Marriage's Double Chocolate Hot Cross Buns
By Marriage's Flour
Published on 04 November 2022
How could hot cross buns possibly get any better? By adding chocolate into the mix, that’s how. The ultimate Easter treat, these double chocolate hot cross buns are an indulgent twist on the classic recipe. Particularly delicious when toasted, serve buttered or add chocolate spread for further indulgence. Or if you want to add fruit, then replace 50g of the chocolate chips with 50g of mixed peel.Time and servings
2 hrs 50 minsTotal time
2 hrs 35 minsPrep time
15 minsCooking time
Ingredients
- 565 g of marriage’s strong white bread flour
- 37 g of dark cocoa powder
- 37 g of fresh yeast
- 10 g of sea salt
- 70 g of unsalted butter, diced
- 70 g of caster sugar
- 1 large egg
- 23 g of ground mixed spice
- 5 g of ground nutmeg
- 5 g of ground cinnamon
- 210 g of dark chocolate chips
- 50 g of apricot jam
- 40 ml of vegetable oil
Method
Step 1
Put 465g of the flour, 7g of the salt, cocoa powder, sugar, butter, mixed spice, nutmeg, cinnamon and yeast into a large bowl and mix well. Make a well in the centre then pour in 223ml of tepid water and add the egg. Mix together thoroughly.Step 2
Lightly flour a work surface. Turn the dough out and knead thoroughly for 10 mins until silky smooth. The dough can also be mixed and kneaded in a large electric mixer fitted with a dough hook – work on low for 1 – 2 mins and medium for 6 - 8 mins.Step 3
Add the chocolate chips, distribute evenly and knead. Return the dough to the bowl and cover with a damp tea towel – this avoids a skin forming on the dough. Leave in a warm place for approximately 45 mins.Step 4
Add a fresh dusting of flour to the work surface. Punch down the risen dough and turn it out. Divide the dough into 16 or 17 equal pieces, approximately 70g each, and shape into balls. Set well apart on the baking tray then slip the tray into a large, clean plastic bag (again this avoids a skin forming on the dough) and leave to rise as before until doubled in size – this could take 60 - 90 mins.Step 5
Preheat the oven to 210ºC/410ºF/Gas Mark 6. To make the paste for the cross, mix the remaining 100g of flour and 3g of salt with 100ml of cold water and the vegetable oil to make a smooth thick paste that can be piped. Spoon into a greaseproof paper piping bag (or a sandwich bag) and snip off the tip. Uncover the buns and pipe a paste cross onto each.Step 6
Bake in the heated oven for 13 – 15 mins, taking care not to burn the bottoms. Meanwhile, make the glaze by heating the jam in 30ml of hot water until dissolved. Boil for one minute then brush over the buns as soon as they are out of the oven. Transfer to a wire rack and leave to cool.