Double choc hot cross buns

Chocolate baking recipe for 4 - 8 people, takes only 20 mins; recipe has milk, strong white bread flour, cocoa powder, fast-action dried yeast, golden caster sugar, ground cinnamon, large egg, vanilla extract, raisins, chocolate chip, white chocolate, milk and plain flour.

Double choc hot cross buns

Double choc hot cross buns

Recipe by Chef Soomro Course: Chocolate baking
Servings

4 - 8

servings
Prep time

45 mins

Ingredients

  • Milk: 300ml milk
  • Plain Flour: 50g plain flour
  • Ground Cinnamon: 1 tsp ground cinnamon
  • Golden Caster Sugar: 50g golden caster sugar
  • Vanilla Extract: 1 tsp vanilla extract
  • Large Egg: 1 large egg, beaten
  • Fast Action Dried Yeast: 7g sachet fast-action dried yeast
  • Cocoa Powder: 50g cocoa powder
  • Raisins: 100g raisins
  • Chocolate Chip: 100g milk chocolate chips
  • White Chocolate: 50g white chocolate
  • Strong White Bread Flour: 400g strong white bread flour, plus extra for dusting

Directions

  1. For the dough, warm 275ml of the milk for a few mins in a small pan or 1 min in a microwave on High. Mix the flour, cocoa, yeast, sugar and cinnamon in a large mixing bowl, and whisk the egg and vanilla extract into the warm milk. Pour the liquid into the dry ingredients and stir to make a soft dough. Tip the dough onto a clean work surface and knead for 10 mins until smooth and elastic. Put the dough back in the cleaned mixing bowl, cover with oiled cling film and leave to rise until doubled in size - about 1 hr.
  2. Turn the dough back out onto a work surface, scatter over the raisins and chocolate chips, and knead them in.
  3. Line a large baking sheet with baking parchment. Divide the dough into 12 equal pieces and shape each into a smooth ball. Arrange the balls on the prepared baking sheet in a 4 x 3 formation, leaving some room in between for rising. Score a cross on the top of each bun, cover loosely with oiled cling film and leave to prove until the buns have nearly doubled in size.
  4. Heat oven to 190C/170C fan/gas 5. For the white chocolate crosses, melt the white chocolate with the milk in a small pan or in the microwave, then stir in the flour, 1 tbsp at a time, to make a smooth paste. Spoon into a disposable piping bag or food bag, and snip off the tip of the corner.
  5. Glaze the buns with the remaining milk and bake for 15 mins, then pipe on crosses where you scored the dough and bake for 5 mins more. Cool on a wire rack before eating.