TRIPLE HOT CHOC BUNS

"A chocoholics dream Easter treat..."

Hot cross buns aren't for everyone, especially those with a strong hatrid of the dried up, wrinkly fruit we call raisins. However, chocolate is something we can all get on board with. These triple chocolate hot cross buns are sure to be a winner with your chocoholic friends this Easter. 

 

Check out the history of chocolate, in the first instalment of our new Food Archaeology series!

INGREDIENTS

For the buns

  • 7g Fast-Action Yeast

  • 250ml Milk

  • 60g Caster Sugar

  • 360g Plain Flour

  • 30g Cocoa Powder

  • 2tsp Mixed Spice

  • 60g Unsalted Butter

  • 1 Egg (Beaten)

  • 70g White Chocolate Chips

  • 70g Milk Chocolate Chips

For the cross

  • 30g Plain Flour

  • 1tsp Caster Sugar

For the glaze

  • 4tsp Caster Sugar

  • 2tsp Boiling Water

EQUIPMENT

  • Cake Tin              

  • Greaseproof Paper

  • Tea Towel

  • Sieve

  • Small Bowl         

  • Large Bowl

  • Whisk

  • Piping Bag

  1. Grease and line your cake tin with greaseproof paper
     

  2. Pour all of the yeast and milk into a small bowl and add 1 tbsp of the sugar. Whisk together until the yeast has dissolved, cover with a damp tea towel and put it in a warm place for 10 minutes (until foamy).
     

  3. Sift your flour, cocoa powder and mixed spices into a large bowl and rub in the butter with your fingertips until you make fine ‘breadcrumbs’.
     

  4. Make a well in the centre and pour in the yeast mixture, beaten egg and the rest of the sugar.
     

  5. Stir the mixture until fully combined.
     

  6. Lightly dust your worktop with flour and turn out the dough onto the surface. Knead the dough for a minute, then transfer into an oiled bowl and cover with a damp tea towel. Keep it in a warm place until the dough doubles in size (~1 hr).
     

  7. Punch some air out of the dough and turn out onto a floured surface. Knead for 5 minutes (the dough should become smooth).
     

  8. Pour the chocolate chips over the dough and knead until they’re distributed throughout the dough.
     

  9. Roll the dough into a sausage shape and keep cutting it in half until you have 16 pieces. Roll the pieces into small balls.
     

  10. Put all the balls in the cake tin and cover with a damp tea towel. Leave in a warm place until the buns double in size (~30 mins).
     

  11. While the buns are proving, preheat the oven to 200 degrees Celsius.
     

  12. Mix the flour, sugar and 2 tbsp of water in a small bowl and spoon into a piping bag.
     

  13. Pipe a cross on the top of each bun and then put in the oven for 10 minutes.
     

  14. After 10 minutes, reduce the oven temperature to 180 degrees Celsius and cook for another 20 minutes (until golden).
     

  15. Mix the sugar and boiling water together and brush over the tops of the buns.
     

  16. Tear apart and ENJOY!

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