With Easter fast approaching, those traditional chocolate eggs, chocolate bunnies and hot cross buns have already started hitting supermarket shelves. Nothing quite beats a hot cross bun made fresh, so if you can’t get enough of the stuff – here’s how to make it at home. We’ve whipped up a hot cross bun recipe with a delicious ginger twist.
Choc Ginger Hot Cross Buns
Serves: Makes 12
Prep: 2 hours
Cook: 30 minutes
1 lightly beaten egg
4 cups plain flour
1 ½ cups milk (slightly warmed in the microwave)
½ cup cocoa powder
1/3 cup caster sugar
70g butter, chilled and cubed
¾ cup chocolate chips
3 tsp ground ginger
2 tsp dry yeast
1 tsp ground cinnamon
Pinch of salt
Flour paste (for crosses):
1/3 cup plain flour
3 tbsp water
2 tsp caster sugar
2 tsp ginger marmalade
- In a bowl, combine yeast, milk and 1 tablespoon of caster sugar. Lightly mix until yeast dissolves. Cover with a tea towel and set aside somewhere warm until mix begins to foam.
- In a large bowl, rub together butter, salt, ginger, cinnamon, flour and cocoa until the mixture is similar to breadcrumbs. Use your hands to make a small well in the centre and add the yeast mixture, egg and the rest of the caster sugar and other ingredients. Mix using a wooden spoon until well combined.
- Place mix onto a floured surface and knead for 1-2 minutes. Set mix in a lightly greased bowl, cover with a clean tea towel and set aside in a warm place (room temperature on a warm day would be fine) until it has doubled in size. This would usually take around an hour.
- Once the dough is ready, use your fist to give it a hefty punch in the centre. Place the dough on a well-floured surface and knead until smooth or for around 5-7 minutes.
- Using non-stick cooking spray, spray a deep cake pan. Roll dough into 12 balls and place into prepared cake pan. Cover with a clean tea towel again and place in a warm position for a further half an hour to allow it to rise. Meanwhile, preheat your oven to 180ºC. It’s time to make the flour paste!
Flour paste for crosses:
- Mix together water, flour and sugar and spoon mixture into a piping bag.
- Pipe crosses over the rows of buns.
- Bake for ten minutes at 180ºC and then reduce heat to 165ºC and bake for a further 20 minutes until golden on top.
For a shiny gloss:
- Once the buns are baked, heat ginger marmalade in microwave for 15 seconds and brush over the top with a pastry brush.
- To serve: Slice in half and enjoy with butter.
You’ve done all the work, now it’s time to indulge! Pop your used utensils and bowls into the dishwasher with some Finish Quantum Power & Pure. It’ll take care of the rest!