• Makes 16
  • 45 mins prep
  • 20 mins cook
  • 75 mins marinate

Triple-choc and caramel hot cross buns

triple choc and caramel hot cross buns

Chocolate-lovers, these are for you! Loaded with dark and milk choc-chips, creamy caramels and topped with a white chocolate cross, these buns are the ultimate treat for those with a sweet tooth this Easter.

Ingredients

Triple-choc and caramel hot cross buns

  • 300 ml milk, warmed
  • 2 tsp (7g sachet) dried yeast
  • 1 egg, at room temperature
  • 3 3/4 cups plain flour
  • 1/4 cup cocoa powder
  • 1 tsp ground cinnamon
  • 90 g butter, chilled, finely chopped
  • 1/2 cup chopped jersey caramels
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/4 cup caster sugar
  • 50 g white chocolate, melted, for crosses

Chocolate glaze

  • 1/4 cup water
  • 1/4 cup caster sugar
  • 1 tsp cocoa powder

Steps

Triple-choc and caramel hot cross buns

  1. Grease an oven tray. Place milk in a heatproof jug. Sprinkle yeast over top of milk; set aside in a warm, draught-free area for 5 minutes or until frothy. Whisk in egg.
  2. Sift flour and cinnamon into a large bowl. Using fingertips, rub in butter to make fine crumbs. Stir in caramels, both chocolate chips and sugar. Add milk mixture; mix to form a soft dough. Turn out onto a lightly floured work surface; knead for 5 minutes or until smooth and elastic. Transfer dough to a greased heatproof bowl. Cover with a clean tea towel; stand in a warm, draught-free area for 45 minutes or until doubled in size.
  3. Grease an oven tray. Punch down dough; knead until smooth. Divide the dough into 16 equal portions; knead each until smooth. Shape into balls. Place dough balls, side by side, on prepared tray. Cover with a clean tea towel; stand in a warm, draught-free area for 30 minutes or until doubled in size.
  4. Preheat oven to 200ºC/180ºC fan-forced. Bake for 15 minutes or until buns sound hollow when lightly tapped. Transfer to a wire rack to cool slightly.
  5. Meanwhile, to make the chocolate glaze; combine the water, sugar and cocoa in a small saucepan over high heat. Bring to the boil; stirring. Reduce heat; simmer, without stirring, for 3 minutes or until thickened slightly. Cool. Brush glaze over hot buns.
  6. Spoon white chocolate into a resealable food storage bag. Snip one small corner from bag. Pipe crosses on cooled buns.
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