Forget Traditional Hot Cross Buns | Try This Italian Twist

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Put the chocolate buds in an airtight bag and freeze them.
2. Mix the flour, water, milk, yeast and sugar in a bowl, then knead for about 10 minutes until it starts to form a dough.
3. Add the egg and mix with a mixer (or by hand).
4. Add the 50g of melted buttered spread and mix again with the mixer.
5. Five minutes before the dough is ready, add the pinch of salt and the frozen chocolate buds.
6. Knead the dough by hand only. Keep the kitchen cool so the dough reaches the right consistency.
7. Put the dough in a bowl, seal it tightly with cling film and leave it to rise overnight in the fridge.
8. Take the risen dough out and knead it gently to release air pockets.
9. Cut the dough into thick strips, then into pieces of 50g each.
10. Roll each piece into a ball in your palms, without overworking it.
11. Place the balls on a baking tray lined with baking paper, leaving space between them.
12. Cover them with a tea towel, leaving no gaps, and let them rise for 2 to 3 hours.
13. Mix the egg yolk with a tablespoon of milk and brush a thin layer over each bun.
14. Bake in a preheated oven at 180°C for 10 minutes.
15. Let the buns cool for 5 to 10 minutes before serving warm.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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