I’m sure you’ve probably all had your fill of chocolate and hot cross buns by now, but these little buns, adapated from here, were just so scrummy that I had to share! They’re not overly sweet, but still beautifully indulgent, with dark chocolate, spices and a hint of orange. Happy Easter!
Chocolate Hot Cross Buns
5 cups (750g) plain flour
3 tbsp (50g) dark cocoa powder
3/4 cup brown sugar
2 tspn (7g) dried yeast
2 tspn cinnamon
1 tspn nutmeg
1/4 tspn cloves
1/4 tspn ground ginger
1 tspn sea salt
zest & juice of an orange
3 eggs, lightly whisked
300ml warm milk
125g butter, melted
3/4 cup good quality dark chocolate chips
plus extra flour, as required
For the crosses:
1/2 cup plain flour
2 tspn caster sugar
1 heaped tbsp dark cocoa powder
For the glaze:
1 tbsp caster sugar
1 tbsp water
Sift together the flour, cocoa, sugar, yeast, salt and spices into a large bowl. Stir through the chocolate chips.
Make a well in the centre and add the eggs, milk, butter, juice and zest.
Using your hand, gradually work the flour into the liquid, mixing together to form a dough, then knead until you have a smooth, springy mixture.
If your orange is a particularly juicy one, you may find your dough is a bit sticky. If so, knead in some of the extra flour.
Once your dough is looking lovely and glossy, pop into into a large, oiled bowl, cover and place in a warm spot to rise (about 1-1 1/2 hours).
Line a tray with baking paper, and preheat the oven to 200°C.
When the dough has doubled in size, tip in out onto the bench, give it another good knead, then portion up into 12 equal balls for large buns, or 16 for smaller ones.
Place them side by side into the tray, cover again and leave to rise for another 20 minutes.
Meanwhile, make up your flour paste for the crosses by mixing the dry ingredients with just enough water to form smooth paste.
Place paste in a piping bag or freezer bag with the corner cut off, and pipe crosses over the buns, running across them in smooth lines.
Bake in the oven for about twenty minutes or until golden.
When the buns are nearly ready, heat the glaze in a small saucepan to melt the sugar. Brush over the hot buns when they come out of the oven.
Allow to stand in the pan for 5 minutes before turning out onto a wire rack to cool.