Chocolate Hot Cross Buns | Golden Cloud
Serves: 9
Time: 4 hours
Recipe by Thando Manyoni
Indulge in the rich, scrumptious flavours of our Chocolate Hot Cross Buns, a delightful twist on the traditional Easter treat. This recipe combines pillowy-soft dough, luscious chocolate chunks, and aromatic spices to create a mouth-watering fusion of taste and texture. The distinct cross atop each bun symbolizes the season, while the tender crumb and irresistible chocolate meld together in a celebration of indulgence. Enjoy these heavenly Chocolate Hot Cross Buns warm, fresh from the oven, with a generous slather of butter for an ultimate Easter experience.
Ingredients:
- 1 cup warm milk
- 2 tsp instant dried yeast
- ½ white sugar
- 3 ¾ Golden Cloud Cake Flour
- 1/3 cocoa powder
- 1 tsp vanilla essence
- ¾ tsp salt
- ½ tsp cinnamon
- 1 large egg
- 5 tbsp butter
- Beacon mmmMallow Eggs of your choice – cut into small pieces
- 2x 80g Beacon Midnight Velvet
Glaze
- ¼ cup sugar
- 3 tbsp boiling water
- ¼ cup sugar
- 3 tbsp boiling water
Method:
- In a jug combine the milk, yeast, and one tablespoon of the sugar. Let it sit for 5 minutes or until foamy
- Add the remaining sugar, flour, cocoa powder, cinnamon, vanilla, salt, and, mmmMallow bits and egg. Knead until a slightly sticky dough. Add in the butter and knead until fully incorporated.
- Knead for 15 minutes until the dough bounces back when pressed. Pull the dough out the bowl onto a clean workbench and flatten it out. Scatter the on the dough, and work them into the dough. Form the dough into a ball.
- Place in a bowl and cover with a cloth. Proof until doubled in size.
- Preheat the oven 180C and prepare a square baking tray
- Pull the dough onto your work surface and cut into 9 even pieces. Roll into the tight balls and arrange in the baking tray. Cover with a damp cloth and proof until doubled in size.
- Bake the buns for 20-25 minutes.
- While the buns are baking, mix together the ingredients for the glaze.
- Brush the buns with the glaze as soon as they come out the oven. Allow the buns to cool
- Melt the chocolate and transfer to a piping bag, cut the tip and pipe a cross on each of the cooled buns.