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CHOCOLATE & CRANBERRY HOT CROSS BUN

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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!

Yields1 Serving
 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
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.

Ingredients

 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.

CHOCOLATE & CRANBERRY HOT CROSS BUN

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