Double Choc Hot Cross Buns

Name: Thermomix recipe: Double Choc Hot Cross Buns
Prep time: 30 min
Cook time: PT25-30M
Ingredients: 30 Grams bakers or strong flour; 30 Grams raw caster sugar; 120 Grams Buttermilk; 300 Grams bakers or strong flour; 50 Grams cocoa powder; Good Pinches pink salt flakes; 20 Grams butter; 210 Grams Buttermilk; Zest 1 orange and 1 lemon, finely grated; 3 Drops doTERRA cinnamon bark oil; 3 Drops doTERRA wild orange oil; 3 Drops doTERRA lemon oil; 1/2 Teaspoon ground cinnamon; 1/2 Teaspoon Mixed spice; 2 Teaspoons Dried yeast; 100 Grams chocolate Dark callets; 100 Grams chocolate White callets; 100 Grams bakers or strong flour; 100 Grams Water; 1 Teaspoon Extra Virgin Olive Oil (EVOO); 50 Grams raw caster sugar; 75 Grams Water; 1/2 Teaspoon Mixed spice

Makes 8-10 Prep Time 30 minutes Cook Time Unknown Rated: Print

When Easter comes along, so do the hot cross buns. These are amazing. Double the chocolate, double the fun!

If you love hot cross buns, and you love chocolate, here is the perfect Eastery combo! You can make these the day/night before Good Friday, bake them for just around 1/2 the recommended time, then keep them in the fridge. Then finish the cooking time specified and glaze the next morning and have a wonderful buttery breakfast. With or without the kids...let's hope they don't love them right?

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Need

Roux
30 Grams bakers or strong flour
30 Grams raw caster sugar BUY
120 Grams Buttermilk
Dough
300 Grams bakers or strong flour
50 Grams cocoa powder BUY
Good Pinches pink salt flakes BUY
20 Grams butter BUY
210 Grams Buttermilk
Zest 1 orange and 1 lemon, finely grated
3 Drops doTERRA cinnamon bark oil BUY
3 Drops doTERRA wild orange oil BUY
3 Drops doTERRA lemon oil BUY
1/2 Teaspoon ground cinnamon
1/2 Teaspoon Mixed spice
2 Teaspoons Dried yeast
100 Grams chocolate Dark callets BUY
100 Grams chocolate White callets BUY
Cross
100 Grams bakers or strong flour
100 Grams Water
1 Teaspoon Extra Virgin Olive Oil (EVOO) BUY
Spice Glaze
50 Grams raw caster sugar BUY
75 Grams Water
1/2 Teaspoon Mixed spice

Do

1: Place roux ingredients into the Thermomix bowl and cook 3 min/80°C/speed 3. Cool slightly. Leave in the Thermomix bowl.
2: Add flour, cacao, salt, butter, buttermilk, zests, oils spices and yeast and mix 10 sec/speed 6. Knead 3 min/Interval.
3: Add chocolate and knead 1 min/Interval.
4: Scrape out onto floured silpat mat and wrap into a tight ball. Prove until doubled.
5: Shape into buns with well floured hands. 120g per bun.
6: Place onto a lined baking tray, cover and rise until doubled.
7: Meanwhile, make a paste for the crosses by placing all ingredients into the Thermomix bowl and mixing 20 sec/speed 6. Scrape and repeat. Pipe crosses onto each bun.
8: Place into a cold oven set to 180°C and bake for 25-30 minutes. Using a cold oven produces another little rise for your dough.
9: To make the glaze, place all ingredients into a saucepan and heat until the sugar has dissolved.
10: When you remove them from the oven, brush generously with the glaze.
11: Serve warm with lots of butter.

Served with

Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.