When I saw Hot Cross Buns on an English Blog some years ago, I was fascinated by their look and the describtion of the spices (cinnamon, allspice, cardamom). But living together with a person who does not like raisins at all, baking them never made sense to me.
But this year I learned that in Australia and New Zealand Hot Cross Buns are often baked with chocolate instead of raisins. That was the solution to my problem!
And so I baked Hot Cross Buns for Breakfast on Easter Monday. I made the sleeping long variation – like my Burger Buns the Hot Cross Buns are made with only a tiny bit of fresh yeast, so I can form them the night before. They proof by roomtemperature and the next morning I only had to pipe the crosses and put them in the oven. And until I cooked coffee and prepared our breakfast table, the buns are done.
Is there a better start in a day then with a cup of coffee and still hot chocolate hot cross buns with the flavour of cinnamon, cardamom and allspice?
Chocolate Hot Cross Buns
yields about 16 Hot Cross Bunds
- 150g Water
- 30g flour Type 550
- Water Roux
- 630g flour Type 550
- 80g Oil
- 5g Salt
- 2g fresh yeast
- 120g Egg (2 Eggs Size L)
- 50g sugar
- 1 Tsp Winter spice mix
- 125g Water
- 200g Semisweet chocolate, chopped
- 50g Almonds, chopped
For the cross
- 85g flour Type 550
- 20g sugar
- 25g oil
- 60g Water
- 50g sugar
- 35g Water
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Knead all ingredients except almond and chocolate for 5 min at slowest speed, then around 8min on fast speed until complete gluten development. Now add the chopped chocolate and almond and knead until incooperated.
Ferment for 2 hours.
Divide into 80g pieces and form to balls. Place the buns on a paper lined baking tray.
Cover and proof overnight (about 10 hours).
Preheat the oven to 220°C at the next morning. For the Cross mix sugar, flour and oil with water to thick but still spreadable mixture. Pipe a cross on top of the roll.
Bake the rolls for about 15 min with steam (or 190°C convection).
For the Glaze bring water and sugar to boil and boil. Brush the still hot stars thinly with the syrup.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.