Spiced Chocolate Chip Hot Cross Buns Recipes

CHOCOLATE CHIP HOT CROSS BUNS

Steps:

• Combine the milk, butter, cardamom pods, cloves and brown sugar in a small saucepan and gently heat until the butter has melted and the sugar has dissolved.
• Leave the milk mixture to cool until it is lukewarm (about 37°C or 98°F).
• Remove the cardamom pods and cloves.
• In a large bowl, mix together the flour, yeast, ground cinnamon, ground nutmeg and ground ginger and salt.
• Slowly mix the milk mixture into the flour mixture.
• Add one egg at a time.
• Knead the dough on a lightly floured surface until it is elastic in texture. If you have an electric stand mixer, you can knead the dough using the dough hook for about 10-12 minutes on medium speed.
• Lightly oil a large bowl.
• Place the dough into the bowl, cover with a teatowel, and leave it to prove in a warm place for about 1 hour or until it has doubled in size. I like to do this in an oven at 50°C or 120°F.
• Once the dough has doubled in size, punch it back with your fist to release some of the air.
• Add the chocolate chips.
• Gently knead the dough into a smooth ball. Don't worry if you are unable to incorporate all of the chocolate chips into the dough at this stage.
• Divide the dough into 12 equal portions. I like to weigh the whole dough, divide the weight by 12, and then weigh each portion of dough as I form them.
• Roll each portion of dough into a ball and place them on a tray lined with baking paper. This step gives you another chance to incorporate the chocolate chips into the dough.
• Cover the balls of dough with a tea towel, and return the tray to a warm place to prove for 30 minutes or until the balls of dough have slightly risen.
• Meanwhile, preheat the oven to 170°C (340°F). If you have been using the oven to prove the buns, make sure you have taken them out of the oven by this step!
• To make the crosses, mix together the flour and water until you have a thick paste.
• Fill a small piping bag with the paste, or a small plastic bag and snip off the corner.
• Pipe a cross onto each bun. I do this by piping a line horizontally across all of the buns, and then vertically.
• Bake the buns for 25-30 minutes, or until they are golden.
• Meanwhile, make the glaze by heating the water and sugar together in a small saucepan until it comes to a boil and the sugar has dissolved.
• Brush the glaze over the buns as soon as you take them out of the oven.
• Serve the hot cross buns warm or cold.

CHOCOLATE & SPICE HOT CROSS BUNS

Steps:

• Make the dough first. Heat the milk in a pan until steaming. Remove from the heat, and drop in the butter. After a couple of mins, beat in the egg and half the orange zest. The liquid should be just warm for step 2.
• Mix the strong flour, yeast, 1 tsp salt and the sugar in a large bowl, then tip in the liquid and stir to make a soft dough without dry patches. Flour the work surface and your hands, then knead the dough for 5-10 mins until smooth and elastic. Use a stand mixer or processor if you like. Oil a large bowl, sit the dough inside it, then cover with oiled cling film. Rise in a warm place for about 1 hr or until doubled in size.
• Put the raisins and half the orange juice in a small pan or covered bowl, and either simmer for a few mins or microwave on High for 1 min until hot. Cool completely. Break the chocolate into a food processor with the cinnamon and 2 tbsp sugar, then pulse until very finely chopped. Mix in the rest of the zest. If you don't have a processor, chop it by hand or grate it, then mix with the other ingredients.
• Turn the risen dough onto a floured surface and press it out to a large rectangle, a little bigger than A4 paper. Scatter it evenly with the chocolate mix and the raisins, which should have absorbed all of the juice (drain them if not). Roll the dough up around the filling, then knead it well for a few mins until the chocolate and fruit are evenly spread. Some raisins and chocolate will try to escape, but keep kneading them back in.
• Grease then line a large baking sheet with baking parchment. Divide the dough into 12 equal pieces. Shape into buns by pinching each ball of dough into a purse shape, concentrating on making the underneath of the ball (which will be the top) as smooth as you can. Put the buns, smooth-side up, onto the baking sheet, leaving room for rising. Cover loosely with oiled cling film and prove in a warm place for 30-45 mins or until the dough has risen and doesn't spring back quickly when prodded gently.
• Heat oven to 190C/170C fan/gas 5. To make the paste for the crosses, gradually stir 6-7 tbsp water into the plain flour to make a smooth, thick paste, then put in a food bag and snip off the end to about 5mm. Pipe the crosses, then bake for 20-25 mins until the buns are risen and dark golden brown.
• Mix the rest of the orange juice with the remaining sugar and let it dissolve. Brush the syrup over the buns while they are hot, then leave to cool. Eat on the day of baking, or toast the next day.

HOT CROSS BUNS WITH CHOCOLATE CHIPS

Steps:

• Sift the flour into a large bowl. Add the yeast, sugar, salt and spices and mix well to combine.
• Make a well in the centre and pour in the milk and butter. Stir the liquid into each other, then add in the egg. Mix with a wooden spoon then bring the dough together with your hands, pressing into it until it forms a sticky ball. (If the dough is too dry add a little water in tablespoon increments (up to 1/2 cup if needed) until the dough is just sticky to touch.)
• Transfer dough onto a lightly floured surface and knead for 5-10 minutes until it becomes smooth and springy.
• Transfer dough back into the bowl and cover with plastic wrap (or a clean, damp tea towel). Leave in a warm place to rise until doubled in size (about 1 hour depending on how warm the room is).
• Lightly grease a large baking sheet or line with parchment paper. Set aside.
• Punch down dough and transfer onto lightly floured surface. Sprinkle with 3/4 of the chocolate chips and knead the dough for 2-3 minutes.
• Divide dough into 12 or 15 even portions (depending on how many buns you need). Roll each piece into round smooth balls and arrange on baking sheet, leaving space between each bun to allow them to rise. Press remaining chocolate chips on top of each bun.
• Cover with plastic wrap (or damp tea towel) and place in a warm place once again to prove for 20-30 mins, until doubled and just touching. Preheat oven to 400°F (200°C).
• When oven is hot, bake buns for 20 minutes until they are golden brown and sound hollow inside when tapped.

SPICED CHOCOLATE CHIP HOT CROSS BUNS

Steps:

• Whisk the 2 ½ tbsp of AP flour, with the ½ cup milk (or water) until there are no lumps.
• Heat the flour-milk mix over medium heat, while whisking constantly. In a few minutes the flour-milk mix will start to thicken. Keep whisking well, until you have a runny paste. Remove from the heat. The tangzhong paste is now ready. (It should weigh about 130 to 140 g - about ½ cup).
• Place the tangzhong in a bowl and cover the tangzhong with plastic wrap, making sure it's touching the surface of the paste. Let it cool down to room temperature before using.
• Place the warm milk in your mixer bowl and dissolve about ½ tbsp of sugar in it. Sprinkle the yeast over the milk and stir gently. Let the yeast activate for about 10 - 20 minutes until it looks frothy and foamy.
• Place the flour and confectioner's sugar in a bowl and whisk together.
• Add water, 1 tbsp at a time, until you have a smooth paste that's runny enough to pipe easily, but will not run off the sides of the buns either. (For me, this is about 3.5 - 4 tbsp of water).
• If it get's too runny, adjust the consistency with a little extra flour.
• Place the flour paste in a small piping bag, or a ziploc bag and set aside.
• Place the honey, water and cardamom in a saucepan. Heat over medium heat until the mixture comes to a simmer, while mixing. Turn off the heat, and let the cardamom infuse into the glaze.
• Keep it warm until the hot cross buns are ready.
• Into the mixing bowl with the activated yeast - add the sugar, eggs, melted butter, tangzhong, and vanilla. Mix to break up the eggs. Add the flour, spices and finally the salt.
• Mix all the ingredients together to form a scraggly dough.
• With the kneading hook attached to the stand mixer - knead the dough until you have a smooth dough (about 2 - 3 minutes). Check the consistency of the dough. It should be very sticky. When kneading the dough at mid speed, the dough should still stick to the bottom, but not to the sides of the bowl.
• Knead the dough for a further 10 - 12 minutes. The dough should be smooth, shiny and tacky. When you touch the dough it should feel very tacky, but not stick to your hand.
• When the dough is smooth and shiny and well kneaded, you can add the chocolate chips. Knead the dough for a few minutes on low speed until the chocolate has evenly spread through the dough. You can also knead the dough by hand for a few minutes too. When kneading by hand, be gentle and fold the dough over gently without stretching it much.
• Place the ball of dough in a lightly oiled bowl, and then cover it with plastic wrap. Allow the dough to rise in a warm place, until doubled in size (about 1 hour).
• When the dough has proofed, you can use it right away, OR you can deflate the dough, reshape it and refrigerate the dough for 2 - 24 hours. A chilled dough will be easier to shape, but this is optional.
• When the dough has proofed, gently press on the dough to remove excess air.
• Divide the dough into 15 equal portions. (Weigh the dough and divide the weight by 15. This is how much each portion should weigh. This can be between 73 - 80 g).
• Line a half sheet baking pan, or a jelly sheet pan with parchment paper.
• Take each dough portion, and fold over the edges towards the middle. Then pinch these edges at the bottom to seal. Gently roll the ball of dough on your work surface (seam side down) with a cupped hand to shape the dough ball. Make sure the work surface doesn't have any flour to allow the dough to tighten into a smooth ball.
• Place each of the dough balls on the prepared baking pan, in a 3 x 5 configuration. Leave about ½ - ¾ inch of space between the dough balls.
• Cover the hot cross buns, and let them proof for the final time. On a cold day, this takes me about 90 minutes, and on a hot day, about 45 minutes. The way I test for proofing is by gently pressing my finger tip into a couple of the buns. If the indentation springs back up, then it's not ready. If the indentation remains, then they are sufficiently proofed and are ready to be baked.
• While the dough is proofing, prepare the flour paste for the crosses, and preheat the oven to 375°F.
• Snip off the edge of the piping bag (make sure the opening is smaller than the desired thickness of the lines that you want to pipe). Pipe the flour paste over the hot cross buns. First pipe along the middle of the buns in one row at the same time (all 3 rows), then pipe across all the 5 rows in the other direction.
• OPTIONAL - If you prefer to skip the glaze, you can glaze the tops with an egg wash at this point. Whisk together an egg yolk + 2 tbsp milk, and using a pastry brush, brush the tops of the buns, being careful not to smudge the flour crosses.
• Place the buns in the preheated oven and bake for 25 - 30 minutes. If needed, rotate the tray once, halfway through baking.
• While baking, prepare the glaze, and keep it warm.
• As soon as the buns are done baking (an instant read thermometer will register at 200°F or over when they are done baking), remove the baking tray from the oven, and let the hot cross buns cool for a few minutes.
• Brush the warm sweet glaze over the warm buns, and then let them cool completely on a wire rack.
• These are best eaten warm or lightly toasted with a little butter. Enjoy!

SPICED HOT CROSS BUNS

Steps:

• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
• Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
• When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.