There’s nothing like tucking into a freshly made Hot Cross Bun on a long and lazy Easter weekend. Add in a steaming cup of tea and few chocolate eggs and you’ve got something extra special happening!
This is a fairly simple recipe to follow if you’re organised and have the time to sit through all of the ‘proving’ stages. I’ve broken down the process into three steps; follow each one slowly and you shouldn’t have any problems!
Choc-Chip Hot Cross Buns
- 4 cups of plain flour
- 1 teaspoon (tsp) of salt
- 30g of compressed yeast
- 1 ½ cups of milk, lukewarm in temperature
- ½ cup of choc-chips
- 60g of butter, room temperature
- ¼ cup of sugar
- 1 egg
- ½ tsp of mixed spice
- ½ tsp cinnamon
Paste for the crosses:
- ½ cup of plain flour
- 1/3 cup of warm water
- Glad snap bag, small
- 1 tablespoon of sugar
- 1 tablespoon of hot water
- 1 tsp of gelatin
- Pre-heat oven to 220C.
Step One – Making the dough:
- Measure out the (lukewarm) milk and add the yeast to it. Stir and leave covered with a tea towel for 5-10 minutes or until it begins to go all bubbly and frothy.
- Sift together the flour, salt, sugar and spices into a large bowl. Rub in the butter then mix in the egg and choc-chips.
- Make a rough well in the centre of the mixture and pour in the yeast mixture. Beat well until it forms into dough.
- Lightly sprinkle the sides of the bowl with extra flour and cover with a lightly greased piece of cling wrap and a tea towel. Leave the dough in a warm place for 1 hour to prove (double in size).
- Once the hour is up, turn the dough onto a floured surface and knead for a good 5-10 minutes or until the dough is smooth and springy.
- Cut the dough into four equal pieces. The cut each of these pieces into four making 16 buns in total.
- Knead each piece into a roundish shape and place side-by-side in a pre-prepared baking tin. Cover the buns with a tea towel and leave in a warm place to prove for the second time. Do this for about 10-15 minutes.
Step Two – Pipe on the Crosses:
- Before placing the buns in the oven, you need to pipe the crosses on top of them. Do this by mixing together the flour and water in a small bowl (add more water if need be to make a slightly stiff paste). Scoop the paste into a small Glad snap bag and make a small snip in one of the corners. Pipe a cross onto each bun.
- Place the buns into a pre-heated oven – be careful as the oven is on one of its highest heat settings. Bake for 20-30 minutes. (If the tops of the buns are becoming too brown for your liking, cover the top with foil and keep baking until time is up.)
Step Three – The Glaze:
- Just before the baking time is up, get the glaze ready!
- Do this by placing all the ingredients for the glaze in a small saucepan and gently simmering it on the stove for a few minutes. Stir occasionally to ensure the sugar and gelatin has dissolved.
- As soon as the buns come out of the oven, brush the glaze over the tops.
- Allow the buns to cool in the tin on a wire rack.
- Enjoy warm with dollops of butter and a steaming cup of tea!
This recipe has been adapted from one I found in The Quilters’ Guild of NSW Inc. newsletter – The Template. The recipe was supplied by Wailyn Mar.