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Chocolate Hot Cross Buns
Choc-full of choccy deliciousness, this recipe adds even more fun to homemade Hot Cross Buns. It's a great one for the kids to get involved in - so start a new tradition, give it a try together and make sure they're all happy little bunnies over the Easter holidays.
Makes 12 hot cross buns
- 150ml semi-skimmed milk
- 2 tsp dried active yeast
- 400g strong white flour
- 2 tsp baking powder
- 3 tsp mixed spice
- 100g caster sugar
- 200g chocolate chips (mix things up with dark or white chocolate if you like)
- 2 eggs, beaten
- 2 tablespoons honey
- 150g white chocolate
Total time required
- Preparation time:
- Cooking time:
- Other time: 120 mins for proving
- Warm the milk in a pan then pour into a jug. Add the yeast, whisk, then set aside for about 10 minutes.
- Sift the flour, baking powder, mixed spice and a pinch of salt into a large bowl. Add the sugar and chocolate chips and combine. Stir the rested milk/yeast mix then add this to the dry ingredients, with the eggs.
- Stir to combine then use your hands to bind it all into a dough. Turn out onto a lightly floured board and knead for about 2 minutes.
- Place the dough in a large clean bowl, cover with cling film and leave in a warm place (such as the airing cupboard) for about 2 hours.
- Preheat the oven to 220°C/425°F/Gas 7, generously grease a muffin tin and line each hole with a piece of baking parchment. Divide the dough into 12 equal-sized balls and gently knead each one (with a tiny bit of flour) before placing in the tin. Use a sharp knife to cut a cross into the top of each bun. Bake for 8 minutes, then reduce the heat to 180°C/350°F/Gas 4 and bake for a further 8 minutes.
- Heat the honey and use a pastry brush to glaze each bun while they are still in the tin. Leave to cool.
- Melt the white chocolate in a bowl over simmering water. When the buns have cooled, use a teaspoon or a piping bag with a thin nozzle to drizzle the chocolate either in a cross shape or just in a criss-cross pattern. Leave the chocolate to harden slightly before serving.