Chocolate chip hot cross buns
- Preparation and cooking time
- Prep:
- Cook:
- plus proving
- Easy
- Makes 8
Skip to ingredients
Showing items 1 to 3 of 6
- 400g strong white bread flourplus extra for dusting
- 7g sachet fast-action dried yeast
- 50g golden caster sugarplus 1 tsp
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 250ml warm milk
- 1 medium eggbeaten
- 50g buttermelted, plus extra for greasing
- 100g chocolate chip(milk or dark, whichever you prefer), or currants or raisins
- 50g plain flour
For the glaze (optional)
- 2 tbsp apricot jam
Nutrition: per bun
- kcal328
- fat8g
- saturates4g
- carbs52g
- sugars11g
- fibre3g
- protein10g
- salt0.7g
Method
step 1
KIDS the writing in bold is for you ADULTS the rest is for you. Mix the bun ingredients. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. Make a well in the centre and pour in the milk, egg and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add warm water, or extra flour if it’s wet.
step 2
Now stretch the dough – this is called kneading. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. This will be a bit too much work for children, so get them to start the kneading, then when they get tired, take over.
step 3
Leave the dough to rise until doubled in size because of the yeast. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.
step 4
Add the chocolate chips and do some division. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. Divide it into 8 even portions – halve the dough, then halve each portion twice more, and explain the maths.
step 5
Roll the dough into buns. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.
step 6
Make the crosses on the buns and bake them. Heat oven to 200C/180C fan/gas 6. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. Spoon into a piping bag and pipe white lines on the buns to make crosses. Bake for 20 mins until they are light brown.
step 7
Brush them with jam if you want them to be nice and shiny. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don’t glaze them as the jam will burn.
