My true favourite part about these buns however, is not the chocolate but something more intrinstic.
I do not celebrate Good Friday or Easter, but I always believe in the appreciation of food be it from other cultures, race or religion. Food ( especially good ones! ) always has the ability to bring people together and these Double Chocolate Hot Cross Buns are no exception. I will be sharing them be it with my friends and family who celebrate or not. We can all enjoy some good food, especially ones that I made with so much effort!
In order to facilitate the learning process, I have included a video attached with the recipe as usual and I hope that it helps you, especially if you would want to make the buns as evenly sized as possible! Do feel free to approach me if you have any questions or feedback, I am always open to them!
To sum up my description for these buns, they are soft and slightly chewy. I can’t stop wanting more of that white chocolate glaze. It is so well moderated yet such a needed additional touch that I always crave for another bite with that white chocolate!
Double Chocolate Hot Cross Buns
by Javier Tan March-30-2018
The perfect Hot Cross Buns for people who pick chocolate delights over fruity breads! Nothing will go wrong with chocolate, and double the chocolate? You should know the answer!
- 3 and 3/4 Cups or 450g All Purpose or Plain Flour
- Approx. 3/4 Cup or 160g Semisweet Chocolate Chips
- 1/4 Cup or 50g Granulated White Sugar
- 1 Tablespoon or 8.5g Instant Yeast
- 1 Teaspoon or 5.6g Table Salt
- 1 Teaspoon or 6g Ground Cinnamon
- 5 Tablespoons or 71g Unsalted Butter, Room Temperature
- 1/4 Teaspoon or 1.25g Vanilla Extract
- 1 Large Egg, Separated, Room Temperature
- 1 Cup or 235g Milk, Room Temperature
- 1/2 Cup – 1 Tablespoon or 100g Water
- 1 Tablespoon or 15g Milk ( Egg Wash )
For White Chocolate Glaze:
- About 1/2 Cup or 100g White Chocolate Chips
- 2 Teaspoons or 10g of Milk
- In the bowl of your stand mixer, mix together the dry ingredients ( Yeast, Cinnamon, Table Salt, All Purpose Flour and Sugar ) until well distributed.
- In a separate mixing bowl, mix together egg yolk, milk, water and vanilla extract and stir until a single consistency is achieved.
- Starting the mixer at low speed, slowly add in the wet mixture into the dry as it mixers, over three to four minutes, until a dough starts to form.
- As the dough starts to form, add the butter in at medium low speed for another 3-4 minutes.
- When the butter is almost fully incorporated, add in the chocolate chips in two additions as the stand mixer is still mixing at medium low speed. The whole process will take another 3 minutes. Make sure to scrap the sides of your bowl there and then.
- The dough should be smooth, sticky and elastic. It should be easy to remove from the bottom of the bowl. Transfer it to a lightly floured surface.
- Knead for about 30 seconds to form a smooth ball of dough, and then transfer it to a greased mixing bowl. Cover with a plastic wrap and proof until it doubles in size, about an hour.
- Once ready, deflate it and apply some flour on top of it, this is to facilitate the separation of dough.
- Take 85g portions of dough. To each portion, roll into a ball. You can do so by stretching the dough around the tip of your thumb, release it, and pinch the ends to seal. Reshape the ball using your fingers to make it even.
- Transfer the ball of dough onto a 9 inches x 13 inches baking tray. Cover and leave to proof for about an hour or until the dough becomes puffy and touches each other.
- 5 minutes before the dough is done proofing, preheat your oven to 180 degrees C and prepare your egg wash by mixing the egg white and milk.
- Brush the egg wash over the buns that have done proofing and bake in the oven for about 17-19 minutes, rotating the tray at the 8-9 minute mark.
- Leave to cool to room temperature before spreading the white chocolate glaze.
- To make white chocolate glaze, melt the white chocolate and milk using a double boiler at medium low heat. Stir frequently.
- Once the white chocolate glaze is done, leave to cool for about 5 minutes before transferring to piping bag.
- Pipe when ready.17. Serve the buns!
- Prep time: 2 hour 30 mins
- Cook time: 30 mins
- Total time: 3 hour
- Yield: 12 Buns
- Keep well for up to 2-3 days at room temperature. If want to be consumed later, do not put the white chocolate on it yet. Freeze it and then heat it up at 180 degrees C for 5 minutes after thawing, then put the glaze.
- The buns are brown because the mixer hits some of the chocolate, causing them to break apart and be integrated into the bun. If you do not want the brownness, knead the chocolate in.
- If you would like to be updated for more recipes, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support!
- For any questions, feel free to approach me or the video for clarification! ( The video will be out in 24 hours, currently working on it! ).
From My Home to Yours,
Bakeomaniac Javier 🙂