Hot Cross Buns…..my dark chocolate chip just kicked your raisin’s butt.
If you’ve followed my blog for awhile, you already know that I kinda sorta detest raisins. Yet I love practically every other dried fruit. I know.
Hot cross buns are, of course, traditionally made with……raisins. So I decided to do a little switcheroo and make them with dark chocolate chips. Ya know, just to see if it would work. 😉
So maybe I already knew that chocolate + bread would be delicious…..or maybe I didn’t.
The point is, I was right. 🙂
- 3/4 cup milk (I used 2% milk)
- 1/4 cup granulated sugar
- 2 tsp active dry yeast (I buy mine in bulk and keep it in the fridge)
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 egg, lightly beaten
- 2 TBSP unsalted butter, melted and slightly cooled
- 1 cup dark chocolate chips (I use the Ghirardelli brand)
- 2 TBSP granulated sugar
- 1 TBSP hot water
- 1/4 cup powdered sugar
- 1 TBSP hot water
- In a small saucepan over low heat, whisk milk and sugar together until the sugar starts to dissolve.
- Remove from heat and pour into a large mixing bowl. It is important that the milk is warm, NOT hot, or it will kill the yeast.
- Sprinkle yeast on top of milk mixture and allow to sit at room temperature until frothy, about 10 minutes.
- Add flour, salt, cinnamon, the beaten egg and melted butter.
- Using a stand mixer fitted with a dough hook, mix on low speed until the mixture comes together.
- Increase to medium speed and knead dough for 5 minutes.
- Add the chocolate chips and mix on low speed for 30 seconds.
- Transfer to a greased bowl and cover with a damp cloth.
- Rise at room temperature until the dough doubles in size, about 1 1/2 hours.
- Punch dough down and pinch off eight roughly equal sized pieces (fyi, this part is messy).
- Place in a greased pan (square or round, doesn't matter, I used a round springform pan) with the edges of each ball of dough touching.
- Cover with plastic wrap and allow to rise at room temperature for another 30 minutes.
- During the second rise, preheat your oven to 400 degrees Fahrenheit.
- Bake for 18 - 22 minutes, or until the tops of the buns are lightly browned.
- Whisk together the granulated sugar and hot water in a small bowl. Brush the glaze on top of the hot buns with a pastry brush or a small paintbrush reserved just for baking.
- Whisk together the powdered sugar and hot water in a small bowl. Transfer to a pastry bag and pipe crosses onto each roll. You could also carefully drizzle with a spoon.
These buns are quite large, but this recipe could be used to make 12 small buns, just reduce the baking time to 16 - 18 minutes. This recipe could easily be doubled to make 16 large or 24 small buns.