Photography: Mikkel Vang / Styling: Emma Knowles & Lisa Featherby
Looking for a simple and delicious Easter treat that’s perfect for novice bakers? Our chocolate hot cross buns recipe makes for a fun twist on a traditional favourite. Follow our easy step-by-step instructions using basic ingredients and fill your home with the sweet aroma of baking bread, then ask yourself, “Can I last until Good Friday to eat them?”!
Ingredients
Method
1.
Combine sugar, cocoa, yeast, cinnamon, 450g flour and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Heat milk and butter in a small saucepan over low heat until butter melts, cool to lukewarm, then whisk in egg. Add milk mixture to flour mixture and knead until smooth and elastic (8-10 minutes; dough will be quite soft). Add sultanas, chocolate and candied orange, knead to combine, then transfer dough to a lightly buttered bowl, cover and stand in a warm place until doubled in size (50 minutes to 1 hour).
2.
Knock back dough, divide into 12 even pieces, then roll each into a smooth ball. Arrange in four rows of three on a large baking tray lined with baking paper, leaving 1.5cm between each for dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).
3.
Preheat oven to 220˚C . Stir remaining flour, sunflower oil and 50ml cold water, adding a little more water if necessary to achieve a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross on each bun. Bake for 10 minutes, then reduce oven to 200˚C and bake until buns are golden brown and sound hollow when tapped (8-10 minutes).
4.
For the cinnamon glaze, stir sugar, cinnamon and 50ml water in a small saucepan over medium-high heat until sugar dissolves, bring to a simmer, then cool briefly to thicken a little (5 minutes). Brush warm buns with glaze and serve.
Tip: For an extra-indulgent treat, serve choc-cross buns warm from the oven with chocolate hazelnut spread.
