Chocolate Chip Hot Cross Buns
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Chocolate Chip Hot Cross Buns
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A recipe for Chocolate Chip Hot Cross Buns! These soft, yeast-based buns are packed with chocolate chips, orange, and cinnamon.
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Ingredients
- 1 tablespoon (8 grams) active dry yeast
- 1 1/4 cups (300 milliliters) lukewarm milk 105-115˚F (40-46˚C)
- 4 1/2 cups (565 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- Zest from 1 orange
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 4 tablespoons (55 grams) unsalted butter melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 12 ounces (340 grams) semi-sweet chocolate chips
Topping:
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (44 milliliters) water
- 3 ounces (85 grams) white chocolate melted
Instructions
- In a medium bowl, sprinkle yeast over lukewarm milk. Stir to combine, then allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, orange zest, salt, cinnamon, and nutmeg.
- Mix in the frothy yeast with milk, butter, egg, and vanilla extract to bring together the dough.
- On a lightly floured surface, knead the dough until smooth and elastic, then knead in the chocolate chips. Transfer to a large, lightly greased bowl. Cover and let rise until doubled 1-2 hours.
- Preheat oven 400˚F (200˚C). Line a baking sheet with parchment or lightly grease.
- On a lightly floured surface, divide the dough into 15 equal pieces. Form each into a ball and place on the prepared baking sheet about 1/2 inch (1.25 centimeters) apart. Cover and let rise until puffed, about 30 minutes.
- Bake in preheated oven until the tops are golden, 18-20 minutes.
- While the hot cross buns are baking, prepare the glaze. In a small saucepan, place the sugar and water over medium heat. Whisk until the sugar is dissolved. Remove from heat and set aside.
- Brush the sugar glaze over the hot buns immediately after removing from oven.
- Place the melted white chocolate in a pastry bag with a small round tip or small ziploc bag with the corner snipped off. Pipe a cross over each bun.
- These hot cross buns are best served warm and within a day of baking.
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