Choc Chip Hot Cross Buns bursting with dark and milk chocolate… what’s Easter without chocolate hot cross buns??!!
If there is ever a possibility of eating chocolate for breakfast then I am totally there! And choc chip hot cross buns are the PERFECT excuse to whip out the sweet stuff at breaky time!
A little while ago I posted my favourite traditional hot cross bun recipe – if you missed it, you can find it here. Anyway, this recipe is virtually exactly the same, however you just need to swap the mixed fruit for chocolate chips! Mmmm hot cross buns with warm gooey chocolate… sounds like heaven to me.
I used dark and milk chocolate chips in my buns, but, I think a mixture of white and dark chocolate would be delish too. I was also thinking that it would be pretty yummy to cut dates up super small and use them with caramel chocolate chips to make a kind of sticky date, caramelly batch of buns! And of course one of my all-time favourite combinations – white chocolate and cranberries would be amazing. Oooh the possibilities! But for now, double chocolate chip hot cross buns will do me just fine!
Choc Chip Hot Cross Buns
- 1 1/2 cups warm milk 375ml
- 2 tsp dried yeast 7g/1 sachet
- 1/4 cup caster sugar 55g
- 60 g butter melted
- 1 egg lightly whisked
- 4 1/2 cups plain flour 675g
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 80 g dark chocolate chips
- 80 g white chocolate chips
- 1/3 cup cold water 80ml
- 1/2 cup apricot jam 170g
- Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine.
- Combine 4 cups (600g) of flour, salt, cinnamon, nutmeg and remaining sugar in a bowl. Add the chocolate chips and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
- Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Press a few extra chocolate chips into the top of each bun.
- Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
- Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
- Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.