Chocolate Chip Hot Cross Buns (Print Version)
# Ingredients:
→ Main Ingredients
01 -
280 ml full-fat milk
02 -
40 g unsalted butter
03 -
1 large egg
04 -
500 g strong white bread flour
05 -
70 g caster sugar
06 -
7 g fast-action dried yeast
07 -
2 teaspoon ground mixed spice
08 -
1 teaspoon ground cinnamon
09 -
½ teaspoon salt
10 -
150 g chocolate chips
→ For the Flour Paste
11 -
75 g plain flour
12 -
1 tablespoon sugar
13 -
3-4 tablespoon water
→ For Glazing
14 -
2-3 tablespoons apricot jam
15 -
2 tablespoons water
# Instructions:
01 -
Place milk and butter into a small saucepan over low heat. Allow butter to melt completely, then remove from heat and set aside to cool until lukewarm. Whisk in the egg into the milk and butter mixture.
02 -
Place the bread flour, yeast, spices, salt and sugar in a bowl of a freestanding mixer with the dough hook attachment and mix briefly to combine.
03 -
Pour the wet ingredients over the dry ingredients and mix on low speed to bring the dough together. Increase to medium speed and continue mixing until you have a smooth and elastic dough that no longer sticks to the sides of the bowl.
04 -
Transfer the dough onto a floured surface and knead in the chocolate chips until evenly distributed throughout the dough.
05 -
Shape the dough into a large ball and transfer to a large bowl. Cover with cling film or a clean tea towel, and set aside in a warm place until it has doubled in size, approximately 1-2 hours.
06 -
Once the dough has doubled in size, gently knock the air out, then transfer onto a lightly floured surface. Divide into 12 equal pieces (using kitchen scales for accuracy), and shape each piece into a tight ball. Place each ball onto a baking tray, spacing them about 1cm apart.
07 -
Cover the shaped buns with cling film or a clean tea towel and allow to prove for 20-30 minutes.
08 -
Meanwhile, prepare the flour paste for the cross pattern. Mix the flour and sugar together, then gradually add water, one tablespoon at a time, to create a thick but slightly runny paste. Transfer the mixture into a piping bag or use a plastic zip-lock bag with a small corner snipped off.
09 -
Preheat the oven to 170°C (fan). Once buns have risen, pipe the cross pattern on top of them. Transfer to the oven and bake for 15 minutes or until golden brown.
10 -
A few minutes before the buns are ready, heat the apricot jam with water in a small saucepan until warm and slightly thinned.
11 -
Remove the buns from the oven and immediately brush with the warm apricot glaze. Serve warm or at room temperature.
# Notes:
01 -
These hot cross buns can be stored in an airtight container for up to 3 days.
02 -
For best results, warm slightly before serving if not eating fresh from the oven.
03 -
The dough can be prepared the night before and left to prove slowly in the refrigerator.