This post is also available in: French
It’s Easter tomorrow !! Yesterday for Good Friday I wanted to give Hot Cross Buns a try. I’ve been wanted to do so for years now and I finally dit it on time ! But of course I didn’t tried the traditional recipe.
Personally I love spices even though I’m not a huge dried fruits fans but I knew that my brother and my mom wouldn’t really like that. So I decided that a Chocolate version would be the best way to do it. Chocolate is always the way to make my family eat my sweets.
So I put melted chocolate and cocoa powder in the dough, plus chocolate chips, plus a chocolate heart and I added cocoa to the flour mixture on top. I think that it’s the Ultimate Chocolate Hot Cross Buns …
I ate one just warm for breakfast and I have no words … I loved it. It was the last day of the Hip-Hop Festival my brother was part of yesterday so I brought the first batch to the team. I did another batch but I did 16 small buns instead of the 12 bigger ones and I liked it better that way.
It’s funny but Easter is one of those holidays that I was so excited about when I was a kid. Looking for the eggs in the garden, eating too much chocolate, decorating eggs …
I think that like Chritsmas it will change the day me or my brothers will have kids. The excitement will come back. Tomorrow is my brother and my uncles birthdays so we will celebrate, my grandma is coming for the week end and my brothers invited some of his friends so we will be about 12 tomorrow for lunch.
Of course I baked a layer cake, but that’s another story ! I kept baking this week, did more sweets for the festival, the blog and the birthday cake for tomorrow …
We spent one day a t Ikea with my mom. I love going to Ikea even though you always end up buying lots of things …
And I asked my mom if she could buy me those caramel chocolate eggs at the grocery shop at teh end of the day. She did and I ate some in the car while driving back home and I felt like a kid again for a moment.
What about you ? Do you like Hot Cross Buns ? What are your plans for Easter ?
Ingredients Buns :
– 75g / 2.6 oz / 1/3 cup butter, cubed
– 85g / 3 oz / 1/2 cup chocolate chips
– 250 ml / 8.8 oz / 1 cup milk
– 1 large egg
– 1 tsp vanilla
– 288g / 10.1 oz / 2 1/4 cups all-purpose flour
– 288g / 10.1 oz / 2 1/4 cups Whole Wheat flour
– 30g/ 1 oz / 1/4 cup Dutch processed cocoa powder
– 15g / 0.50 oz / 4 1/2 tsp 2 package Instant Active Dry Yeast
– 150g / 5.3 oz / 2/3 cup light brown sugar
– 1/8 tsp salt
– 170g / 6 oz / 1 cup chocolate chips
– 170g / 6 oz / chocolate chopped in 16 pieces
Ingredients Flour Paste Cross :
– 22,5g / 0.8 oz / 3 Tbsp Dutch processed cocoa powder
– 32g / 1.3 oz / 1/4 cup all purpose flour
– 18g / 0.6 oz / 1 1/2 Tbsp granulated sugar
– 60ml / 2.1 oz / 1/4 cup hot water
Ingredients Glaze :
– 65 g / 2.3 oz / 1/3 cup granulated sugar
– 80ml / 2.8 oz / 1/3 cup hot water
– For Glaze :
– In a small saucepan, heat granulated sugar and water. Stir well until sugar dissolves and let it boils for about 2 minutes.
– For Flour Paste Cross :
– In a bowl, mix cocoa powder, flour and granulated sugar. Add water and mix until you reach a smooth consistency.
– For Buns :
– In a small saucepan, over low heat, melt butter and chocolate. Stir in milk. Let it cool until lukewarm.
– Lightly beat the egg with vanilla extract.
– In a large bowl, whisk and sift all-purpose flour , whole-wheat flour, cocoa powder, instant dry yeast, light brown sugar and salt together.
– Combine the wet ingredients with the dry. Tip in the chocolate chips. Knead about 10 minutes until you have a smooth, elastic dough.
– Transfer to a lightly greased bowl Cover with a towel or plastic wrap and let it rise in a warm place for one hour or until it doubles in size.
– Line 2 baking sheets with parchment paper.
– On a lightly floured surface, punch the dough down and knead it one more time. Divide the dough in 16 even pieces. Roll each piece into a ball and place a chocolate piece in the center while shaping it.
– Place buns evenly on prepared baking sheets. Cover with oiled plastic wrap and let rise until doubled, about 30 minutes.
– Preheat oven to 400°F (200°C).
– Using a piping bag with a small nozzle, pipe a cross on each bun.
– Bake in the preheated oven for 20 minutes.
– While still very hot, brush glaze over the buns. I did it twice.
– Transfer to a wire rack and let them cool.
– Eat them while still warm or at room temperature !
Bon Appétit !