Chocolate-Cinnamon Hot Cross Buns

The best part of Easter, aside from the 4 day long weekend is of course Hot Cross Buns.
And there is nothing better than a smell of chocolaty and cinnamony smell of freshly baked hot cross buns in the morning. I made these buns on the Easter weekend and oh boy they were delicious!

The problem was I love both cinnamon and chocolate. I couldn't decide which one I want to make..then crazy idea came out, why not combine them! If you are like me, then these buns are perfect for you :)

This recipe makes about 16 Hot Cross Buns:

Ingredients:

1sachet (8g) Edmonds instant dry yeast
1/2 cup milk
3/4 cup hot water
1/2 tsp salt
50g butter (melted)
1 egg
1/2 cup brown sugar
1/3 cup cocoa powder
1Tbs Cinnamon
4 cups high grade flour
1/2 cup chocolate chips

Method:

• Combine the yeast, milk, hot water, one tablespoon of the brown sugar and the salt into a large bowl. Stir until the yeast has dissolved. 
• Add 2 cups of the measured high grade flour into the yeast mixture. Cover and leave in a warm place for about 30 minutes.
• In another bowl mix the melted butter and remaining brown sugar, then beat in the egg. 
• Add the risen yeast mixture and the cocoa powder, cinnamon and remaining flour and mix to make a dough just firm enough to knead, adding a little extra flour if necessary.
• Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes or until the dough forms a soft ball and springs back when lightly pressed. 
• Add the chocolate chips and knead for a minute longer. 
• Divide the dough evenly into four pieces then cut each of these into 4. 
• Shape each piece into a round ball and arrange the balls in non-stick sprayed 9x13 baking pans, leaving about 1 cm between each bun. 
• Cover with cling film and leave in a warm place until double in size, about 30-45min.

For the pastry crosses:
1/2 cup flour
1/2 cup cold water

The easiest way to do this is to place flour and cold water in a small Ziploc bag, seal and squish it together to form a sticky paste.  Snip one corner of the bag and pipe out crosses onto the buns. A little trick I learned from Jo Seagar book :)

Bake at 200C for 12-15 minutes or until lightly browned.

Glaze immediately as they come out of the oven with a syrup.
 
For the Glaze:
1/4 cup sugar & 2 tablespoons water, mix well.

Happy Baking!