Year after year I buy hot cross buns, however my feelings towards these great smelling rolls are somewhat ambivalent.
I love raisin toast, I love cinnamon so why the ambivalence?
My only guess is that in bun form, there is too much crust!
I love the soft, tasty insides however the crusts on both these buns and raisin toast leave me feeling “meh”.
Nevertheless it’s tradition and each year I buy them.
However this year, the kids made it clear the only way they would go near a hot cross bun would be if I bought the choc chip version.
And I have to admit, our local Baker’s Delight store makes a great choc chip hot cross bun!
I’ve never made hot cross buns before and I knew as soon I saw the recipe that I wanted to try a chocolate version!
So with my little helper ready to go…
And Sarah’s recipe from this gorgeous little book…
Hot Cross Buns
4 cups flour
190 ml lukewarm milk
125 ml lukewarm water
1 x 7gram package active dry yeast
1 Tablespoon sugar
65 grams sugar
1/2 teaspoon salt
55 g butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
200 grams choc chips
1 cup powdered sugar
1 1/2 Tablespoon orange juice
1. Combine 125 grams of the flour, the milk, water, yeast, and 1 T sugar in a bowl and beat well.
2. Set in a warm place until frothy.
3. Melt butter then put aside to cool.
4. To the bowl containing the yeast mixture, add the remaining sugar, salt, melted butter and spices.
5. Beat in the eggs, one at a time.
6. Add another 125 grams of flour and beat for 5 minutes with an electric mixer.
7. Gradually add the remaining flour and choc chips.
8. Turn mixture onto a floured board and knead until smooth and elastic (8 – 10 minutes). I chose to beat it with paddle attachment in my KitchenAid for the whole time.
9. Place in a greased bowl, turning to grease top of dough.
10. Cover with kitchen towel and set in a warm place until doubled in size.
11. Turn out onto lightly floured board and knead lightly for 2 minutes.
12. Divide dough into 24 equal parts and shape into buns.
13. Place well apart on greased baking tray.
14. Cover and let rise until almost doubled in size (about 30 minutes).
15. Make a cross on each bun with a razor blade or sharp knife. (Which I forgot to do!)
16. Bake at 375 F (190 C) for 15-20 minutes or until golden in colour.
17. Cool on wire rack.
18. To make the glaze, mix all the ingredients.
19. Drizzle over buns once they have cooled in a cross design.