The traditionalists among you probably aren’t gonna be happy about my interpretation of this Easter treat. But for far too long have us sultana & raisin hating chocolate lovers suffered! No longer do we have to turn our noses up at these sweet, fruit filled buns… no more do we have to cower in fear at the horror of finding a raisin instead of a chocolate chip! For I give you, the chocolate chip hot cross bun!!
Ok, that was a bit dramatic but this is pretty amazing to me! I’ve always strongly disliked hot cross buns for the sole reason that they are crammed full of raisins & sultanas. But with these? Problem solved!
Here is what you will need to make 12.
- 500g Strong White Bread Flour
- 10g Salt
- 75g Golden Caster Sugar
- 10g Instant Yeast
- 120ml Full Fat Milk
- 40g Unsalted Butter, softened
- 2 Medium Eggs, beaten
- 120ml cool water
- 150g Milk Chocolate Chips
- 80g Mixed Peel, chopped
- Grated Zest of 2 x Oranges
- 1 Dessert Apple, peeled cored & cubed
- 1 tsp Ground Cinnamon
For the Crosses
- 75g Icing Sugar
- 1-2 tsp cold water
For the Glaze
- 75g Apricot Jam
- Dough Scraper
- Electric Stand Mixer
Tip the flour into a large mixing bowl. (Or an electric stand mixer.) Add the salt & sugar to one side and the yeast to the other.
Warm the milk gently in a saucepan then add this, along with the softened butter, eggs & half the water to the bowl.
Get your hands stuck straight in and mix it all up. (Or switch onto a low speed if using an electric stand mixer.) Add more water little by little until there is no more flour on the sides of the bowl. (you might not need all of it, use your judgement.) It should be soft but will be quite a wet, rough dough.
Tip the dough out onto a lightly floured surface and knead for a good 10 minutes. You will need to use a dough scraper as it’s a wet dough and will stick to the worktop no matter how much flour you use! (Or mix on a medium speed in an electric stand mixer for about 5 minutes.)
Place the dough into a lightly oiled bowl, cover with cling film or a damp tea towel and leave to prove for about an hour or until doubled in size.
Tip the dough out onto a lightly floured surface, stretch it out and scatter over the chocolate chips, mixed peel, orange zest, apple & cinnamon. Knead until all the ingredients are evenly distributed.
Place on a large baking sheet (or sheets) lined with baking paper or a silicone baking mat, then cover with a light, damp tea towel and leave to prove for another hour. They should at least double in size and spring back quickly when prodded with your finger.
Preheat your oven to 220°C/Fan 200°C.
Meanwhile, to make the glaze, warm the apricot jam with approx 2 tbsp water and pass through a sieve.
To make the ‘cross’, sift the icing sugar into a bowl then add the water a little at a time. Stir until you get a thick icing. (Don’t make it too runny or it won’t hold it’s shape.)
Load a piping bag with a round nozzle (or just snip the end if you don’t have one) and pipe crosses over each bun.
I was sincerely surprised at how much I loved the flavour of these buns. As a former ‘seriously fussy eater’, if you’d have told me I’d be eating a roll with ‘bits’ in I probably would have laughed in your face! Especially with mixed peel and apple chunks inside! It’s a really beautiful combination of flavours though, I particularly love the punch you get from the orange zest, very tasty!
Happy Easter all! Until next time.