Imagine sinking your teeth into a warm, decadent hot cross bun that's not just ordinary, but packed with intense chocolate flavor in every single bite. These Double Chocolate Hot Cross Buns are about to revolutionize your baking game, transforming the traditional Easter treat into a chocolate lover's ultimate dream. With a rich, cocoa-infused dough studded with dark chocolate chips and topped with a glossy apricot glaze, these buns are so irresistible, they'll have your family and friends begging for seconds before they've even finished their first!
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Cuisine: British
Serves: 12 buns
Ingredients
- 500g strong white bread flour
- 75g cocoa powder
- 75g caster sugar
- 10g salt
- 10g instant yeast
- 300ml whole milk
- 50g unsalted butter, melted
- 2 large eggs
- 150g dark chocolate chips
- 1 egg, for egg wash
- For the cross: 75g plain flour, water
- For the glaze: 75g apricot jam
Instructions
- In a large mixing bowl, combine the strong white bread flour, cocoa powder, caster sugar, salt, and instant yeast. Mix these dry ingredients thoroughly to ensure even distribution.
- Warm the whole milk until it is lukewarm, around 37°C. Add the melted butter and two large eggs to the milk, whisking gently to combine.
- Create a well in the center of the dry ingredients and pour in the milk mixture. Using a wooden spoon or your hands, mix until a soft, sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough should become less sticky and more cohesive.
- Incorporate the dark chocolate chips into the dough, ensuring they are evenly distributed throughout.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth round bun.
- Arrange the buns on a lined baking tray, leaving a small gap between each. Cover and let prove for another 30-45 minutes.
- Preheat the oven to 200°C (180°C fan).
- For the cross, mix plain flour with a little water to create a thick, pipeable paste. Pipe crosses onto the risen buns.
- Brush the buns with beaten egg wash to give a glossy finish.
- Bake in the preheated oven for 18-20 minutes until they sound hollow when tapped underneath.
- Warm the apricot jam and strain to remove any fruit pieces. While the buns are still warm, brush with the jam glaze for a shiny finish.
- Allow buns to cool on a wire rack before serving. Best enjoyed slightly warm with butter.
Tips
- Temperature is Key: Ensure your milk is lukewarm (around 37°C) to activate the yeast correctly without killing it.
- Knead with Patience: Take the full 10-12 minutes when kneading to develop the gluten, which creates a better texture.
- Chocolate Chip Distribution: Fold chocolate chips gently to prevent them from breaking and ensure even spread.
- Proving Environment: Find a warm, draft-free spot for dough rising - near a slightly warm oven works perfectly.
- Cross Piping Tip: Use a piping bag or zip-lock bag with a corner snipped for neat, precise crosses.
- Egg Wash Trick: Use a pastry brush and apply egg wash gently to avoid deflating the risen buns.
- Glaze While Warm: Brush apricot jam glaze immediately after baking for maximum shine and flavor absorption.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
