Saturday, May 12, 2012

Chocolate Chip Hot Cross Buns

I found this recipe and since Nikki Halle was here for Easter and had given up chocolate for Lent, decided to make these instead of the regular Hot Cross Buns. They were good--just more dense than the normal ones. They were hard to heat up since the white chocolate crosses started to melt.

Chocolate Chip Hot Cross Buns
http://penniesonaplatter.com

For the buns:
2 Tablespoons instant yeast
1/2 cup sugar
1 1/2 cups warm milk
4 1/2 cups all-purpose flour
1 teaspoon salt
3 1/2 Tablespoons unsalted butter, melted
1 egg, lightly beaten
2 cups semi-sweet chocolate chips

For the glaze:

1/4 cup sugar
3 Tablespoons hot water

For the crosses:

2 ounces white chocolate (block or chips)

For the buns: Combine the yeast, sugar and milk in a small bowl; set aside. After 10-15 minutes, the mixture should swell.

Whisk the flour and salt together in a large mixing bowl. Make a well in the center and add the melted butter, egg and yeast mixture, along with 1 cup of the chocolate chips. Mix together until a dough forms, then knead on low speed for about 5 minutes, until the dough is smooth an elastic. Add a little more flour, if needed.
Transfer the dough to a large greased bowl. Cover tightly with plastic wrap and let rise until doubled, about 1 hour.
Punch down the dough, then add the remaining chocolate chips, kneading lightly to incorporate them. Divide the dough evenly into 16 balls and place them close together in a parchment lined or greased baking pan.
Preheat the oven to 400 degrees F. Cover the hot cross buns with a clean kitchen towel and set aside to rise for 20 minutes.
Bake for 20 to 25 minutes, until golden brown and fragrant. While the buns are baking, prepare the glaze.

For the glaze: Dissolve the sugar in the hot water. Once the buns are done baking, remove from the oven and immediately coat them with the glaze, using a pastry brush. Let cool in a pan on a wire rack.

For the crosses: Melt the white chocolate in the microwave, stirring every 30 seconds. Transfer to a small zipper bag or piping bag, snip off the end and pipe crosses across the tops of the buns.

Serve warm.


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