Chocolate and Orange Hot Cross Buns
Chocolate and Orange Hot Cross Buns

Chocolate and Orange Hot Cross Buns

PREP: 2 hrs
COOK: 25 MINS
Bit Tricky
Serves: 12

Try this delicious recipe to make hot cross buns this Easter with chocolate and orange.Enjoy the buns whilst still warm with a nice cup of tea or coffee!

Chocolate and Orange Hot Cross Buns
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ChocOrangeHotCrossBuns

Fast-action dried yeast

2 x 7g sachet

Sugar

1 tsp

Strong bread flour, plus a little extra for kneading

450g

Caster sugar

100g

Salt

1tsp

Cocoa powder

40g

Mixed spice

1tsp

Milk chocolate chips

100g

White chocolate chips

100g

Candied orange peel

75g

Zest

2 oranges

Carnation Evaporated Milk, extra for glazing

100g

Egg beaten

1

Unsalted butter, melted

50g

Flour

5tbsp

Apricot jam

1tbsp

Step 1 of 4

In a small bowl mix the yeast and 1 teaspoon of sugar and 4 tablespoons of water together, leave until frothy.

Step 2 of 4

Chocolate and Orange Hot Cross Buns

Add the flour, sugar, salt, cocoa, mixed spice, both chocolate chips, candied peel and the orange zest to a large bowl, mix well with a wooden spoon. In a jug, stir the yeast mixture with the evaporated milk, beaten egg, melted butter and 200ml lukewarm water. Quickly pour in the wet ingredients from the jug into the bowl with the dry ingredients. The mixture will be sticky at first and then form a soft dough, use your hands to bring it together into a ball. Tip onto a floured surface and knead for about 5 minutes until smooth and elastic. (This step can be made in a stand mixer with a dough hook on a slow setting).Place the dough back into the bowl and cover with cling film, leave in a warm spot to prove for 45 minutes to an hour or until the dough has doubled in size.

Why not try a white chocolate and cherry version? Add 100g white chocolate chips, 75g chopped dried cherries and 100g glace cherries.

Step 3 of 4

Chocolate and Orange Hot Cross Buns

Tip the proved dough onto a floured surface and roll into 12 equally sized pieces. Place on a lined baking sheet in rows, leaving a space of half bun between each row (the dough will expand again when proving and in the oven so they can be pulled apart when cooked). Leave to prove for about 1 hour until double in size.

Step 4 of 4

Chocolate and Orange Hot Cross Buns

Preheat the oven to 200°C (180°C with fan) Gas mark 6. Glaze the buns with some of the remaining evaporated milk. Mix the plain flour with 3 tablespoons of water and use to pipe crosses onto the buns. Bake the buns for 25-35 minutes until they make a hollow sound when the underneath of the buns is tapped. Warm the apricot jam in a small saucepan and brush onto the buns whilst still warm.

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