I have to admit that I’m one of those people who gets really excited when hot cross buns start showing up on the shelves in the supermarkets. Yep, I know. I’m a sucker for commercialism. But seriously, my love of hot cross buns by far outweighs anything else! To be honest, before I bought my Thermomix, making hot cross buns was a bit of a drag. I’d make one or two batches each year, but then just resort to buying them. But the Thermomix really does makes the whole Hot Cross Bun baking thing a breeze.
Well actually, that’s probably a bit of an overstatement! It’s still a little bit of mucking around waiting for the dough to rise, piping the crosses on and glazing the buns, but really… it’s sooooo much easier!
I love the EDC recipe for Hot Cross Buns. However, I usually replace the mixed spice with nutmeg and leave out the cloves – but that’s just personal preference! When I made these super delicious Chocolate Chip Hot Cross Buns, I used the original EDC recipe but replaced the sultanas and currants with 1 and 1/2 cups of mini chocolate chips and made a few other little changes too!
In the past I’ve made my Chocolate Chip Hot Cross Buns using normal sized chocolate chips, but I actually much preferred the mini ones. They look nicer and you seem to get a much more even spread of chocolate throughout the buns. But, it’s totally up to you! Either way, they’ll be delicious.
Chocolate Chip Hot Cross Buns
- 250 g milk
- 1 tbs dried yeast (or 40g fresh yeast)
- 500 g plain flour
- 2 tsp sea salt
- 70 g softened butter
- 50 g caster sugar
- 1 egg
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 cups mini chocolate chips
- 60 g plain flour
- 30 g cocoa
- pinch sea salt
- 1 tsp olive oil
- 100 g water
- 2 tbs water
- 2 tbs caster sugar
- Place milk and yeast into the TM bowl and heat for 1 minute, Speed 1, 37 degrees.
- Add flour, salt, softened butter, sugar, egg, cinnamon and nutmeg and mix for 6 seconds, Speed 7.
- Knead for 2-3 minutes on interval speed.
- Add the chocolate chips and combine for 10 seconds, Reverse Speed 5.
- Work the dough into a ball on a lightly floured board.
- Place in a bowl and cover with a tea towel.
- Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size).
- Divide the dough into 12 portions.
- Roll into balls
- Grease and line a baking tray (I find it easiest to use 2 X 20cm square baking tins) and place the dough balls 1cm apart in the tray.
- Preheat oven to 220 degrees.
- To make the piping, mix the flour, cocoa, sea salt, olive oil and water in the TM bowl for 20 seconds on Speed 4.
- Scrape down the sides and repeat for a further 20 seconds.
- Place the mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off.
- Pipe crosses onto the buns.
- Place the tray into the oven and bake for 10-15 minutes or until golden.
- Meanwhile, heat the sugar and water in the TM bowl for 2 minutes, Speed 4, 100 degrees.
- Brush the syrup over top of the warm buns.
- Leave to cool slightly before transferring to a wire rack to cool completely.