Chocolate Chip Hot Cross Buns
Soft and fluffy homemade Chocolate Chip Hot Cross Buns packed with sweet bursts of chocolate make the perfect Easter breakfast or brunch.
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Servings: 12 buns
Calories: 371kcal
Cost: $10
Equipment
- Thermomix (optional)
- Oven
Ingredients
- 250 g (1 cup) milk full-fat, room temperature
- 1 tbs dried yeast
- 70 g butter softened
- 1 egg room temperature
- 500 g (3 ⅓ cups) plain flour
- 2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 50 g caster sugar
- 265 g (1 ½ cups) chocolate chips
For the piping
- 60 g plain flour
- water
For the syrup
- 2 tbs water
- 2 tbs caster sugar
Instructions
Conventional Method
- Combine the room temperature milk and yeast in a small bowl. Set aside in a warm place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine.
- Combine the plain flour, salt, cinnamon, nutmeg and sugar in a bowl. 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 spot for 30 minutes or until dough has doubled in size.
- Preheat oven to 220 degrees celsius.
- Divide the dough into 12 portions and knead the chocolate chips through with your hands. Roll into balls.
- Grease and line a baking tray (I find it easiest to use 2 x 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
- Leave to prove for a further 20 minutes.
- Meanwhile, mix the flour and enough water to make a smooth thick paste together in a small bowl.
- Place the piping mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off). Pipe crosses onto the buns.
- Place the tray into the oven and bake for 15 minutes or until golden.
- While the buns are still warm, heat the sugar and water in the microwave on medium heat for 1 minute or until the sugar has completely dissolved.
- Brush the syrup over the top of the warm buns.
- Leave to cool slightly before transferring to a wire rack to cool completely.
Thermomix Method
- Place milk and yeast into the Thermomix bowl and heat for 1 minute, Speed 1, 37 degrees.
- Add flour, salt, softened butter, sugar, egg, cinnamon and nutmeg and mix for 6 seconds, Speed 6. Knead for 2-3 minutes on Interval speed.
- Work the dough into a ball on a lightly floured board.
- Place in a bowl and cover with a tea towel. Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size).
- Divide the dough into 12 portions. Knead the chocolate chips into the dough portions and roll into balls.
- Grease and line a baking tray (I find it easiest to use 2 x 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
- Preheat oven to 220 degrees celsius.
- To make the piping, mix the flour and enough water to make a smooth thick paste in the Thermomix bowl for 20 seconds, Speed 4. Scrape down the sides and repeat for a further 20 seconds.
- Place the mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off). Pipe crosses onto the buns.
- Place the tray into the oven and bake for 15 minutes or until golden.
- Meanwhile, heat the sugar and water in the Thermomix bowl for 2 minutes, Speed 4, 100 degrees. Brush the syrup over top of the warm buns.
- Leave to cool slightly before transferring to a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
- Your yeast must foam – if it doesn’t go frothy after 10 minutes, start again.
- Chocolate chips may melt slightly during proving – this is normal and those little bursts of chocolate are the best bit!
- Don’t over-flour the dough – it should be soft and slightly tacky, not dry.
- Knead properly – this develops gluten and gives fluffy buns.
- Prove in a warm, draft-free spot – near (not in) a warm oven works well.
- Piping crosses - if you don't have a piping bag, place the paste into a ziplock bag and cut a small hole in the corner.
- Bake until golden, not pale – underbaked buns will be doughy inside.
- Storage: Store in an airtight container at room temperature for up to 3 days (best within 24 hours as they contain no preservatives like store-bought).
- Freezing: Freeze for up to 1 month. Wrap well and thaw at room temperature. Warm slightly before serving to refresh the texture.
Nutrition
Calories: 371kcal | Carbohydrates: 59g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 460mg | Potassium: 92mg | Fiber: 2g | Sugar: 21g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 2.6mg
