Try these traditional Hot Cross Buns with a twist, the addition of Cacao Powder and Butter supplies a healthy nutritious yet yummy chocolatey taste! The perfect afternoon tea snack for all the family.
Equipment
- Large Mixing Bowl
- Cling Film
- Baking Tray
- Baking Paper
- Disposable Freezer Bag
- Brush (for the Glaze)
- Wire Cooling Rack
Ingredients
- 450g of strong White Bread Flour
- 1 Tsp of Salt
- 3 Tsp of Easy Bake Yeast
- 1 Large Egg
- 200ml of Warm Milk
- 100g of Chocolate Chips
- 80g of Raisins or Currants
- 30g of Plain Flour
- 2 Tbsp of Apricot Glaze
Method
- Put the Bread Flour, Cacao Powder, Salt, Yeast and Agave Syrup in a mixing bowl and combine together.
- Rub the Cacao Butter into the ingredients until it forms a coarse mixture.
- Whisk the Egg with Milk and fold into the bowl until a soft dough is formed.
- Take mixture out of bowl, sprinkle extra flour onto surface and knead it, then place back into bowl, cover with cling film and leave for 1 hour.
- When ready roll out dough on floured surface and scatter the Chocolate Chips and Raisins into it then shape the dough into 12 round buns.
- Place on a lined baking tray and cover with cling film for 1 hour.
- Preheat the oven to 200c.
- Mix the Plain Flour with 2 Tbsp of Cold Water until it forms a paste.
- Fill a disposable freezer bag with the paste, snip one corner off and use as a piping bag to draw crosses on the top of the buns.
- Bake buns for 15 minutes or until cooked through and golden brown.
- Brush Apricot Glaze over the buns while they're still warm and just out of the oven.
- Leave buns to cool on wire rack.
- Share and enjoy!
Print
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