Happy Easter, or as we say in Wales Pasg Hapus!
Thought it was about time I put another recipe up on here, and knew that this one would be a hit. An easy twist on the classic Easter bake, these Chocolate Orange Hot Cross Buns are delicious served slightly warm or completely cooled. They’re not overly sweet and the orange is just a subtle side note to the cheeky chunks of chocolate, scattered throughout the buns. Best eaten on the day they’re baked or the following day…if they last that long!
Chocolate Orange Hot Cross Buns
- 500g Strong White Bread Flour
- 14g Fast Action Yeast
- 10g Salt
- 70g Unsalted Butter, softened
- Zest of 1 Orange (keep the juice for the glaze)
- 70g Honey
- 1 Egg
- 250ml Milk
- 150g Dark Chocolate Chips
For the crosses:
- 3 tbsp Plain Flour
- 1 tsp Caster Sugar
- 5-6 tbsp Water
- Juice of 1 Orange
- 50g Honey
To make the dough, place the flour into a large bowl and rub in the butter to resemble rough breadcrumbs. Add in the yeast, salt and zest and stir to combine. Gently heat the milk and honey to around body temperature and add to the bowl along with the egg. Mix everything until a rough ball of dough forms and then scrape out onto a work surface.
Knead the dough until smooth and elastic, this will take around 5-8 minutes. The dough will feel sticky to start, but preserve, resisting the urge to add any additional flour until smooth. Lightly – and I mean lightly dust the work surface with a mere sprinkle of flour to help you form the dough into a tight ball and place it back into the bowl to rest and prove. Cover and leave somewhere draft free until it has doubled in size, this will take around 2-3 hours.
After the dough has doubled, add the chocolate chips to the dough in the bowl and start to work the chips into the dough. Lightly dust the work surface with a little flour and knead the dough a little to evenly distribute the chocolate chips.
Divide the dough into 12-16 equal size pieces and roll into small balls. Grease a large baking tray with a little butter and place the buns onto the tray, leaving around 2cm gap between them. They will expand during the second prove so that they will be touching. Loosely cover and leave to prove for around 45 minutes.
Towards the end of the second prove, preheat the oven to 180C Fan/200C/Gas mark 5-6. Mix together the paste ingredients to form a thick paste and place in a small piping bag or sandwich bag. Remove the cover from the buns and pipe the crosses on, taking your time so that they’re nice and tidy.
Bake in the oven for 20 minutes until golden brown. While the buns are baking, make up the syrup by gently heating the orange juice and honey until it’s thickened to a syrup consistency. Once the buns have baked, glaze them with the orange syrup and leave to cool before dividing and devouring.