking paper, then slip the tray into a large plastic bag and leave to rise until doubled in size (60-90 minutes).
Step 4
Preheat the oven to 210°C/190°C fan/gas mark 6.
For the cross, combine all the ingredients to make a smooth thick paste. Spoon into a piping bag (or a small sandwich bag and snip off the tip). Pipe a cross onto each bun. Bake for 13-15 minutes.
Step 5
Meanwhile, make the glaze by heating the jam and water until dissolved. Boil for one minute then brush over the buns as soon as they are out of the oven. Transfer to a wire rack and leave to cool.