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Surprise-inside chocolate hazelnut hot cross buns recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in irresistible chocolate hot cross buns that will have your family craving more this Easter!
Ingredients:
  • 427.45 gm warm milk
  • 70.95 gm caster sugar
  • 7g sachet dried yeast
  • 1187.50 ml plain flour
  • 7.50 gm ground cinnamon
  • Pinch of salt
  • 75g butter, melted, cooled
  • 1 egg, lightly beaten
  • 2 tsp vanilla bean paste
  • 125.00 ml dark choc chips
  • 2 x 125g packets Baci Perugina Original Dark Chocolates, unwrapped
  • 6.00 gm gelatine powder
  • 40.00 gm boiling water
  • 100g dark chocolate, chopped
  • Baci Perugina Original Dark Chocolates, unwrapped, to serve
Instructions:
  • Prepare a large baking tray with baking paper. In a jug, combine milk, 1 tablespoon of sugar, and yeast. Whisk until the yeast has dissolved. Let it rest in a warm spot for 10 minutes or until the mixture becomes foamy.
  • In an electric mixer with the dough hook attached, combine flour, cinnamon, remaining sugar, and salt. Create a well and add butter, egg, and vanilla to the yeast mixture. Stir to combine, then add to the flour mixture. Mix on low speed until just combined, then increase to medium-low speed and knead for 3 to 4 minutes until the dough is smooth and elastic. Transfer the dough to a lightly oiled bowl, cover with greased plastic wrap, and let it rest for 1 hour until doubled in size.
  • Gently deflate the dough and place it back in the electric mixer bowl. Add chocolate chips and knead for 1 minute until well combined. Divide the dough into 20 equal portions. Roll each portion into a ball, make an indent in the center, and place a Baci chocolate inside. Fold the dough over to seal, reshaping it into a smooth ball. Repeat with the remaining dough and Baci chocolates. Arrange the dough balls on a prepared tray as shown in the picture. Cover loosely with greased plastic wrap and let it rest for 30 minutes until doubled in size.
  • Preheat your oven to 190C/170C fan-forced while you prepare the rest of the recipe.
  • Bake the buns for 25 to 30 minutes until golden and they sound hollow when tapped. In a small heatproof jug, sprinkle gelatine over boiling water and whisk until dissolved. Brush the warm buns with the gelatine mixture and let them cool completely.
  • Melt the chocolate in a microwave-safe bowl until smooth. Transfer it to a small snap-lock bag, cut off a corner, and pipe crosses onto the buns. Let them set for 1 hour before serving.
  • Garnish warm hot cross buns with additional Baci chocolates for a delectable presentation.

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