Is there anything better than fresh hot-cross buns? Maybe hot-cross buns with chocolate baked into them courtesy of Chef Benny Masekwameng! Give his recipe a try and let us know what you think!
- 675 grams self-raising flour
- 1 tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. mixed spice ground ginger
- ½ tsp. grating nutmeg
- 60 ml brown sugar
- 80 ml mixed peel
- 60 ml sultanas
- 50ml chocolate nibs
- 8 ml yeast
- 1 cup warm milk
- 100 grams soft butter
- 2 extra large eggs, beaten
- 125 ml sugar
- 1 cup boiling water
- 125 ml self-raising flour
- 1 tbsp butter
- 1 ml baking powder
- 125 ml milk
- 1 sachet dried yeast
- Mix all the dry ingredients into a bowl. Stir through peel, chocolate and raisins.
- Mix wet ingredients and yeast in a jug and whisk to combine.
- Make a well in the centre of dry ingredients and add milk mixture.
- Mix well to form a soft dough.
- Tip dough onto a floured surface and knead for about 10 minutes or until soft and elastic. Set aside to rise until doubled in size.
- Knock dough back and divide into 16 small balls.
- Place balls on a greased baking tray slightly apart (about 2cm).
- Set aside to rise in a warm place until doubled in size.
- Mix flour, butter and baking powder with enough water to make a slightly runny paste.
- Spoon paste into a piping bag (or Ziploc bag with the tip snipped off).
- Pipe thin crosses onto buns.
- Preheat oven to 180°C.
- Bake for 20-25 minutes or until golden and cooked through.
- Mix glaze ingredients together and brush hot buns with glaze.
- Leave in a switched off oven, that’s still warm, for 5 minutes to set glaze.
- Remove and cool on a wire rack.
Enjoy with a spread of butter, peanut butter, marmalade or just plain!