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.