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Chocolate Chunk Hot Cross Buns

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Rating: 4.0; Vote: 1

Chocolate Chunk Hot Cross Buns- soft, light, very flavorful and chocolaty, some of the chocolate chunks get melted while baking which makes them totally irresistible. Ingredients Makes 12 buns 3 cups (375g) bread flour tsp (2g) salt 1 tsp (3g) ground cinnamon tsp (2g) ground nutmeg tsp (1g) ground ginger cup (100g) sugar 15g fresh yeast (1 tsp active dry yeast) 3 tbsp (40g) butter, melted cup (120ml) lukewarm milk 1 tsp (5g) vanilla 1/4 cup (60ml) water 1 egg cup (70g) raisins 7 oz (200g) semisweet chocolate, cut into chunks For the crosses 5 tbsp (40g) flour 3-4 tbsp (45-60 ml) water For the glaze 2 tbsp apricot jam 1. In a large bowl whisk together flour with sugar, salt, cinnamon, nutmeg and ginger. 2. In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/4 cup milk and then add to the flour mixture. Add the butter, egg, vanilla, rest of milk and water and start kneading until soft and smooth and slightly pulls away from the sides of the bowl. Transfer to an oiled bowl. 3. Cover with plastic wrap. Let it rest for about 1-1. 5 hours at room temperature (warm space) until doubled in size. 4. Incorporate raisins and chocolate into the dough, cover and let it rise again for 30 minutes. 5. On a lightly floured surface turn the dough out and divide into 12 pieces. Roll each piece into balls. 6. Place the dough balls into a parchment paper lined baking sheet and cover with an oiled plastic wrap. Let them rest again for 30-45 minutes. 7. Preheat oven to 400F (200C. 8. In a bowl combine flour with water to form a thick paste. Transfer into a piping bag fitted with a 3 mm small tip. 9. Pipe crosses onto buns. 10. Bake for 15 minutes until golden brown. 11. Brush the buns with warm apricot jam right after you take them out of the oven.
Date: 2019-07-03

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Comments and reviews: 10

MovieGirl2011
Hey, would it be okay to let the dough rise over night? (or would that be to long) I'd like to have these freshly made for breakfast and prepare them the night before so I was wondering whether that was possible and if so, what the best time during preparation was to let them rest the night? Thanks in advance for any helpful answers: ) Love your videos, Ella: )
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Gina Rabbin
I'm making these right now and the dough isn't rising nearly double I wonder if it's because I used active dry yeast? Only 1 tsp as recommended below in other comments, maybe I should have used the whole packet. I guess I'll find out in another couple of hours after I'm done. I sure hope they turn out
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dunia s
I have months saying I want to try it, until now, I actually did it. its great. however I used all purpose flour, so I noticed it needed more water and I felt it needs a little more cinnamon. But absolutely yummy. great job
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Rachelle Martique
They look so beautiful, I love your videos I couldn't find fresh yeast so can I use instant yeast instead? And if yes, do I follow the same step as with fresh yeast? Thanks
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Vincenzos Plate
Wow they looks amazing. I filmed a video recipe for the italian got cross buns too and I am uploading it in the next few days. we make it very very similar
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K I.E
It's always a pure pleasure to watch yours videos. Not only the food looks delicious, but I love the whole production, the filming, the music, the editing. Thank you
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ashleykw24
I made these and they came out soooo good Thank you for the recipe I didn't have raisins but I had dried cranberries so I used those instead. Still amazing
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Linz Philip
Thank you for this amazing recipeI tried this over the weekend. It came out just perfectI baked it for my friends. They all loved it. Thank you
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John Cena
I have tried most all your recipes it always turn out to be a success all the time. I'm glad I found you keep up the good work. You awesome.
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Alice Kalorian
Is the 1 teaspoon of sugar (step #2) IN ADDITION to the 1/2 cup listed in the ingredients or part of that 1/2 cup measure?
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