Homemade Easter Treats: Make these choc-chip Hot Cross buns
Wednesday, 5 April 2023
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Make these tasty Choc-Chip Hot Cross Buns
- 7g sachet (2 tsp) dry yeast
- 1½ cups milk, warmed
- ¼ cup caster sugar
- 4 cups plain flour
- ½ cup cocoa powder
- 60g butter, chilled, chopped
- 1 egg, lightly beaten
- ½ cup dark or milk choc chips (we used Nestle Bakers’ Choice Milk Choc Bits)
- 1 tsp gelatine
- 1 tbsp boiling water
- Butter, to serve
Flour paste (for the cross):
- ¼ cup plain flour
- 2 tsp caster sugar
Grease a 6cm-deep, 23cm (base) square cake pan.
Place yeast, milk and 1 tablespoon sugar in a bowl. Whisk to dissolve yeast. Cover and set aside in a warm place for 10 minutes or until foamy.
Sift flour and cocoa into a bowl. Rub in butter until mixture resembles fine breadcrumbs.
Make a well in centre. Add yeast mixture, egg and remaining sugar. 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.
Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth.
Add choc chips. Knead to combine.
Roll into 16 balls. Place in prepared pan and cover.
Set aside in a warm place for 30 minutes or until slightly risen.
Preheat oven to 200°C / 180°C fan-forced
Meanwhile, to make the paste, combine flour, sugar and 2 ½ tablespoons of cold 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 / 160°C fan forced. Cook for 20 minutes or until golden and cooked through.
Once buns are cooked, place them top side up, on a wire rack.
Sprinkle gelatine over boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved.
Brush tops of buns with gelatine mixture and leave them to cool.
Serve with butter if desired and enjoy!
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Remember, if you love this one as much as we do, don’t forget you can record it, along with all your favourites, in our beautiful new Recipe Planner or Recipe Memory Maker book to make & treasure for years to come.
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