Chocolate Chip Hot Cross Buns
PRINT RECIPEINGREDIENTS
For the Dough
- 450 g Strong White Flour (plus extra for dusting)
- 7 g Easy Bake Instant Yeast (usually 1 sachet)
- 50 g Golden Caster Sugar
- 1 tsp Salt
- 1 tsp Mixed Spice
- 1 tsp Ground Cinnamon
- 250 ml Milk
- 1 Free-range Egg (beaten; at room temperature; see Egg Size notes below)
- 50 g Block Margarine or Butter (melted; plus extra for greasing)
- 100 g Milk Chocolate (chips or chopped)
For the Cross
- 3 tbsp Plain Flour
- ½ tbsp Caster Sugar
- 2 tbsp Water
For the Glaze
- 1 tbsp Caster Sugar
- 1 tbsp Boiling Water
INSTRUCTIONS
- Place the flour, yeast, sugar, salt, cinnamon & mixed spice in a bowl and mix. Make a well in the centre and pour in the milk, egg and butter. Mix with a wooden spoon and finish with your hands until you have a wet dough.
- Turn your dough onto a well-floured surface and with well-floured hands knead for 10 minutes until it becomes smooth and springy.
- Place the dough into a lightly oiled bowl and cover loosely with a damp tea towel. Leave to rise for a least 1 hour (longer if needed) until the dough has doubled in size.
- Tip the dough onto a floured surface and flatten with your hands. Scatter the chocolate chips on top and gently knead through the dough.
- Divide your dough into 10 even buns and place onto a greased baking tray with a little space between each. Place a damp tea towel loosely on top of the buns and leave to prove in a warm space until nearly doubled in size - around 20 minutes.
- Heat the oven to 200°c (180°c for fan assisted ovens or Gas Mark 6). Mix the flour, sugar and water to create the paste for crossing your buns. Spoon into a piping bag and gently pipe crosses onto each bun.
- Bake for 20 minutes until they are a light golden brown.
- Allow to cool a little on the tray and when warm to touch, transfer to a wire wrack. Mix the water & sugar to make the glaze, then lightly brush each bun to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Tried this recipe?
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