A traditional Easter bake with a twist and a bit of a tangy flavour! These hot cross buns are packed full of milk chocolate chips, orange zest and spice for a delicious treat.
Easter is all about chocolate surely? All the supermarkets here in the UK seems be putting a modern twist on the traditional hot cross bun recipe. As chocolate orange is one of my favourite flavour combinations I thought it would make a great hot cross bun recipe! I’ve used a mix of milk chocolate chips and chopped dark chocolate orange with a hint of orange zest.
The chocolate chips bring a bit of indulgence to the traditional hot cross bun and they’re great to bake if you’re like my mum and aren’t too fond of raisins and sultanas. The orange brings a delicious fresh addition and makes these buns the perfect breakfast treat with a cup of tea or coffee. Each bun also has a lovely mix of ground cinnamon and mixed spice.
As you may know from reading my blog ,read recipes are few and far between, but now I have my brand new Morphy Richards Multi-use Fastbake Breadmaker from Debenhams, watch out for more.
The dough is mixed and kneaded in the bread machine, and then the rolls are shaped and baked by hand.
It’s as simple as placing all the dough ingredients into the Morphy Richards Breadmaker excluding the chocolate, selecting the ‘dough’ setting and pressing start. The machine will mix the ingredients and then kneed the dough. While the machine is doing its magic, chop your orange chocolate. I used my stylish but practical Joseph Joseph Cut & Carve chopping board.
When the machine beeps place the chocolate and chocolate chips in and shut the lid. It will then mix for another 5 minutes. The Breadmaker will then continuously beep to let you know the dough is ready to be shaped.
Remove the dough and cut into 16 equal pieces. Roll each piece into a round ball. Place the buns into a lightly greased baking pan in rows. Set aside for 30mins in a warm place until risen.
- 14g dried yeast
- 75g caster sugar
- 250ml warm milk
- 600g plain flour
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 80g butter, chopped
- 100g chocolate chips
- 100g chopped orange chocolate
- 1 egg, lightly beaten
- 80ml warm water
- 1 tablespoon orange zest
- Flour paste for crosses
- 35g plain flour
- 1 tablespoon cocoa powder
- 2 teaspoons caster sugar
- 2 tablespoons cold water
- 5 tablespoons marmalade
- Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover bowl and stand in a warm place for about 10 minutes until the yeast mixture is frothy.
- Sift the flour, spices and salt into the bread machine along with the butter, sugar, yeast mixture, orange zest, egg and water. Select 'dough' setting and press start. Add the chocolate when the bread machine beeps. Press start.
- When the machine has finished remove the dough and divide into 16 portions rolled into a ball. Place the balls, almost touching, on a large greased oven dish. Stand in a warm place for about 20 minutes or until dough has doubled in size. Preheat the oven to 220C.
- Method for crosses
- Sift flour, cocoa and sugar into a small bowl; gradually stir in enough water to make a smooth, thick paste. Place the flour paste into a piping bag with a small tube and pipe crosses.
- Bake buns for about 15-20 minutes or until they sound hollow when tapped.
- Method Glaze
- Put the marmalade in a small saucepan and stir over low heat, without boiling, until it thins. Transfer the baked buns to a wire rack, brush the tops with glaze.
- You can if you prefer, make the buns the day before, up to the shaping balls stage. Cover the balls on the tray with oiled clingfilm, refrigerate and the next morning bring to room temperature, pipe on the crosses, bake & glaze.
- Note: I received no payment to post this content.
Eat the hot cross buns while warm. Enjoy!