Easter is upon us and that means eating copious amounts of chocolate and hot cross buns—or combining the two and making chocolate hot cross buns! Here's my recipe to make extra chocolately and fluffy buns, hun.
2 teaspoons dry yeast
1 1/2 cups milk, warmed
1/4 cup caster sugar
4 cups plain flour
1/2 cup cocoa powder
60g butter, chilled, chopped
1 egg, lightly beaten
2 bags of Cadbury chocolate baking chips
1 teaspoon gelatine
1 tablespoon boiling water
Butter to serve
For flour 'cross' paste:
1/4 cup plain flour
2 teaspoons caster sugar
4 tablespoons cold water
Grease a 6cm-deep, 23cm (base) square cake pan or baking dish.
Place yeast, milk and 1 tablespoon sugar in a bowl. Whisk to dissolve yeast. Cover and set aside in a warm place for 10 minutes or until foamy.
Sift flour and cocoa into a separate bowl. Rub in chilled butter until mixture resembles fine breadcrumbs.
Make a well in centre. Add yeast mixture, egg and remaining sugar. Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
Punch down dough. Turn onto a floured surface and knead for 5 minutes or until smooth. Add chocolate melts and knead to combine.
Roll dough into 16 balls and place in prepared pan. Cover and set aside in a warm place for 30 minutes or until slightly risen. Preheat oven to 200°C/180°C fan-forced. Meanwhile, make the 'cross' paste: Combine flour, sugar and 2 1/2 tablespoons cold water in a bowl. Add a little more water if the paste is too dry.
Spoon the paste into a snap-lock bag and snip 1 little corner off it. Pipe crosses onto buns and then bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced and cook for another 20 minutes or until golden and cooked through.
Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved.
Once buns are finished baking, place them top-side up and brush the tops surface with the gelatine mixture.
Allow the buns to cool slightly for a few minutes. Serve with lashings of butter.
Enjoy and happy Easter!