Chocolate Hot Cross Buns

Recipes

30 May

In a saucepan, gently heat the milk till it is just warm. If it is too hot it will effect the yeast and the overall

bun. Once the milk is warm add the sugar and yeast and give it a quick stir. Let this sit for 15 minutes to

activate the yeast. The mixture should end up foamy. If it doesn’t your yeast might have expired/not be

fresh or your milk was too hot/too cold.

2. While you wait for the yeast to activate, add the flour, cinnamon, mixed spice and the sugar to a bowl

and combine thoroughly. When the yeast has activated, add it to the flour mixture along with the butter and mix it together as

best as you can.

3. Once you have a shaggy dough, pour it out onto a lightly floured surface and begin kneading for 5

minutes. This should result in a smooth, elastic dough. Place the dough in an oil greased bowl and cover

it with either a damp tea towel or cling wrap and place it in a warm spot for 1-2 hours or until doubled in

size. I like to put mine in the hot water cylinder cupboard, behind a curtain that has the sun on or in a

heated room.

4. Once your dough has risen, flatten it out on the bench and place the chocolate chunks, orange rind &

salt on top, knead these into the dough. Once distributed evenly divide the dough into 8 even balls, you

can weigh them out for even sizing. Using your hands, shape each dough ball into a tight bun shape.

5. Place them into a grease/lined baking tray with a small amount of room between each ball to allow

room to rise. Cover and let these sit for 1 more final rise of an hour.

6. Preheat the oven to 170 degrees and begin making the cross mixture. To make the cross mixture just

combine the water and flour into a thick but pipeable mixture. Place it into a piping back or snap lock

bag with a small cut in the corner. Pipe the mixture over the buns making a cross. Place the buns in the

oven for 20-25 minutes.

7. When the buns have cooked, use a pastry brush & lightly cover the buns with your glaze.

Let’s talk: IRON