Nothing says Easter like some delicious Chocolate Chip Hot Cross Buns. This bake is definitely a labour of love with some waiting time for them to prove but trust me it’s worth it for those fresh out of the oven warm buns. We’ve already devoured some of them warm out of the oven but the others I’ve halved and frozen ready to toast for a delicious Easter breakfast.
500 g spelt or all purpose flour
20 g quick yeast
100 g brown sugar or white
1 tsp cinnamon
1/2 teaspoon ground nutmeg
1/4 tsp of salt
70g of butter or coconut oil, melted
2 large eggs
250 ml milk of choice
100g of dark chocolate, chup into small chunks
100g of raisins
for the crosses
5 tablespoons white flour
4 tablespoons water
for the glaze
2 tbsp of maple syrup
4 tbsp of water
Mix the flour, yeast, sugar, spices and salt in a bowl
Melt the butter/oil then when cooled stir in the milk and eggs. Add this mixture to the dry and bring together to form a sticky dough.
Flour a surface and knead the dough for 5 minutes until it forms a ball.
Leave in a bowl covered with a beeswax wrap or alternative for 1 hour.
Add the raisins and chocolate chips, stir through and cover for another hour.
Roll into golf sized balls pop in a lined baking tray this mixture should make around 12.
Whisk the cross ingredients together and pop on piping bag and pipe the crosses onto the buns.
Leave to rise for another 30 minutes
Preheat the oven to 180 C and bake for 25 minutes.
Simmer the glaze until it thickens then brush over the buns and dive in.