Chocolate Hot Cross Buns
Ingredients
- 60g unsalted butter
- 300ml milk
- 520g Matthews Cotswold Traditional White Regenerative Flour or Canadian Strong White
- 35g unsweetened cocoa
- 7g instant yeast (or active dry)
- 100g white granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 200g chocolate chips
- 100g raisins
To Top
- 20g Strong White Flour
- 110g water
Chocolate Hot Cross Buns
Ingredients
- 60g unsalted butter
- 300ml milk
- 520g Matthews Cotswold Traditional White Regenerative Flour or Canadian Strong White
- 35g unsweetened cocoa
- 7g instant yeast (or active dry)
- 100g white granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 200g chocolate chips
- 100g raisins
To Top
- 20g Strong White Flour
- 110g water
Chocolate Hot Cross Buns are a delicious twist on a British classic! This fabulous recipe comes from pro bakery chef Omer Tekgul, and is a great bake to try this Good Friday. Scroll down now to get all the steps, happy baking and enjoy!
Baker: Omer Tekgul / Pastry & Bakery Chef
Prep time: 135 Minutes
Bake time: 20-25 Minutes
Flours used: Matthews Cotswold Traditional White Flour or Canadian Strong White Flour
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 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 centre 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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