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You should be making Chocolate Chip Hot Cross Buns (and here’s how)

Apr 8, 2020  ·  3 min read
Nothing says Easter like Hot Cross Buns.

And this year, even more than ever, we’ll be seeking comfort in the arms of the warmly spiced carbohydrates otherwise known as hot cross buns.

We’ve enlisted the help of our Pastry Chef, Jillian McInnes, to share her secrets on the ultimate soft, fluffy and chocolate-y buns. Plus, they taste even better than a store-bought version!

Here’s what you’ll need:

For the buns

  • 440ml of warm milk
  • 10g dry yeast
  • 10g sugar
  • 600g plain flour
  • 50g 100% Dutch cocoa powder (or any cocoa you can find will suffice)
  • 5g ground ginger
  • 5g ground mixed spice
  • 6g salt
  • 1x egg
  • 75g of melted butter
  • 200g of good quality dark Chocolate Chips

For the cross

  • 50g of plain flour
  • 65ml of water
  • 10g of sugar
  • A piping bag

For the glaze

  • 200g of sugar
  • 200ml of water

Makes: 16

A few snaps from Jill’s kitchen. 

Here’s how to do it:

Start by gently heating a small pot and placing your milk into it. Take the pot off the heat and then add in your yeast and sugar. Whisk together and set aside.

Pop all your dry ingredients into a medium size bowl and mix them together. Make a well in the centre of your dry ingredients and slowly pour the yeast mixer in, followed by the egg and melted butter. Mix together until your mixture forms into a dough.Place your dough onto a lightly floured bench or board and knead the dough until smooth.

Prepare a lightly oiled large bowl and place your dough inside. Cover it with a tea towel and leave it to rise in a warm area until it doubles in size. Once your dough has doubled, place your dough back onto your bench and knead in the chocolate chips (our favourite part).

Once you’ve finished adding your chocolate, you’ll need to cut your dough into 16 pieces (around 100g each) and then roll them into balls. Prepare a tray lined with baking paper and place your balls ensuring you leave 1cm between each bun.

Pop a teal towel over the tray and leave them somewhere warm for the second prove. Whilst the buns are proving, turn your oven on to 175 degrees.

In the meantime, you can prepare your ingredients for the cross part of your buns. Whisk together all your ingredients and then place them into a piping bag. Once your buns are proved, pipe lines over the buns to give them a cross.

Place your buns into the oven and bake for 20 to 25 minutes or until cooked through.

While your buns are baking, make the glaze for the top of your buns by placing the sugar and water into a small pot and bring the ingredients to a boil then reduce for 5 minutes. Once your buns are cooked, place them onto a cooling rack and brush the glaze over them.

Serve the buns fresh with butter or keep them until tomorrow and toast them up.

Don’t forget to snap a picture of your creation and tag us at @QTMelbourne.


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