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.
- 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.