Chocolate Hot Cross Buns
Ingredients
60 g unsalted butter
300 ml milk
520 g Matthews Cotswold Traditional White Flour
35 g unsweetened cocoa
7 g instant yeast (or active dry)
100 g white granulated sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 large egg, lightly beaten
200 g chocolate chips
100 g raisins
To top
20 g Matthews Cotswold Traditional White Flour 110 g water
Baker: Omer Tekgul / Pastry & Bakery Chef
Prep time: 135 Minutes
Bake time: 20-25 Minutes
Flours used: Matthews Cotswold Traditional White
Method:
- In a small saucepan, melt the butter and half of the milk together over low heat. You will add the remaining cold milk for later to cool it down a bit.
- In the bowl of a stand mixer, add the flour, cocoa, yeast, sugar and cinnamon and mix.
- Check that the milk mixture is warm and not hot (if it's hot, let it sit for 5-10 minutes until it's just warm), then pour it into the flour mixture along with the vanilla. Mix gently until it starts to clump together, then add the egg. Then add the raisins.
- Knead at low speed for about 5-7 minutes until smooth and elastic.
- Set the dough aside. Cover with plastic wrap and let rise for about 1 hour or until doubled.
- After the dough has risen, place it on a lightly floured board. Cut it evenly into 6 equal parts, then cut each of these parts in half.
- Place the chocolate chips in the middle and form each piece of dough into a small ball.
- Line the bottom of a casserole dish or large baking dish (at least 9×13 inches) with baking paper.
- Place them side by side on the prepared tray (touching each other). Let rise for another hour or until doubled again, cover loosely with a tea towel or plastic wrap.
- Preheat oven to 200C / 400F / 180C with fan forced
- Brush the egg yolk mixed with a pinch of milk over the buns.
- Mix the flour and water and put them in a piping bag. The tube goes over the top of the donuts (you can do this by drawing 1 long line down the center of each row of donuts, then repeat until they're all crossed out).
- Bake for 20-25 minutes until shiny and crispy.
- Serve hot with butter
Thank you so much to Omer Tekgul for providing this recipe. If you’d like to see more, please visit their Instagram page.
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