- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
- Spinach and Shiitake Mushroom Stuffing
Chocolate Chunk Hot Cross Buns
Watch the video for this recipe:
I’ve wanted to make Hot Cross Buns for quite some time now and as Easter is coming I really wanted to share with you this delicious recipe.
Traditionally they are sweet buns made with raisins and spices and a cross on top, served on Good Friday. I am sharing with you the way I like them most - with raisins, spices and lots and lots of chocolate inside. These buns are soft, light, very flavorful and chocolaty, some of the chocolate chunks get melted while baking which is awesome. Really love the apricot glaze on top that makes them shine and bring extra flavor. They are simply divine, and serving them for breakfast with some butter alongside coffee makes them totally irresistible.
The recipe is not hard at all it just needs patience as in order to get soft buns the dough needs to rise three times. I highly recommend trying these for Easter if you have time, you and your family will be surely delighted.
- Makes 12 buns
- 3 cups (375g) bread flour
- 1/2 tsp (2g) salt
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (2g) ground nutmeg
- 1/4 tsp (1g) ground ginger
- 1/2 cup (100g) sugar
- 15 g fresh yeast (1 tsp active dry yeast)
- 3 tbsp (40g) butter, melted
- 1/2 cup (120ml) lukewarm milk
- 1 tsp (5g) vanilla extract
- 1/4 cup (60ml) water
- 1 egg
- 1/2 cup (70g) raisins
- 7 oz (200g) semisweet chocolate, cut into chunks
- For the crosses
- 5 tbsp (40g) flour
- 3-4 tbsp (45-60 ml) water
- 2 tbsp Apricot Jam
- In a large bowl whisk together flour with sugar, salt, cinnamon, nutmeg and ginger.
- In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/4 cup milk and then add to the flour mixture. Add the butter, egg, vanilla, rest of milk and water and start kneading until soft and smooth and slightly pulls away from the sides of the bowl. Transfer to an oiled bowl.
- Cover with plastic wrap. Let it rest for about 1-1.5 hours at room temperature (warm space) until doubled in size.
- Incorporate raisins and chocolate into the dough, cover and let it rise again for 30 minutes.
- On a lightly floured surface turn the dough out and divide into 12 pieces. Roll each piece into balls.
- Place the dough balls into a parchment paper lined baking sheet and cover with an oiled plastic wrap. Let them rest again for 30-45 minutes.
- Preheat oven to 400F (200C).
- In a bowl combine flour with water to form a thick paste. Transfer into a piping bag fitted with a 3 mm small tip.
- Pipe crosses onto buns.
- Bake for 15 minutes until golden brown.
- Brush the buns with warm apricot jam right after you take them out of the oven.