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Orange choc chip hot cross buns

  • Serves Makes 16
  • Prep time: 30 mins (plus standing time) | Cooking time: 25 mins

Try this twist on the traditional spicy Easter bun, with orange and dark chocolate.

Ingredients

  • 2 tsp dry yeast or 1 x 7g sachet

  • 1½ cups (375mL) warm milk

  • 1 tbsp caster sugar, plus ¼ cup (55g) extra

  • 4½ cups (675g) plain flour

  • 80g cold butter, chopped

  • 1 egg, lightly beaten

  • Zest 1 orange

  • 1 cup (190g) NESTLÉ DARK CHOC BITS

  • Hot cross bun paste:

  • ¼ cup (35g) plain flour

  • 2 tsp caster sugar

  • 2-3 tbsp chilled water, approximately

Method

  1. Preheat oven to 180°C (or 160°C fan forced). Grease a 23cm square cake pan.

  2. Combine yeast, milk and sugar in a small bowl; set aside in a warm place for 10-15 minutes or until frothy.

  3. Sift flour and extra sugar into a large bowl. Rub in butter; make a well in the centre; add milk mixture, egg and zest; stir until just combined.

  4. Turn dough onto a lightly floured surface, knead for 5 minutes or until smooth and elastic; transfer to a lightly oiled bowl, cover and set in a warm area for 1 hour or until doubled in size.

  5. Punch down dough, turn onto a lightly floured surface, knead in NESTLÉ Dark CHOC BITS (tip: this may take a few minutes, but be patient, as the taste is worth the effort!), divide and roll mixture into 16 even sized balls, arrange in prepared pan, cover, set aside in a warm place for 15 minutes or until slightly risen.

  6. Hot cross bun paste: In a small bowl combine flour, sugar and chilled water, spoon into a small piping bag with a small round nozzle, pipe crosses onto buns.

  7. Bake for 25 minutes or until golden and cooked through.

  8. Serve warm out of the oven with butter, if desired.

Tips:

  • Make sure your yeast hasn't expired! Outdated yeast can lead to bread that doesn't rise!

  • These are best eaten warm, but can also be saved in an airtight container and toasted the next day!

FAQs:

  • Can I make this recipe in advance? Absolutely! You can even make this recipe in two days. Make the dough in the evening and let it rise in the refrigerator overnight and finish the next day!