A tweak on a Hot Cross Bun recipe, that is a lovely Easter treat or great for picnics any time of the year. (Maybe a way to use up all the chocolate after Easter?)
I spotted a recipe posted by a fellow blogger English Mum for Spiced Chocolate Hot Cross Buns.
Her step by step instructions made it look so easy and the last picture with oozy chocolate inside the bun just kept playing on my mind.
Then after the request for another batch of hot cross buns from the family I decided to give these chocolate hot cross buns a go. I made some tweaks for what I felt would work in my Panasonic bread machine and it turned out absolutely delicious!
- 1 & ½ tsp quick dried yeast
- 450g strong white bread flour
- 50g butter
- ½ tsp salt
- 1 tsp mixed spice
- 1 tsp lemon juice
- 75g sugar
- 25g cocoa powder
- 1 egg (beaten)
- 230g/ 230ml milk
- Additional ingredients:
- 100g dark chocolate roughly chopped
- 1 tbsp cocoa powder
- 1 tbsp plain flour
- For the glaze:
- 1 tbsp castor sugar
- 2 tbsp milk OR Marmalade OR Apricot jam
- Measure all your basic ingredients into the breadmaker tin and set your machine to a Basic Raisin Dough program or equivalent.
- If your machine has a nut dispenser, put your Additional ingredients- your chunks of ich dark chocolate- or add when your machine indicates.
- Once all ingredients are mixed, remove the dough and shape into 12 equal sized balls on an oven tray. Place in a warm place to prove until double in size. (If your oven has a 40C setting- put in there for 20 minutes)
- While you wait mix your ingredients for the crosses. Add enough water to make it into a paste to pipe or drizzle on with a teaspoon.
- Preheat your oven to 200C and pipe your crosses onto your buns.
- Bake for 15 minutes until golden brown and make up your glaze in the meantime.
- Brush your glaze over your hot buns