Chocolate Hot Cross Buns
Chocolate hot cross bun with melted chocolate filling is a delightful twist on the traditional hot cross bun, perfect for chocolate lovers or those looking for a decadent treat.
Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.
In Thermomix® mixing bowl, combine milk, sugar and yeast. Heat for 2 min | 37°C | speed 1.5
Add flour, cocoa powder and salt. Mix for 20 sec | speed 4 then knead dough for Dough | 3 min
Incorporate diced butter into the dough and knead for an additional Dough | 2 min. Transfer the dough onto a lightly-floured surface. Place it in the prepared bowl, cover with cling film, and let it rise in a warm place until doubled in size (2-3 hours).
Gently deflate the risen dough and divide it into 16 equal-sized pieces. Flatten each piece and place 7g of chocolate couverture in the center. Fold and pinch the edges to seal and shape into balls. Arrange the balls in the greased baking tin, leaving 2 cm between each. Cover with greased cling film and let rise again until doubled in size (approx. 1 hour). Meanwhile, prepare the paste.
Place a bowl on mixing bowl lid and weigh in flour, sugar and water, combine until smooth. Transfer the mixture to a small piping bag.
Preheat the oven to 180°C. Once the buns have risen, snip a corner off the piping bag and pipe crosses on top of each bun. Bake for 15-20 minutes until golden.
As soon as the buns are removed from the oven, brush the tops with butter. Let them cool in the tin before serving slightly warm or at room temperature.
Ingredients
Directions
Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.
In Thermomix® mixing bowl, combine milk, sugar and yeast. Heat for 2 min | 37°C | speed 1.5
Add flour, cocoa powder and salt. Mix for 20 sec | speed 4 then knead dough for Dough | 3 min
Incorporate diced butter into the dough and knead for an additional Dough | 2 min. Transfer the dough onto a lightly-floured surface. Place it in the prepared bowl, cover with cling film, and let it rise in a warm place until doubled in size (2-3 hours).
Gently deflate the risen dough and divide it into 16 equal-sized pieces. Flatten each piece and place 7g of chocolate couverture in the center. Fold and pinch the edges to seal and shape into balls. Arrange the balls in the greased baking tin, leaving 2 cm between each. Cover with greased cling film and let rise again until doubled in size (approx. 1 hour). Meanwhile, prepare the paste.
Place a bowl on mixing bowl lid and weigh in flour, sugar and water, combine until smooth. Transfer the mixture to a small piping bag.
Preheat the oven to 180°C. Once the buns have risen, snip a corner off the piping bag and pipe crosses on top of each bun. Bake for 15-20 minutes until golden.
As soon as the buns are removed from the oven, brush the tops with butter. Let them cool in the tin before serving slightly warm or at room temperature.
