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Chocolate hot cross buns

A selection of triple-chocolate hot cross buns

Chocolate hot cross buns

Name: Chocolate hot cross buns
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 9
Ingredients: 3 large eggs; 100ml milk warmed; 400g strong white bread flour plus extra for dusting; 50g cocoa powder; 50g white chocolate chunks; 50g milk chocolate chunks; 7g sachet fast-action dried yeast; 50g golden caster sugar; 100g unsalted butter cut into cubes and softened; 40g plain flour; 1 tbsp caster sugar; 2 tbsp apricot jam

Liberty Mendez

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Serves 9

More effort

Prep: 40 mins

Cook: 20 mins

plus overnight chilling and 2 hrs proving

A star rating of 3.6 out of 5.3 ratingsRate

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Bake a batch of these triple chocolate hot cross buns for a decadent Easter treat. They are made with a chocolate-enriched dough, and studded with milk and white choc chunks.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 large eggs
100ml milk

warmed
400g strong white bread flour

plus extra for dusting
50g cocoa powder
50g white chocolate chunks
50g milk chocolate chunks
7g sachet fast-action dried yeast
50g golden caster sugar
100g unsalted butter

cut into cubes and softened

For the topping

40g plain flour
1 tbsp caster sugar
2 tbsp apricot jam

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Nutrition: Per serving

kcal425
fat17g
saturates10g
carbs54g
sugars17g
fibre3g
protein12g
salt0.1g

Method

step 1

Prepare the dough the day before baking. Whisk the eggs and milk together in a jug. Put the flour, cocoa powder, white and milk chocolate chunks, yeast, sugar and a pinch of salt in the bowl of a stand mixer fitted with a dough hook.
step 2

With the motor running on a medium speed, slowly pour the wet ingredients into the dry and mix until everything is incorporated and comes together into a soft dough, about 2-3 mins. Gradually add the butter, and slowly increase the speed, kneading for 8-10 mins until the dough comes away from the side of the bowl and clings to the hook. Scrape the dough off the hook (it will be very sticky at this point), cover and chill overnight.
step 3

Tip the dough onto a lightly floured work surface. Divide into nine equal pieces, about 100g each. Knead each piece slightly and pull the dough in on itself to create a ball. Arrange the dough balls on a baking tray lined with baking parchment, leaving some room between each. Cover and leave to prove in a warm place for 2 hrs, or until almost doubled in size.
step 4

Heat the oven to 200C/180C fan/gas 6. For the topping, combine the flour, sugar and 3 tbsp water, adding the water 1 tbsp at a time until you have a thick paste. Spoon into a piping bag fitted with a small nozzle and pipe crosses onto the buns. Bake for 20 mins until risen. Meanwhile, heat the apricot jam in a small pan over a low heat to loosen, then brush over the warm buns. Leave to cool before serving.

Recipe from Good Food magazine, March 2021

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A star rating of 3.6 out of 5.3 ratings

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