Homemade Easter Treats: Make these choc-chip Hot Cross buns
Wednesday 5 April 2023
By kikki.K
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Make these tasty Choc-Chip Hot Cross Buns
Ingredients:
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
Method:
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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