Triple Chocolate Hot Cross Buns Recipes

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CHOCOLATE HOT CROSS BUNS



Chocolate hot cross buns image

Take your hot cross buns to a whole new level of deliciousness with a chocolate dough and a secret melting middle - trust me, you're going to love them. Best served warm from the oven.

Provided by Jamie Oliver

Categories     Beautiful baking recipes     Fruit     Easter treats     Baking     Easter bakes

Time 1h15m

Yield 12

Number Of Ingredients 12

50 g unsalted butter
50 g golden caster sugar
1 heaped teaspoon mixed spice
1 whole nutmeg, for grating
200 ml semi-skimmed milk
1 large free-range egg
400 g strong white bread flour, plus 2 tablespoons and extra for dusting
50 g quality cocoa powder
1 x 7 g sachet of dried yeast
150 g quality dark chocolate, (70%)
100 g raisins, or mixed dried fruit
3 tablespoons runny honey

Steps:

  • Place the butter, sugar, mixed spice, a good grating of nutmeg and a pinch of sea salt in a pan over a low heat and warm gently until melted, stirring occasionally.
  • Remove from the heat, pour in the milk, then crack in the egg and whisk well.
  • Sift the flour and cocoa powder into a large bowl and tip in the yeast. Make a well in the middle, then gradually pour in the milk mixture, stirring and bringing in the flour from the outside to form a rough dough.
  • Knead on a flour-dusted surface for around 5 minutes, or until smooth and springy. Transfer to a flour-dusted bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour 30 minutes, or until doubled in size.
  • Chop half the chocolate into 12 equal-sized pieces and put aside, then finely chop the remaining chocolate into tiny chips. Chop any large dried fruits into smaller pieces.
  • When the dough is ready, transfer to a clean surface and use your fist to knock out the air. Roughly stretch and flatten out the dough, sprinkle over the chocolate chips and dried fruit, then knead for a few minutes until smooth again, pushing any chocolate or fruit that escapes back into the dough.
  • Preheat the oven to 180ºC/350ºF/gas 4, and grease and line a 25cm x 35cm baking tray.
  • Divide the dough into 12 equal pieces. Flatten one piece slightly, push a piece of chocolate into the centre, snapping it to fit, if needed, then fold the dough back over the chocolate to trap it inside. Shape the dough into a neat ball and place on the prepared tray. Repeat with the remaining dough, leaving a small gap between each bun.
  • Cover with a damp tea towel and leave to prove in a warm place for around 45 minutes, or until doubled in size.
  • Mix 2 tablespoons of flour with enough water to give you a thick batter consistency, then transfer to a piping bag. Pipe thin crosses across the top of the buns.
  • Bake for 25 minutes, or until golden, then transfer to a cooling rack. Warm the honey a little to loosen, then gently brush over the buns to glaze.
  • Slice open while warm to enjoy the melting middle - delicious served with a little butter and a pinch of sea salt, if you like.

Nutrition Facts : Calories 292 calories, Fat 9.2 g fat, SaturatedFat 5.2 g saturated fat, Protein 6.8 g protein, Carbohydrate 48.7 g carbohydrate, Sugar 23.5 g sugar, Sodium 0.3 g salt, Fiber 2 g fibre

TRIPLE-CHOCOLATE HOT CROSS BUNS



Triple-chocolate hot cross buns image

Try an alternative take on hot cross buns for Easter. These are made with a chocolate-enriched dough, and are studded with milk and white choc chunks

Provided by Liberty Mendez

Time 1h

Number Of Ingredients 12

3 large eggs
100ml milk, warmed
400g strong white bread flour, plus extra for dusting
50g cocoa powder
50g white chocolate chunks
50g milk chocolate chunks
7g sachet fast-action dried yeast
50g golden caster sugar
100g unsalted butter, cut into cubes and softened
40g plain flour
1 tbsp caster sugar
2 tbsp apricot jam

Steps:

  • Prepare the dough the day before baking. Whisk the eggs and milk together in a jug. Put the flour, cocoa powder, white and milk chocolate chunks, yeast, sugar and a pinch of salt in the bowl of a stand mixer fitted with a dough hook.
  • With the motor running on a medium speed, slowly pour the wet ingredients into the dry and mix until everything is incorporated and comes together into a soft dough, about 2-3 mins. Gradually add the butter, and slowly increase the speed, kneading for 8-10 mins until the dough comes away from the side of the bowl and clings to the hook. Scrape the dough off the hook (it will be very sticky at this point), cover and chill overnight.
  • Tip the dough onto a lightly floured work surface. Divide into nine equal pieces, about 100g each. Knead each piece slightly and pull the dough in on itself to create a ball. Arrange the dough balls on a baking tray lined with baking parchment, leaving some room between each. Cover and leave to prove in a warm place for 2 hrs, or until almost doubled in size.
  • Heat the oven to 200C/180C fan/gas 6. For the topping, combine the flour, sugar and 3 tbsp water, adding the water 1 tbsp at a time until you have a thick paste. Spoon into a piping bag fitted with a small nozzle and pipe crosses onto the buns. Bake for 20 mins until risen. Meanwhile, heat the apricot jam in a small pan over a low heat to loosen, then brush over the warm buns. Leave to cool before serving.

Nutrition Facts : Calories 425 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium

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