Chocolate Chunk Hot Cross Buns- soft, light, very flavorful and chocolatey, some of the chocolate chips melted during baking making them completely irresistible.
Source: Home Cooking Adventure
Ingredient
Make 12 cakes
3 cups (375g) bread flour
½ teaspoon (2g) salt
1 teaspoon (3g) ground cinnamon
½ teaspoon (2g) nutmeg
¼ teaspoon (1g) ground ginger
½ cup (100g) sugar
15g fresh yeast (1 teaspoon active dry yeast)
3 tablespoons (40g) butter, melted
½ cup (120ml) warm milk
1 teaspoon (5g) vanilla
1/4 cup (60ml) water
1 egg
½ cup (70g) raisins
Semi-weekly chocolate 7 oz (200g), cut into pieces
For the crosses
5 tablespoons (40g) flour
3-4 tablespoons (45-60 ml) of water
To make whipped cream
2 tablespoons apricot jam
1. In a large bowl, whisk together flour with sugar, salt, cinnamon, nutmeg and ginger.
2. In a small bowl, stir fresh yeast with 1 teaspoon sugar until it liquefies. Dissolve yeast in 1/4 cup milk and then add
Powder mixture. Add the remaining butter, egg, vanilla, milk and water and start kneading until soft, smooth, and slightly squishy
pull away from the sides of the bowl. Transfer to a bowl with oil.
3. Cover with cling film. Let it rest for 1-1.5 hours at room temperature (warm space) until it doubles in size.
4. Mix the raisins and chocolate into the dough, cover and let the dough rise again for 30 minutes.
5. On a lightly floured surface, turn dough over and divide into 12 portions. Vo each member by member.
6. Place the dough balls in a baking tray lined with parchment paper and cover with greaseproof food wrap. Let them rest again
in 30-45 minutes.
7. Preheat oven to 400F (200C).
8. In a bowl, combine flour with water to form a thick paste. Transfer into a piping bag with a small 3 mm tip.
9. The pipe crosses onto the cake.
10. Bake for 15 minutes until golden brown.
11. Cover the cake with warm apricot jam immediately after taking it out of the oven
