Chocolate Chunk Hot Cross Buns

Chocolate Chunk Hot Cross Buns
Chocolate Chunk Hot Cross Buns- soft, light, very flavorful and chocolaty, some of the chocolate chunks get melted while baking which makes them totally irresistible.

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/chocolate-chunk-hot-cross-buns

Ingredients

Makes 12 buns

3 cups (375g) bread flour
½ tsp (2g) salt
1 tsp (3g) ground cinnamon
½ tsp (2g) ground nutmeg
¼ tsp (1g) ground ginger
½ cup (100g) sugar
15g fresh yeast (1 tsp active dry yeast)
3 tbsp (40g) butter, melted
½ cup (120ml) lukewarm milk
1 tsp (5g) vanilla
1/4 cup (60ml) water
1 egg
½ cup (70g) raisins
7 oz (200g) semisweet chocolate, cut into chunks

For the crosses
5 tbsp (40g) flour
3-4 tbsp (45-60 ml) water

For the glaze
2 tbsp apricot jam

1. In a large bowl whisk together flour with sugar, salt, cinnamon, nutmeg and ginger.

2.In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/4 cup milk and then add to the

flour mixture. Add the butter, egg, vanilla, rest of milk and water and start kneading until soft and smooth and slightly

pulls away from the sides of the bowl. Transfer to an oiled bowl.

3. Cover with plastic wrap. Let it rest for about 1-1.5 hours at room temperature (warm space) until doubled in size.

4. Incorporate raisins and chocolate into the dough, cover and let it rise again for 30 minutes.

5. On a lightly floured surface turn the dough out and divide into 12 pieces. Roll each piece into balls.

6. Place the dough balls into a parchment paper lined baking sheet and cover with an oiled plastic wrap. Let them rest again

for 30-45 minutes.

7. Preheat oven to 400F (200C).

8. In a bowl combine flour with water to form a thick paste. Transfer into a piping bag fitted with a 3 mm small tip.

9. Pipe crosses onto buns.

10. Bake for 15 minutes until golden brown.

11. Brush the buns with warm apricot jam right after you take them out of the oven.

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