Chocolate Chip Hot Cross Buns Recipe

I used to be a Hot Cross Bun purist – it had to be a traditional bun or I just wouldn’t eat it. However, over the past couple of years, things have changed (thankfully!) and after finally trying a ‘different’ flavoured Hot Cross Bun, there has been no turning back! In fact, I’ve been having so much fun over the past few weeks experimenting with different Hot Cross Bun flavours which I can’t wait to share with you. In the meantime, why not make a batch of these easy and delicious Chocolate Chip Hot Cross Buns – the whole family will love them!

You will need:

1 tablespoon of active dry yeast

½ cup of caster sugar (115g)

1½ cups of lukewarm milk (375g)

4¼ cups of plain flour (640g)

2 teaspoons of cinnamon

50g of melted butter

1 egg

230g of chocolate chips

100g of milk chocolate melts

2 tablespoons of apricot jam

2 tablespoons of water.

Let’s put it together!

1. Lightly oil a large bowl and line a 23cm cake tin with baking paper and set aside until needed.

2. Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.

3. In a large bowl, add the flour, cinnamon, egg, butter, chocolate chips, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms – don’t worry, it will be sticky and the chocolate will melt a little.

4. Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.

5. Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.

6. Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.

7. Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.

8. While the dough is rising, preheat your oven to 200 degrees.

9. Once the dough has risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.

10. To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.

11. Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.

12. Once the buns have completely cooled, melt the milk chocolate melts and place it in a piping bag before piping the crosses onto the top of each bun.

Thermomix Instructions:

Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 2 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.

Lightly oil a large bowl and set aside until needed.

Line a 23cm cake tin with baking paper and also set aside until needed.

Add the flour, cinnamon, egg, butter and remaining sugar into the thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.

Knead for 1 1/2 minutes using the kneading function before adding the chocolate chips and kneading for a further 1 1/2 minutes

Follow instructions as above from step 5.

Enjoy!

Yum

Chocolate Chip Hot Cross Buns Recipe

Ingredients

1 tablespoon of active dry yeast
½ cup of caster sugar (115g)
1½ cups of lukewarm milk (375g)
4¼ cups of plain flour (640g)
2 teaspoons of cinnamon
50g of melted butter
1 egg
230g of chocolate chips
100g of milk chocolate melts
2 tablespoons of apricot jam
2 tablespoons of water.

Instructions

1. Lightly oil a large bowl and line a 23cm cake tin with baking paper and set aside until needed.
2. Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
3. In a large bowl, add the flour, cinnamon, egg, butter, chocolate chips, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms – don’t worry, it will be sticky and the chocolate will melt a little.
4. Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
5. Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
6. Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
7. Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
8. While the dough is rising, preheat your oven to 200 degrees.
9. Once the dough has risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
10. To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
11. Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
12. Once the buns have completely cooled, melt the milk chocolate melts and place it in a piping bag before piping the crosses onto the top of each bun.
Thermomix Instructions:
Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 2 minutes on 37 degrees, speed 1. Leave yeast mixture in bowl whilst you move onto the next steps.
Lightly oil a large bowl and set aside until needed.
Line a 23cm cake tin with baking paper and also set aside until needed.
Add the flour, cinnamon, egg, butter and remaining sugar into the thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.
Knead for 1 1/2 minutes using the kneading function before adding the chocolate chips and kneading for a further 1 1/2 minutes
Follow instructions as above from step 5.