CHOCOLATE & CRANBERRY HOT CROSS BUN

Traditionally eaten on Good Friday, a hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top!

You Will Need

  • Bread Flour – 300g
    Coco powder, sifted – 5 tablespoons
    Salt – 1/2 teaspoon
    Sugar – 1/2 cup
    Dry Yeast – 4 Teaspoons
    Unsalted butter, room temperature – 58g
    Full cream milk, warm – 1 1/4 cup
    Egg, beaten – 1 egg
    Cranberries, roughly chopped – 1/2 cup
    Chocolate chips – 1 cup

    Cross
    All-purpose flour – 4 tablespoons
    Water – 6 tablespoons

    Glaze
    Sugar – 1/4 cup
    Water – 1/2 cup

     

Directions

1. Preheat oven at 180°C.

2. In a small bowl, dissolve yeast in milk for a few minutes, or until it has frothy.

3. In a bowl, combine bread flour, coco powder, salt and sugar.

4. With the mixer running, pour in milk and egg. After 5 minutes of kneading, add in butter. Cover with damp cloth and let it rise at room temperature till double in size.

5. Punch down the dough to release the air and add in chopped cranberry. Divide the dough into 15 equal pieces and roll into a ball.

6. Place them on a baking tray lined with baking parchment. Loosely cover with cling wrap or damp cloth and set aside to rise for 1 hour.

7. Whisk all-purpose flour and water for the cross and transfer to a piping bag. Remove cling wrap and pipe a cross on the top of each buns. Bake for about 20 minutes.

8. In a pot, boil sugar and water till thick and brush immediately on the buns while it is still hot. Allow the buns to cool.

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