From the Anchor Yeast Kitchen
Chocolate Hot Cross Buns
Prep 1 hr 40 mins
Baking Time
20–25 mins
Total 2 hr 5 mins
Makes 18 Chocolate Hot Cross Buns
easy
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By
Anchor Yeast Kitchen
A delicious alternative for Easter, these Chocolate Hot Cross Buns will have the family coming back for more.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
75
ml
Sugar
( 5 tbsp )
60
ml
Cocoa powder
( 4 tbsp )
60
g
Margarine
( 4 tbsp )
20
g
Anchor Instant Yeast
( 2 packets )
80
ml
Milk
( ⅓ cup )
2
Large eggs, beaten
125
ml
Warm water
( ½ cup )
125
g
Baking chocolate, melted
75
g
Chocolate chips
Icing sugar, to dust
Topping
120
g
Cake flour
( 1 x 250 ml / 1 cup )
3
ml
Salt
( ½ tsp )
45
ml
Oil
( 3 tbsp )
125
ml
Water
( ½ cup )
Glaze
125
ml
Sugar
( ½ cup )
60
ml
Water
( ¼ cup )
Method
Mix the cake flour, salt, sugar and cocoa together. Rub the margarine into the cake flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the milk, egg and warm water together and add to the dry ingredients. Mix together to form a soft dough.
Add the melted chocolate and mix until well blended.
Knead the dough well for 10 minutes until smooth and elastic.
Cover with greased plastic and rest for 20 minutes.
Knock the dough down and work the chocolate chips into the dough, whilst kneading.
Divide the dough into 18 equal pieces and roll each piece into a bun. Place on a greased baking tray. Cover with greased plastic and rise in a warm place, about 1 hour.
Mix the flour, salt, oil and water, for the topping, together until smooth. Mixture should be fairly thin to pipe, but thick enough to hold shape.
Once the buns have risen, pipe a cross over each bun.
Bake in a preheated oven at 180 ºC / 350 ºF for 20 - 25 minutes. Remove from oven and allow to cool for 5 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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