Chocolate Hot Cross Buns

I recently saw Chocolate Hot Cross Buns and thought, what a great idea!

Same soft yeasty bread and inviting aroma, with chocolate replacing some or all of the dried fruit, lighter on the spice, maybe, and chocolate marking instead of white.

Is that ok?

There is a lot of symbolism in Hot Cross Buns, which is kind of neat.  I like food that comes with stories, and Chocolate ones are just swapping a few things to make them enjoyable by all.

The cross represents the crucifixion and resurrection of Christ, for one thing. Bitter orange peel, for hardships which you can still add, (the peel), but chocolate has bitterness as well, right?

The spices have a few reasons, my most liked is that they are medicinal, so Hot Cross buns were believed to have healing properties, but I’m sure one doesn’t have to go too heavy on them.

My mom liked Hot Cross Buns.  I didn’t know why.

I do now, especially if I make them, or anyone else for that matter.  I just don’t like store bought too much.  A bit too spicy from the cloves, and the fruit too bitter for my young tastebuds. The cross looking deceptively sweet, but not.  Well, that is store bought anyway.  

Well now kids can enjoy Hot Cross Buns too! And others with an aversion to too much spice and raisins.

Bread flour, (AKA strong or hard flour), has a higher protein content than all purpose flour.  The higher protein count produces more gluten.  When you pull the fresh Hot Cross Buns apart you will see that and you will catch yourself doing it in slow motion.

Bread flour will yield a nice bready chewy texture and slightly higher rise.  

Bread flour will work better for bready things like this, but you can use all purpose, they will still be delicious.

I have used dry yeast for these, not fresh or instant.  

If you use instant, just add it with the dry ingredients, add the water with the wet ingredients and make sure to add the salt after the yeast has been combined.  Salt mixed with yeast directly affects it in a negative way.  I have used instant yeast in  the traditional Hot Cross Buns

Lighter finer instant yeast and regular dried yeast

How to Make Chocolate Hot Cross Buns

1. Line or grease a 9”x13” cake pan or jelly roll pan. You could also use a baking sheet. 

2. In a large mixing bowl, or bowl of your stand mixer, dissolve a teaspoon of the sugar in the warm water.

If your mixing bowl is very cold, swirl some hot water in the bowl, otherwise it will bring down the temperature of the water being used to activate the yeast too much.

It is better to be a tiny bit cooler than warmer.  

Too warm will kill the yeast, too cool and the yeast just takes longer to proof.

3. Sprinkle the dry yeast over it and stir just to get it all in.

Leave it to foam for about 10 minutes.

If nothing happens, discard this and start with new yeast and be glad that you were able to catch it so early.

4. Add the room temperature egg and milk, the melted, then cooled butter and the vanilla.  Give that a whisk.

5. Combine and sift into the egg and milk mixture, the flour, sugar, salt, cinnamon, nutmeg, and cloves, if using

You can add the salt anytime after the yeast has been slightly incorporated, with other ingredients, otherwise it may stunt the yeast if it is directly combined with the salt, however, the salt is needed for proper steady rising.

6. Knead the dough on medium, using the dough hook for 5-7 minutes, stopping to give it a poke to see if it is sticky.  Hot Cross Bun dough is sticky, especially at the beginning, just let it go, stopping once in a while, but if it seems hopelessly sticky, add another tablespoon of flour at a time.  The dough should pull away from the sides and the dough hook in the end.

If kneading with your hands, knead for about 10 minutes until you have a smooth dough.

7. Put into a large greased bowl and cover to let it rise for about an hour and a half in a warmer area.

8. Turn the dough out on a lightly floured surface and add the chocolate and dried and candied fruit, if using.  Knead that in by folding and rolling.  They will keep trying to escape. Just do what you can for now because they will be rolled right in later.

9. Return this to the bowl and cover to rise another hour or so.

This second knocking back, or punching down, gives the Hot Cross buns a finer, more even texture.

10. After an hour, turn the dough out again.  If you are going to divide them by weight, weigh all of the dough and divide it by 12, then cut and weigh each dough ball.

If you are eyeballing, mark it into somewhat equal twelfths and cut.  You will be able to feel the size differences as you roll.

Don’t use too much flour as you shape the rolls, you kind of want them to drag as it pulls itself into shape instead of seeming to wipe the surface.

You just don’t need it to stick to your hands too much.

11. Cup your hand around the piece of dough with the outside of your hand on the surface and drag the dough towards you.  Now using a circular motion push it away from you keeping your thumb on the surface.

If you are using your right hand the circular motion will be counter clockwise, and with your left hand, clockwise.

If you have not made bread buns before, it seems a bit odd, but once you get it, it’s kind of an “aha” moment.  The chocolate pieces will get rolled right into the dough and the dough tucks around them.  You could also bring the dough around itself and pinch it at the bottom.

12. Place the buns evenly in the pan. They should have a bit of space between each other or just barely touch.  Cover and let rise once more for about 30 -45 minutes.

Shape the dough by pulling around and pinching the bottom

Prepare the Flour cross

1. While they are rising, combine ½ cup flour with most of the ½ cup water. 

2. Whisk in the melted chocolate, then add more water until you have a pipeable paste. 

3. When the Hot Cross buns have risen, pipe the flour mixture into a cross on each bun.

You can use a piping bag, or make one from a triangular shaped piece of non-stick baking parchment.   See below.

Go across a row of them one way, then the other way (instead of one at a time).

4. Bake at 375°F (190°C) for  20- 25 minutes

Prepare the Glaze

1. In the meantime boil the water and the sugar in a small pot.  Lower to a simmer for about 5 minutes.

2. Brush over the hot buns.

You can make a cone out of a triangle made of baking parchment to pipe the crosses if you don’t have a piping bag.