Chocolate Hot Cross Bun Recipe | Easter Recipe
How to make chocolate hot cross buns for Easter. This chocolate hot cross buns recipe is the perfect Easter recipe to make this year.
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Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CHOCOLATE HOT CROSS BUN RECIPE
Ingredients
¼ Cup | 50g Butter
1 Egg
1 Cup | 250ml Milk
¼ Cup | 60g Sugar
2 tsp Active Dried Yeast or 1 tsp Instant Yeast
3¼ Cup | 400g Bread Flour
½ Cup | 60g Cocoa Powder
½ tsp Salt
125g Chocolate Chips
2 Tbsp Flour
1 Tbsp Cocoa Powder
2 Tbsp Water
¼ Cup | 50g Sugar
¼ Cup | 60ml Water
Instructions
Melt the butter in a saucepan or in the microwave.
Mix the milk, egg, half of the sugar, melted butter and yeast together and set aside for 10-15 minutes until bubbly and frothy.
Add the flour, cocoa powder, remaining sugar and salt to the bowl with the yeast mixture and mix with a wooden spoon until combined.
Turn out the dough on a floured surface and knead for 10-15 minutes until elastic and smooth.
Place the dough back into the mixing bowl and cover with a damp tea towel. Leave to rise in a warm place for 1-2 hours or until doubled in size.
Punch back the dough and turn out on a floured surface, press into a disc and top with the chocolate
Knead for a minute until the chocolate is evenly distributed.
Divide the dough up into 10 pieces and roll each into a smooth ball, place on a lined baking sheet leaving a 1 inch space in between.
Cover with a damp tea towel and leave to rise for an hour or until doubled in size.
Mix together the flour, cocoa powder and water to form a thick paste, transfer into a piping bag.
Pipe crosses over the hot cross buns and place into a 180C|350F oven for 20 minutes.
Mix the sugar and water together and boil until the sugar has dissolved, brush the syrup over the buns when they have just come out of the oven.
Serve fresh or toasted with butter.
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