Easter
Chocolate Hot Cross Buns
- Prep time 30 minutes
- Cook time 40 minutes
- Makes 15 buns
Author Notes
Hot cross buns are a delish treat to enjoy at Easter, however the added preservatives and additivities are definitely things we can do without.
Why not skip the generic hot cross buns from the supermarket and make your own this year.
This recipe has the beautiful goodness of Stoneground Wholemeal Flour from Kialla Pure Foods and double the chocolate-y flavour with the combination of cocoa powder and dark chocolate drops.
Slightly toasted and lathered with some grass-fed butter, you’ll be in hot-cross-bun heaven! DEE-LISH! —Organic Times
What You'll Need
Ingredients
- Yeast Mixture and Dough Mixture
-
2 teaspoons
dried yeast
-
1 tablespoon
caster sugar
-
440 milliliters
warm milk
-
600 grams
Stoneground Wholemeal Flour
-
1 teaspoon
ground cinnamon
-
1 teaspoon
mixed spice
-
50 grams
Organic Times Cocoa Powder
-
75 grams
Salted Butter (melted and cooled)
-
1
large egg (lightly beaten )
-
90 grams
caster sugar
-
120 grams
Organic Times Dark Chocolate Drops
- Piping Mixture & Sugar Glaze
-
50 grams
Stoneground Wholemeal Flour
-
1 tablespoon
Organic Times Cocoa Powder (sifted)
-
1 teaspoon
caster sugar
-
80 milliliters
warm water
-
half cup
Organic Times Rapadura Sugar
-
60 milliliters
water
-
half teaspoon
ground cinnamon
Directions
- Yeast Mixture and Dough Mixture
- For the yeast mixture: In a mixing bowl, combine yeast and caster sugar, mix.
- Warm milk on the stove until steam begins to come off the surface. Pour over yeast mixture and whisk well with a fork until well combined.
- Set aside in a warm place for 5-8 minutes or until frothy.
- For the dough mixture: In a large mixing bowl with an electric mixture fitted with the paddle attachment, add flour, cinnamon, mixed spice and cocoa powder. Mix to combine.
- Add frothy yeast mixture, melted butter, beaten egg and caster sugar. Beat on medium speed for 5 minutes until a soft and elastic dough forms.
- Lightly grease a large mixing bowl with melted butter. Transfer dough to greased bowl. Cover with a tea towel and set aside in a warm place for 1 1/2 hours until dough has doubled in size.
- Line a large baking tray with parchment paper, set aside.
- Line a large baking tray with parchment paper, set aside.
- Sprinkle a little of the chocolate drops over dough, lightly knead until drops have just combined. Repeat until all drops are added.
- Divide dough into 15 equal pieces and roll each into smooth round balls. Place on lined tray side by side, slightly touching each other.
- Cover tray with tea towel and set aside in a warm place for 30 minutes until dough has risen slightly.
- Preheat oven to 180ºC (356ºC).
- Piping Mixture & Sugar Glaze
- For the Piping Mixture: In a small mixing bowl, combine all piping ingredients. Mix until a smooth paste forms.
- Spoon mixture into a piping bag fitted with a small round nozzle.
- Pipe crosses onto risen dough buns.
- Bake buns for 10 minutes then reduce oven temperature to 170ºC (340ºF) and bake for a further 25-30 minutes or until golden around the edges and cooked through.
- For the Sugar Glaze: Make glaze whilst buns are baking.
- In a small pan over low-medium heat, combine all glaze ingredients and mix to combine.
- Bring to a gentle simmer and cook for 2-3 minutes or until glaze has darkened slightly in colour and texture begins to turn sticky. Remove from heat and set aside to cool.
- Once buns are baked, remove from oven and generously brush warm buns with the sugar glaze.
- Serve warm with Organic Times Butter or cool completely and serve later.
- Enjoy
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