Chocolate chip hot cross buns
- Barney Desmazery
Save recipe
Makes 8
Easy
Prep: 40 mins
Cook: 20 mins
plus proving
A star rating of 4.8 out of 5.17 ratingsRate
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Kids can help make these alternative spiced Easter buns - the recipe helps with kneading, shaping, piping and division skills
Freezable (baked and unglazed)
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Ingredients
Nutrition
Units:
MetricUS
-
400g strong white bread flour
plus extra for dusting
-
7g sachet fast-action dried yeast
-
50g golden caster sugar
plus 1 tsp
-
1 tsp mixed spice
-
1 tsp ground cinnamon
-
250ml warm milk
-
1 medium egg
beaten
-
50g butter
melted, plus extra for greasing
-
100g chocolate chip
(milk or dark, whichever you prefer), or currants or raisins
-
50g plain flour
For the glaze (optional)
- 2 tbsp apricot jam
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Nutrition: per bun
- kcal328
- fat8g
- saturates4g
- carbs52g
- sugars11g
- fibre3g
- protein10g
- salt0.7g
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Method
-
step 1
KIDS the writing in bold is for you ADULTS the rest is for you. Mix the bun ingredients. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. Make a well in the centre and pour in the milk, egg and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add warm water, or extra flour if it’s wet.
-
step 2
Now stretch the dough – this is called kneading. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. This will be a bit too much work for children, so get them to start the kneading, then when they get tired, take over.
-
step 3
Leave the dough to rise until doubled in size because of the yeast. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.
-
step 4
Add the chocolate chips and do some division. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. Divide it into 8 even portions – halve the dough, then halve each portion twice more, and explain the maths.
-
step 5
Roll the dough into buns. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.
-
step 6
Make the crosses on the buns and bake them. Heat oven to 200C/180C fan/gas 6. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. Spoon into a piping bag and pipe white lines on the buns to make crosses. Bake for 20 mins until they are light brown.
-
step 7
Brush them with jam if you want them to be nice and shiny. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don’t glaze them as the jam will burn.
Recipe from Good Food magazine, April 2014
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A star rating of 4.8 out of 5.17 ratings
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