I love Easter and the thought of eating hot cross buns. But have never been a fan of raisins in any type of cooked food. That is why a chocolate chip hot cross bun is just up my alley and my kiddies love them. Enjoy!
4 cups plain cake flour
1½ teaspoons mixed spice
2 x 7g sachets dried yeast (2¼ -2½ teaspoons per sachet)
1/4 cup caster sugar
350ml lukewarm milk
2 eggs, lightly beaten
1 cup chocolate chips
½ cup plain flour, extra
1/3-½ cup water, extra
For the glaze
A couple of tablespoons of jam (e.g. apricot jam)
2 tablespoons sugar & a good pinch of cinnamon heated in 1/4 cup water till dissolved
Make it :
- COMBINE the sifted flour and mixed spice with the yeast and sugar in a large bowl. Add warm milk and eggs to flour mixture. Use a flat-bladed knife to mix until dough almost comes together. Add chocolate. Use clean hands to finish mixing to form soft dough.
- TURN out onto a lightly floured board and knead until smooth and elastic. Return to bowl, cover with plastic wrap and leave in warm place for 1hour or until doubled in size.
- KNOCK back (punch down) dough to its original size. Knead until smooth then divide into 12, shape each portion into a ball, then place onto a greased tray about 1cm apart. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until buns double in size.
- FOR THE CROSSES: Mix extra flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small resealable bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake in a moderately hot oven 190°C for 20-25 minutes or until cooked when tested.
- Take the buns out of the oven and put them on a rack to cool (you don’t need to separate them at this point) and brush the glaze over them.
Note: Another option for the crosses is to use melted chocolate, apply this after the buns have cooled.