I had my goddaughter coming to stay so I wanted to make some ‘kid-friendly’ hot cross buns and I’m pleased to say these got a big thumbs up! They are best eaten still warm from the oven while the chocolate chips are gooey and melted. They are also delicious toasted with butter!
I have not decorated these buns with the pastry cross, just a slice with my knife as I think the pastry makes it too rich and doughy.
This recipe makes 12 large buns or 18 small ones.
- 85g milk chocolate chips
- 450g strong white flour
- 50g golden caster sugar
- A pinch of salt
- 1 teaspoon of ground cinnamon
- ½ teaspoon of freshly grated nutmeg
- Zest of 1 orange
- A 7g sachet of fast-acting yeast
- 50g unsalted butter, melted and cooled slightly
- 150ml tepid whole milk
- 5 tablespoons tepid water
- 1 large, organic egg, beaten
- To glaze – 2 tablespoons granulated sugar and 2 tablespoons water
Measure out the flour, salt, spices, yeast and sugar into a large bowl. Give it a good stir then make a well in the centre and pour in the melted butter, milk, orange zest, water and beaten egg. Mix well then tip the dough out onto a lightly floured surface and it give a good knead for 10 minutes until the dough has become smooth and elastic. Place the dough into an oiled bowl, cover with cling film and leave in a warm place for 1 ½ hours or until the dough has doubled in size.
When the dough has risen pop it out onto a lightly floured surface, add the chocolate chips and knead the dough for 2-3 minutes. Try and get the chocolate chips evenly spread throughout the dough. Divide the dough into 12 equal pieces (or 18 if you like a smaller bun) and shape each one into a round bun. Make a cross on the top of each bun using a sharp knife, then place them onto a prepared, lightly greased baking tray (you will need two).
Cover them loosely with cling film and return them to your warm place. Leave to rest and rise again for 30 minutes. While they are rising, pre-heat the oven to 200c. After 30 minutes, just before you bake the buns, go over each sliced cross again with a sharp knife as this helps make the ‘cross’ more pronounced when it’s cooked.
Bake the buns in the oven for about 15 minutes or until golden brown and hollow-sounding when the base is tapped. While the buns are baking, in a small pan dissolve the sugar in the water until you have a syrup.
As soon as the buns come out of the oven, pop them on a wire rack and brush them with the syrup to give a sticky, sweet glaze.
Made for My Baba by Fleur, at The Food Stork.