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Easter Chocolate Hot Cross Buns

Name: Easter Chocolate Hot Cross Buns
Prep time: 2 h
Cook time: 30 min
Yield: 16
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

4.2

Preparation

2 hours

Bake

30 mins

Difficulty

Moderate

Servings

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

Caster Sugar

The fine crystal of Chelsea...

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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.