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Choc-caramel hot cross buns
Choc-caramel hot cross buns
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Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Elevate your Easter with our indulgent chocolate caramel hot cross buns.
Ingredients:
  • 7g sachet dry yeast
  • 257.50 gm milk, warmed
  • 40.00 gm caster sugar
  • 750.00 ml Bread and Pizza Plain Flour
  • 1.20 gm salt
  • 20.00 gm cocoa powder
  • 3.75 gm ground cinnamon
  • 50g butter, chilled, chopped
  • 1 egg, lightly beaten
  • 125.00 ml caramel bits
  • 40.00 ml apricot jam, warmed, strained
  • 40.00 ml bread and pizza plain flour
  • 10.00 gm cocoa powder
  • 20.00 gm caster sugar
Instructions:
  • Prepare a 6cm deep, 23cm square cake pan by greasing it. Combine yeast, milk, and half of the sugar in a jug. Whisk until the yeast dissolves. Cover and let it sit in a warm place for 10 minutes, or until foamy.
  • In a bowl, combine flour, salt, cocoa, cinnamon, and remaining sugar. Mix in butter until crumbly. Create a well in the center, then add yeast mixture and egg. Stir until combined. Transfer dough to a floured surface, knead for 1 minute. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
  • Gently deflate dough and transfer to a floured surface. Knead for 5 minutes until smooth. Incorporate caramel bits by kneading. Divide into 16 equal balls. Arrange in a pan, cover, and let rise in a warm spot for about 30 minutes or until nearly doubled. Preheat oven to 200°C/180°C fan-forced.
  • While waiting, prepare the paste: Mix together flour, cocoa, sugar, and 2 tablespoons of cold water in a bowl. Transfer the mixture to a snap-lock bag, cut off a corner of the bag, and pipe crosses onto the buns. Bake for 10 minutes, then lower the oven temperature to 180°C/160°C fan-forced and bake for an additional 20 minutes until the buns turn golden and are fully cooked. Once done, place the buns on a wire rack, brush the tops with jam, let them cool, and serve.

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