This version of the traditional hot cross bun is definitely less of the traditional and more of the decadent. Super light and fluffy, they have a sweet surprise…a caramel filled mini chocolate egg inside each one.
METHOD
- Place flour, cocoa, sugar, yeast, salt, mixed spice, egg, milk, butter and water in mixer bowl and knead with kneading hook for 6-8 minutes or until smooth and elastic.
- Add dried fruit and knead until it is evenly distributed through dough.
- Place in oiled bowl and leave to rise in oven using dough proving mode for 1 hour or until doubled in size.
- Divide dough into 12 even pieces and roll into balls. Insert Easter egg into each ball pinching well and rerolling to ensure it is fully encased.
- Place in baking paper lined tin, leaving room to rise.
- Rise in oven on dough prove mode for 1 hour or until puffed up and touching .
- Pipe crosses with white chocolate.
- Preheat oven 180c bottom heat and fan forced function. Add a burst of steam at the beginning of the cook off if available. Cook 18-20 minutes.
Heat honey and water and use to glaze buns as soon as they come out of the oven.
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Ingredients
325 gm high grade flour
45 gm dark cocoa
3 T sugar
8 gm instant yeast
7 gm salt
1.5 tspn mixed spice
1 egg
40gm butter, grated
135 gm milk
80 gm water
1/2 cup sultanas or dried cranberries
12 mini caramel filled chocolate Easter eggs
100gm white chocolate, melted
2T honey mixed with 2T water
