Caster Sugar
The fine crystal of Chelsea...
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Bread
Easter Chocolate Hot Cross Buns
2 hours
30 mins
Moderate
16
Mix the tradition of hot cross buns with the indulgence of chocolate for an Easter treat everyone will love.
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- Ingredients
- Method
Ingredients
- 1 ½ cups Meadow Fresh Milk, warmed
- 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
- ½ cup Chelsea Caster Sugar, divided
- 4 cups Edmonds Standard Grade Flour
- ½ cup cocoa powder
- 60g butter, chilled, chopped
- 1 egg, lightly beaten
- ⅔ cup dark or milk chocolate bits
- butter, to serve
CROSSES
- ¼ cup Edmonds Standard Grade Flour
- 2 teaspoons Chelsea Caster Sugar
- 3 Tbsp water
GLAZE
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp water
Chelsea Products in Recipe
Reviews
5
What did you think of this recipe?
Simon
These were easy to make and came out really well. My tip with the butter is to chill it in the freezer after weighing and then grate it into the flour mixture before rubbing in. If you don't have gelatine handy (I didn't) you could use a thin icing sugar-based glaze or just leave them unglazed. Enjoy!
5
So goood!!
I loved this recipe the bun tasted so good. Would definitely not have again it's so bad
1
Elizabeth
Can this be made in a bread maker?
5
Bum
It's a beauty
5
Karen
These are so good! The dough was a bit more than what fit in my square tin so I did 9 in the square tin and 7 more in a round cake tin to make 16 good sized buns in total. Taste just like the bakery ones fresh out of the oven! Will wait and see how they are the next day!
5
Method
In a medium bowl, whisk together Meadow Fresh Milk, Edmonds Instant Dry Yeast and 1 tablespoon Chelsea Caster Sugar. Cover and set aside.
Sift Edmonds Standard Grade Flour and cocoa into another larger bowl. Rub in Tararua Butter until mixture resembles fine breadcrumbs. Make a well in centre. Add yeast mixture, egg and remaining Chelsea Caster Sugar (7 tablespoons). Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.
Meanwhile, grease a 6cm-deep, 23cm (base) square cake pan and line with baking paper, allowing an overhang to help pull the hot cross buns out after baking.
Punch down dough. Turn out onto a floured surface. Knead for 5 minutes or until smooth. Add chocolate bits. Knead to combine. Divide into 16 equal pieces (tip: use a kitchen scale to help with this) and roll into balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen. Preheat oven to 200°C bake/180°C fan bake.
While buns are rising, make paste for the crosses. Combine Edmonds Standard Grade Flour, Chelsea Caster Sugar and water in a bowl. Spoon into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce heat to 180°C bake/160°C fan bake. Bake for a further 15-20 minutes, or until golden and cooked through.
Make the glaze by combining Chelsea Caster Sugar and water in a small saucepan or microwave-safe dish and heat until sugar has dissolved.
Remove cooked buns from cake pan and place on a wire cooling rack. Brush tops with glaze. Cool. Serve with Tararua Butter.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
5
What did you think of this recipe?
Simon
These were easy to make and came out really well. My tip with the butter is to chill it in the freezer after weighing and then grate it into the flour mixture before rubbing in. If you don't have gelatine handy (I didn't) you could use a thin icing sugar-based glaze or just leave them unglazed. Enjoy!
5
So goood!!
I loved this recipe the bun tasted so good. Would definitely not have again it's so bad
1
Elizabeth
Can this be made in a bread maker?
5
Bum
It's a beauty
5
Karen
These are so good! The dough was a bit more than what fit in my square tin so I did 9 in the square tin and 7 more in a round cake tin to make 16 good sized buns in total. Taste just like the bakery ones fresh out of the oven! Will wait and see how they are the next day!
5
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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- 125g butter, softened
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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