Good Friday comes this month, the old woman runs, with one or two a penny hot cross buns (Poor Robin’s Amanack (1733) )
I always like to make an effort to bake something traditional and seasonal to mark special times of year and so last Easter, I decided to try my hand at Hot Cross Buns. Only trouble is, my husband and I both can’t stand dried fruit, so as usual I opted for chocolate instead!
My first attempt was using a gluten-free recipe, which we both loved, but didn’t keep fresh for very long. This year, I opted instead for the ‘gluten-full’ version as I was keen to try my skills at kneading dough. We loved this too!
Hot Choc Buns
625 grams strong white flour
1 1/2 tsp. fast action yeast
1 tbsp. sugar
1 tbsp. honey
1 tbsp. cocoa powder
50 grams of butter plus extra butter for greasing.
275 ml milk
100 grams white chocolate
100 grams milk chocolate
1 tsp. cinnamon
For the topping
75 grams white chocolate
1 tbsp. golden syrup
1/2 tsp. of cinnamon
- Add the flour, salt, cocoa and cinnamon into a large bowl.
- Rub in the butter to the flour mixture.
- Make a well and add in the honey, sugar and yeast.
- Beat the egg and add into the mixture.
- Heat the milk in a microwave for about a minute (until it is slightly warmer than room temperature) Add the milk into the mixture and mix together to form a dough.
- On a lightly floured surface, turn out the dough and flatten as much as you can.
- Add half the white chocolate and milk chocolate and work into the dough.
- Flatten the dough out again and work the rest of the chocolate into the dough.
- Knead the dough for approximately 5 minutes until it is smooth and elastic.
- Shape the dough into a ball shape.
- Grease the large bowl with butter and add the dough into the ball.
- Cover with a clean tea towel and place the bowl in a warm place for an hour to prove.
- After an hour, place the dough on a lightly floured surface and knock back ((??)) the dough.
- Shape it into a ball and place back into the bowl, cover with the tea towel and leave to rise for a further 30 minutes.
- After 30 minutes, turn the dough out onto a lightly floured surface, divide the mixture in two, roll out each of the two parts and divide each part into 6 equal pieces.
- Roll each piece into a ball and then flatten slightly to make a bun shape.
- Cover the 12 buns and leave to rest for 5 minutes.
- Grease a baking tray with butter (I greased two smaller baking trays as my oven isn’t that big) and add the buns to the tray(s).
- Completely cover the buns with cling film and leave to rise for 40 minutes Preheat the oven to 230C/gas 8. (I put my oven on about 15 minutes before I put the buns in the oven.)
- Place the buns in the oven for 10 minutes.
- While the buns are baking, place the golden syrup into a bowl and stir.
- Heat the golden syrup up in the microwave for 10-15 seconds.
- As soon as the buns are ready, brush the golden syrup over the buns, then place them on a wire rack to cool.
- After they have cooled, melt the white chocolate. To melt, I chop up the chocolate, place it into a microwaveable bowl and heat for 20 seconds at a time until just melted. In between each 20 second interval, I stir the chocolate making sure the mixture does not get too hot.
- Once melted, add to a piping bag and pipe a cross on each bun.
- Leave the chocolate to set and serve!
- The buns taste good straight from the oven. But please remember to cool slightly before eating- ‘hot’ should not be taken too literally!
- If you do not like cinnamon then feel free to leave this out.
- Use dark chocolate, if you prefer it to milk. The chocolatier the better!
- The buns taste good with butter spread over them.
- The only difficult part to this recipe is the kneading of the dough as it is quite stiff.
………….No jokes please about buns in the oven!!