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Triple-choc hot cross buns
Triple-choc hot cross buns
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Freshly baked hot cross buns with a generous smear of cold butter are simply irresistible.
Ingredients:
  • 7g sachet dry yeast
  • 257.50 gm milk, warmed
  • 53.75 gm raw caster sugar
  • 750.00 ml plain flour
  • 32.50 gm NESTLÉ BAKERS' CHOICE Cocoa
  • 3.75 gm mixed spice
  • 60g butter, chilled, chopped
  • 1 egg, lightly beaten
  • 82.50 ml dark choc chips
  • 82.50 ml white choc chips
  • 62.50 ml plain flour
  • 5.00 gm raw caster sugar
  • 3.00 gm gelatine powder
  • 10.00 gm raw caster sugar
  • 20.00 gm boiling water
Instructions:
  • Prepare a 6cm-deep, 23cm (base) square cake pan by greasing it. In a bowl, combine yeast, milk, and 1 tablespoon of sugar. Whisk until the yeast is dissolved. Cover the bowl and let it sit in a warm place for 10 minutes or until it becomes foamy.
  • Sift flour, cocoa, and mixed spice into a bowl, then rub in butter until it resembles fine breadcrumbs. Create a well in the center, pour in yeast mixture, crack in the egg, and add the remaining sugar. Stir well to combine. Transfer the dough onto a lightly floured surface, knead for 1 minute, then place in a lightly oiled bowl. Cover and let it rise in a warm place for 1 hour until doubled in size.
  • Gently deflate the dough, then transfer it to a floured surface. Knead for 5 minutes until smooth. Incorporate the chocolate chips by kneading them in. Divide the dough into 16 equal portions and roll them into balls. Arrange them in the pan, cover, and let rise in a warm spot for about 30 minutes until nearly doubled in size.
  • Preheat your oven to 200C/180C fan-forced while you work on the next step.
  • Create Paste for Crosses: In a bowl, mix flour, sugar, and 2 tablespoons of cold water. Transfer the paste into a sealed snap-lock bag and cut a corner off. Pipe crosses onto each bun. Bake for 10 minutes, then lower the temperature to 180°C/160°C fan-forced and continue baking for another 20 minutes until the buns are golden-brown and fully cooked.
  • Prepare Glaze: Sprinkle gelatine and sugar over boiling water in a heatproof jug. Stir with a fork until gelatine dissolves. Flip buns, top-side up, onto a wire rack. Brush tops with gelatine mixture. Allow to cool before serving.

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