Heavenly Chocolate Hot Cross Buns

Por Bigger Bolder Baking · 210 min

Ingredientes

Modo de preparo

1. In a large bowl, sift together the flour, cocoa powder, espresso powder and salt. Rub in the cold butter with your fingertips until the mix looks like fine breadcrumbs. Stir in the sugar and yeast.
2. In a jug, beat the warm milk and egg together, then pour into the flour mixture and stir to a soft, pliable dough.
3. Turn the dough onto a lightly floured surface, scatter over the chopped chocolate, and knead for 8-10 minutes until smooth and elastic with chocolate pieces throughout. A stand mixer can be used instead.
4. Shape the dough into a ball, put it in a lightly oiled bowl, cover, and leave in a warm place for 1 ½ to 2 hours, until doubled in size.
5. Divide the risen dough into 12 equal pieces, about 100 g each, and roll each into a smooth ball.
6. Grease a 9x13-inch (22x33 cm) baking pan with butter. Arrange the buns in four rows of three. Cover and leave in a warm place for another 1 ½ to 2 hours, until doubled and touching.
7. Towards the end of this rise, heat the oven to 400°F (200°C). Brush the buns with egg wash.
8. Bake for 20-25 minutes. As soon as they come out, brush with a little warm honey and cool completely on a wire rack.
9. Whisk the powdered sugar, cocoa powder, 1 tablespoon milk and vanilla until smooth but stiff enough to hold shape. If too stiff to pipe, add more milk a few drops at a time.
10. Pipe a cross on each bun using a piping bag with a small tip. Leave for about 30 minutes until the icing sets.

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