Chocolate Chip Hot Cross Buns

Chocolate Chip Hot Cross Buns might be just the hor d'oeuvre you are searching for. This recipe serves 16. For 39 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 14g of fat, and a total of 331 calories. This recipe is liked by 20 foodies and cooks. Head to the store and pick up sugar, flour, water, and a few other things to make it today. It will be a hit at your Easter event. From preparation to the plate, this recipe takes around 2 hours. It is brought to you by Seeded at the Table. Overall, this recipe earns a not so super spoonacular score of 38%. Similar recipes include Chocolate Hot Cross Buns, Easy Hot Cross Buns (Chocolate Chips), and Chocolate Cherry and Prune Hot Cross Buns.

Servings: 16

Preparation duration: 100 minutes

Cooking duration: 20 minutes

Please support us.   Please supports us. Become a Patron!

 

Ingredients:

1 egg, lightly beaten

4 1/2 cups all-purpose flour

2 Tablespoons instant yeast

1 1/2 cups warm milk

1 teaspoon salt

2 cups semi-sweet chocolate chips

1/4 cup sugar

3 1/2 Tablespoons unsalted butter, melted

3 Tablespoons hot water

2 ounces white chocolate (block or chips)

Equipment:

bowl

mixing bowl

whisk

plastic wrap

baking pan

oven

pastry brush

microwave

wire rack

frying pan

Cooking instruction summary:

Combine the yeast, sugar and milk in a small bowl; set aside. After 10-15 minutes, the mixture should swell.Whisk the flour and salt together in a large mixing bowl. Make a well in the center and add the melted butter, egg and yeast mixture, along with 1 cup of the chocolate chips. Mix together until a dough forms, then knead on low speed for about 5 minutes, until the dough is smooth an elastic. Add a little more flour, if needed.Transfer the dough to a large greased bowl. Cover tightly with plastic wrap and let rise until doubled, about 1 hour.Punch down the dough, then add the remaining chocolate chips, kneading lightly to incorporate them. Divide the dough evenly into 16 balls and place them close together in a parchment lined or greased baking pan.Preheat the oven to 400 degrees F. Cover the hot cross buns with a clean kitchen towl and set aside to rise for 20 minutes.Bake for 20 to 25 minutes, until golden brown and fragrant. While the buns are baking, prepare the glaze.Dissolve the sugar in the hot water. Once the buns are done baking, remove from the oven and immediately coat them with the glaze, using a pastry brush. Let cool in a pan on a wire rack.Melt the white chocolate in the microwave, stirring every 30 seconds. Transfer to a small zipper bag or piping bag, snip off the end and pipe crosses across the tops of the buns.Serve warm.Source: Adapted from Butter Baking

 

Step by step:


1. Combine the yeast, sugar and milk in a small bowl; set aside. After 10-15 minutes, the mixture should swell.

2. Whisk the flour and salt together in a large mixing bowl. Make a well in the center and add the melted butter, egg and yeast mixture, along with 1 cup of the chocolate chips.

3. Mix together until a dough forms, then knead on low speed for about 5 minutes, until the dough is smooth an elastic.

4. Add a little more flour, if needed.

5. Transfer the dough to a large greased bowl. Cover tightly with plastic wrap and let rise until doubled, about 1 hour.Punch down the dough, then add the remaining chocolate chips, kneading lightly to incorporate them. Divide the dough evenly into 16 balls and place them close together in a parchment lined or greased baking pan.Preheat the oven to 400 degrees F. Cover the hot cross buns with a clean kitchen towl and set aside to rise for 20 minutes.

6. Bake for 20 to 25 minutes, until golden brown and fragrant. While the buns are baking, prepare the glaze.Dissolve the sugar in the hot water. Once the buns are done baking, remove from the oven and immediately coat them with the glaze, using a pastry brush.

7. Let cool in a pan on a wire rack.Melt the white chocolate in the microwave, stirring every 30 seconds.

8. Transfer to a small zipper bag or piping bag, snip off the end and pipe crosses across the tops of the buns.

9. Serve warm.Source: Adapted from Butter Baking


Suggested for you

Berry Banana Breakfast Smoothie
Farfalle with Shrimps, Tomatoes Basil Sauce
Eggplant & Artichoke Heart Galettes
Cherry ice cream
Flank Steak with Herbed Salsa
Cinnamon Sugar Fried Apples
Dump Cake
Fall Fruit Compote
Scotch Egg
Bacon Wrapped Breadsticks
Support Us

Become a Patron!

Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

A cauliflower is a plant explosion in extremely slow motion.

Popular Recipes
Robin Egg Chocolate Malt Cookie Bites

Erica Sweet Tooth

Chocolate Peanut Butter Cup Cookies

Mom on Timeout

Just-egg sandwiches

BBC Good Food

Zingy Berry Basil Turkey Grilled Cheese

Pip and Debby

Skinny Single-Serving Peanut Butter Mug Cake

Amys Healthy Baking