Makes: 18 Chocolate Hot Cross Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour and 40 minutes Baking Time: 20 – 25 minutes
Ingredients
| 500 |
g |
Cake flour ( 4 x 250 ml / 4 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 75 |
ml |
Sugar ( 5 tbsp ) |
| 60 |
ml |
Cocoa powder ( 4 tbsp ) |
| 60 |
g |
Margarine ( 4 tbsp ) |
| 20 |
g |
Anchor Instant Yeast ( 2 packets ) |
| 80 |
ml |
Milk ( ⅓ cup ) |
| 2 |
|
Large eggs, beaten |
| 125 |
ml |
Warm water ( ½ cup ) |
| 125 |
g |
Baking chocolate, melted |
| 75 |
g |
Chocolate chips |
|
|
Icing sugar, to dust |
Topping
| 120 |
g |
Cake flour ( 1 x 250 ml / 1 cup ) |
| 3 |
ml |
Salt ( ½ tsp ) |
| 45 |
ml |
Oil ( 3 tbsp ) |
| 125 |
ml |
Water ( ½ cup ) |
Glaze
| 125 |
ml |
Sugar ( ½ cup ) |
| 60 |
ml |
Water ( ¼ cup ) |
Method
- Mix the cake flour, salt, sugar and cocoa together. Rub the margarine into the cake flour with the fingertips.
Add the Anchor Instant Yeast and mix.
- Mix the milk, egg and warm water together and add
to the dry ingredients. Mix together to form a soft
dough.
- Add the melted chocolate and mix until well blended.
- Knead the dough well for 10 minutes until smooth
and elastic.
- Cover with greased plastic and rest for 20 minutes.
- Knock the dough down and work the chocolate chips
into the dough, whilst kneading.
- Divide the dough into 18 equal pieces and roll each
piece into a bun. Place on a greased baking tray.
Cover with greased plastic and rise in a warm place,
about 1 hour.
- Mix the flour, salt, oil and water, for the topping,
together until smooth. Mixture should be fairly thin to
pipe, but thick enough to hold shape.
- Once the buns have risen, pipe a cross over
each bun.
- Bake in a preheated oven at 180 ºC / 350 ºF for
20 – 25 minutes. Remove from oven and allow
to cool for 5 minutes.
- Prepare the glaze by dissolving the sugar in
the water and allow to come to the boil, whilst stirring.
Brush the buns with the glaze, whilst still warm.
- Cool completely on a wire rack. Dust thickly with icing
sugar and serve the same day.
