Easter wouldn’t be the same without Hot Cross Buns, and homemade ones packed with delicious dark chocolate and warming cinnamon are our absolute favourite.
Legend has it that these sweet buns first made their appearance in the 12th century and we will be forever thankful for their creation! Traditionally Hot Cross Buns are eaten on Good Friday, but we think they should be enjoyed all through the Easter period.
Hot Cross Buns aren’t difficult to make but they do take some time (2-3 hours) as the dough needs time to rise. However the wait is so worth it, there is nothing more mouth-watering than the delicious waft of cinnamon, spice and chocolate coming from the oven.
4 cups of plain flour
1/3 of a cup of caster sugar
50 grams of butter
300 ml of fresh milk
2 teaspoons of All Spice
1 teaspoon of ground cinnamon
1 and a 1/2 cups of good quality dark chocolate chips
1/2 a teaspoon of salt
2 x 7g sachets of yeast
1/2 a cup of flour
1/4 of a cup of warm water
1/2 a cup of caster sugar
1/2 a cup of water
1 teaspoon of cinnamon
To make buns, add flour, salt, yeast, caster sugar, cinnamon and all spice to a large bowl. Mix through. In a saucepan gently melt butter and milk and until melted and warm. Add milk mix and eggs to the flour and mix through with a large flat spoon until a dough forms. Add chocolate chips.
Move dough to a floured board and knead for ten minutes. Place dough in a lightly oiled bowl and cover with cling wrap. Put in a warm, draught free spot for 1 hour and 15 minutes until dough has doubled in size.
Punch dough in middle to remove air and move to a floured board and knead for 1 minute. Split dough in to 12 portions and roll in to balls. Place buns on a sheet of baking paper on a flat oven tray about 1cm apart. Cover with cling wrap and allow to rise for another 30 minutes.
In the meantime make glaze by adding caster sugar, cinnamon and water to a saucepan and heat on medium until sugar fully dissolves.
To make Cross mix, in a small bowl add flour and water and mix until a paste forms. Add to a piping bag and pipe lines along each row of buns to create crosses. Place in oven (about 180C/350F) and cook for 20-25 minutes until buns are cooked through. Remove from oven and immediately glaze with sugared cinnamon water. Serve warm with lashings of butter. Enjoy!