Each year when Easter rolls around I see Hot Cross Buns everywhere. I get it. It’s a thing. But I had never had one.
Traditionally Hot Cross Buns are made with currants or raisins. That doesn’t sound all that appealing to me and I think that’s why it’s taken me so long to try. I’ll be honest, I don’t even know what a currant is. Maybe it’s a UK thing? #noidea
But we finally decided to try Hot Cross Buns for ourselves…except with chocolate!!
Not only were these really festive, they tasted pretty fantastic too. A warm, sweetened bun with chocolate chunks on the inside and white chocolate crosses on top, of course they were going to taste good!
- 3 packages instant dry yeast (¾ ounce each)
- ½ cup sugar
- 1½ cups lukewarm milk
- 4½ cups flour
- 1 teaspoon salt
- 3½ tablespoons unsalted butter, melted
- 1 egg, lightly beaten
- 2½ cups semisweet chocolate chunks
- ¼ cup sugar
- 3 tablespoons hot water
- 2 ounces white chocolate, chopped
- In a small bowl, combine milk, yeast and sugar. Set aside for 15 minutes, until the mixture becomes frothy and increases in size.
- Place flour and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center and pour in butter, egg, yeast mixture, and half the chocolate chunks.
- Turn the mixer on low and knead for 5 minutes, or until smooth. Cover with plastic wrap and set aside (in a warm place) for 1½ hours, until the dough doubles in size.
- Meanwhile, lightly grease a 9x13 inch baking dish.
- Once the dough has risen, knock it down and add the remaining chocolate chips, kneading to incorporate.
- Form into small, evenly sized balls and place them close together in the prepared baking dish. I did 6 rows of 4 for a total of 24 buns.
- Preheat oven to 400 degrees F.
- Cover baking dish with plastic wrap and set aside to rise for 20 more minutes.
- Bake for 20-25 minutes, until golden brown.
- In a small bowl, whisk together sugar and hot water. As soon as the buns come out of the oven, lightly brush each one with glaze.
- For the chocolate, melt the white chocolate in the microwave for 30 second intervals. Stir in between. Pour the chocolate in a small ziploc bag and cut off the corner. Pipe chocolate crosses across then buns and let the chocolate set.
- Serve the buns warm. Perfect for breakfast or dessert!