Choc Chip Hot Cross Buns

I really miss Hot Cross Buns at Easter. They are normally a staple in our house this time of year, but you don’t seem to be able to buy them in Mexico. So, I’ve had to resort to making my own at times and I have to say they are surprisingly easy. When we lived in Saudi Arabia I made batch after batch around Easter time and Rocky would take them in to work to share with his (Western) colleagues. I didn’t put crosses on those ones, just in case it offended any of the locals!

At home, the chocolate variety are very popular these days, because, you know, it’s not like we have enough chocolate at Easter time. In Mexico the tradition of masses of chocolate doesn’t seem too common though, so I thought we were quite justified in having the chocolate variety.

This is a great recipe to make with kids. Guerita loved kneading the dough, punching it down and rolling the buns into balls. It does require about 2 hours of rising time though, so if patience is not their strong suit (pretty likely with young kids!) then you need to start early and prepare them for the wait.

1½ cups warm milk
2 x 8g sachets dried yeast
Pinch of salt
1/3 cup caster sugar
5 cups plain flour
2 teaspoons ground cinnamon
60g butter, melted
1 egg, lightly beaten
1 cup Milk Choc Bits
1/3 cup water
60g Milk Melts, melted

Combine milk, yeast, salt and a pinch of sugar in a jug. Whisk with a fork to combine. Cover with plastic. Set aside in a warm, sunny place for 5 to 10 minutes or until top becomes a little frothy.

Sift flour and cinnamon into a large bowl. Add 2 tablespoons of sugar, yeast mixture, butter and egg. Stir with a wooden spoon until dough almost comes together. Using clean hands, mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1½ hours or until dough doubles in size.

Line a 3cm deep, 25cm x 30cm (base) lamington pan with baking paper. Use your fist to punch dough down to its original size. Add Choc Bits. Knead until well combined. Divide dough into 12 even portions. Shape each portion into a ball. Place into pan, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes or until buns double in size.

Preheat oven to 200°C. Bake buns for 18 to 22 minutes or until a skewer inserted into the centre comes out clean.

Heat water and remaining 2 tablespoons sugar in a small saucepan over low heat, stirring until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm buns. Spoon melted chocolate melts into a snap-lock bag. Snip 1 corner off bag. Pipe thick chocolate crosses over buns. Serve warm or at room temperature.

My lamington tin must have been a little small because the buns were huge and puffed up high! They still tasted pretty good though!

Recipe source: Taste