Tuesday, 1 May 2012

Chocolate Choco-chip Hot Cross Buns

I am obsessed with chocolate... I am obsessed with browsing and blog-hopping too... just as I am obsessed with black accessories, my black and white polka dot flip-flop, my black leather handbag and my black puff sleeved-top... I am obsessed with getting my recipes right even if they continually go wrong in every subsequent attempt. Folks at home think I am nuts. To be trying out the same recipe and beat it down time and again. My daughter is still too young to figure that out yet... I hope I get over it by the time she is old enough to understand, don't you think? Sigh!

I had made a mistake with the chocolate-chip hot-cross buns and they turned out to be chocolate-marble buns. So I decided to bake the chocolate-chip hot-cross buns the following week:

Chocolate choco-chip Hot-cross Buns:
1/2 cup(120 ml) milk
1 - 1 1/2 tsp active dry yeast
1/2 teaspoon granulated white sugar
2 cups - all purpose flour 
1/4 cup - cocoa powder
1/4 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
5 tablespoons (70 grams) unsalted butter, melted
1/4 cup - oil
1/4 cup chocolate chips

For the cross:
I used up the left over chocolate custard from the chocolate cornets filling.


1. In a small saucepan, or in the microwave, heat the milk until lukewarm (about 100 degrees F or 38 degrees C).

2. Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

3. Meanwhile in the bowl of your electric mixer, with the paddle attachment, combine the flour, cocoa powder, sugar, spices, and salt.

4. Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened.

5. Add the melted butter and oil and beat until incorporated.

6. With the mixer on medium low speed, with the dough hook, continue to knead the dough until it is silky smooth and elastic.

7. Add more flour if necessary. 

8. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 - 2 hours).

9. When the dough has doubled in size, gently punch it down to release the air, and divide into 9 equal pieces. 

10. Add chocolate chips and knead into a smooth ball. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, three rows altogether. They should be spaced so they have enough room to double in size.) 

11. Lightly spray a piece of plastic wrap with a nonstick cooking spray, and place lightly over the buns.

12. Place in a warm spot until almost doubled in size (about 60 minutes).

13. Preheat oven to 190 degrees C.

14. Brush the tops of the buns with the milk/cream.

15. Fill the chocolate custard in a piping bag or plastic bag. Cut out the tip of the plastic bag and pipe a cross onto the buns. 

16. Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean.

17. Place on a wire rack to cool completely.

Makes 9 small buns.

Verdict: The buns are awesome and filling :) This one was a super hit. Was worth the second attempt at the recipe!
 priya's signature image at photobucket

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