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Checkerboard hot-cross buns
Checkerboard hot-cross buns
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Prep Time:
160 minutes
Cook Time:
35 minutes
Total Time:
195 minutes
Indulge in irresistible hot cross buns this Easter with family and friends.
Ingredients:
  • 7g sachet (2 tsp) dry yeast
  • 386.25 gm milk, warmed
  • 53.75 gm caster sugar
  • 1000.00 ml plain flour
  • 20.00 gm cocoa powder
  • 60g butter, chilled, chopped
  • 1 egg, lightly beaten
  • 62.70 gm NESTLÉ BAKERS' CHOICE White CHOC BITS
  • 62.70 gm NESTLÉ BAKERS' CHOICE Dark CHOC BITS
  • 225.00 gm icing sugar mixture
  • 5.00 gm butter, softened
  • 40.00 gm boiling water
  • 5.00 gm cocoa powder
Instructions:
  • Prepare a 6cm-deep, 23cm square cake pan by greasing it. In a jug, combine yeast, milk, and 1 tablespoon of sugar. Whisk together until the yeast is dissolved. Cover the jug and set it aside in a warm place for 10 minutes or until the mixture becomes foamy.
  • 1. Sift half of the flour into a bowl and sift cocoa over it. Rub in half of the butter until the mixture resembles fine breadcrumbs. Stir in half of the remaining sugar. 2. Sift the remaining flour into another bowl and rub in the remaining butter until the mixture resembles fine breadcrumbs. Stir in the remaining sugar.
  • Pour half of the egg and half of the yeast mixture into the cocoa mixture and mix well. Turn the dough onto a lightly floured surface, knead for 1 minute, and transfer to a lightly oiled bowl. Cover and let it rest in a warm place for 1 hour until doubled in size. In the meantime, combine the remaining yeast mixture and egg with the flour mixture, then repeat the kneading, transferring to a bowl, covering, and allowing to rise as before.
  • Gently press down the cocoa dough, then transfer it to a floured surface. Knead for 5 minutes until it's smooth. Mix in the white chocolate bits and knead until well combined. Shape the dough into 8 equal-sized balls, then cover and set aside. Repeat the process with the flour dough and dark chocolate bits.
  • Preheat your oven to 200°C/180°C fan-forced. Place the colorful balls in a checkerboard pattern in the prepared pan. Cover and let them rest in a warm spot for 30 minutes until they slightly rise.
  • Bake uncovered at a high temperature for 10 minutes, then lower the heat and continue baking until golden and cooked through. Allow to rest in the pan for 5 minutes before transferring the buns to a wire rack, top-side up.
  • Prepare the icing by sifting half of the icing sugar into a bowl. Add half of the butter and 1 tablespoon of boiling water. Stir until the mixture is smooth and slightly stiff. Place the icing into a snap-lock bag and cut off one corner. Pipe crosses onto the chocolate buns. Next, sift the remaining icing sugar and cocoa into a bowl. Add the remaining butter and boiling water. Stir until smooth and slightly stiff. Transfer this icing to a snap-lock bag and cut off one corner. Pipe crosses onto the remaining buns. Allow the buns to set for 15 minutes before serving.

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