Sunday, April 20, 2014

Chocolate Orange Hot Cross Buns for Easter

I've mentioned saving holiday recipes from the newspaper, blogs and articles on-line. A few years ago Jo Pratt posted this Easter Recipe on the Mailonline. It's a great recipe for Chocolate Orange Hot Cross Buns.

If you want to make hot cross buns and add chocolate without making a chocolate bun, you can make regular hot cross buns and add chocolate chips instead of raisins. But give this one a try. This recipe for Chocolate Orange Hot Cross Buns, a yeast bread, is great. I've converted the measurements from the U.K. to the U.S. They're not totally exact, but very close. If you want to check out the original recipe with UK measurements, go HERE. Makes 12 buns.


1/2 cup milk
4 tbsp superfine sugar (castor sugar--I sift regular sugar if I don't have any)
5 Tbsp sweet butter
3 1/2 cups white flour
4 tsp dark cocoa powder
1tsp mixed spice  (combo of allspice, cinnamon, clove, coriander, ginger and nutmeg)
1tsp salt
2 1/2 Tbsp chopped mixed peel (candied citrus peel)*
Finely grated zest of 1 orange
1 3/4 fast action dried yeast
1/2 cup or 4 ounces dark chocolate, chopped, or chocolate chips
1 egg, beaten
Flour for dusting

For the crosses and glaze
1/4 cup white flour
1Tbsp sunflower oil
2-3 Tbsp water
2 Tbsp orange juice
2 Tbsp caster sugar

Put milk in saucepan over low heat. Just before it boils, remove from heat and stir in sugar and butter, until they have dissolved. Add 1/4 cold water and leave to cool down until you can comfortably hold your finger in it for a few seconds.

Sift together flour, cocoa, mixed spice (if you're using it) and salt into large bowl and stir in mixed peel, orange zest and yeast. Make well in center and pour in warm milk mixture and beaten egg. Mix together until you have a sticky dough. Add  chocolate chips or chopped chocolate, and knead on floured surface for 8-10 minutes until smooth and elastic.

Place dough in large, lightly oiled bowl, cover with damp tea towel and leave to rise in warm place for about 1 hour, or until doubled in volume. Punch  dough and knead for a couple of minutes. Divide into 12 pieces and shape into buns.

Place on greased baking sheets, leaving enough space between each for rising. Cover with tea towel and leave to rise again until doubled in size – about 30 minutes. Preheat oven to 400 F.

For glaze, mix flour and oil with 2-3tbsp water until smooth.

Lightly cut cross in center of each of buns with knife to mark out your crosses. Using piping bag (or use a plastic bag with a corner snipped off), pipe on crosses. Cook  buns for 15-18 minutes until they are golden and sound hollow when tapped underneath.

Place orange juice and sugar in small pan, and gently heat until sugar dissolves. As soon as buns are out of oven, brush with  glaze and leave to cool slightly on wire rack before serving warm.

Photo: Mailonline


yummychunklet said...

How sweet! Happy Easter!

My Little Space said...

Oh my oh my...such an awesome hot cross bun ! Happy Belated Easter. Hope you can share this at International Yeasted Recipe. Looking forward to seeing you there.
Enjoy & have a great week ahead.
Blessings, Kristy