I love a good hot cross bun and had sorely missed eating them before I started making my own gluten free versions.
This particular bun recipe is a twist on the traditional hot cross bun. Made with a delicious chocolate flavoured dough, a smattering of choc chips and finished with a glorious sticky sugar glaze these are surely a bun that will hit the sweet spot.
There is a little hint of spice in this recipe as well. What would an Easter bun be without all that deliciously warm scented cinnamon and spice?
I used my favourite drinking chocolate in my buns. It is made by a Ballarat based, family owned company, called Grounded Pleasures. Their Exquisite Original Drinking Chocolate is gluten free and it truly lives up to its name.
Choc Cross Buns
For the dough:
375 grams F.G. Roberts Traditional Bread Mix
80 grams caster sugar
2 teaspoons cinnamon
1/2 teaspoon mixed spice
20 grams drinking chocolate
450 ml warm full cream milk
7 grams instant dry yeast
5 ml white vinegar
15 ml flavourless vegetable oil (I use rice bran oil)
200 grams of gluten free choc bits
1 egg, room temperature and beaten
For the crosses:
4 tablespoons of plain gluten free flour combined with just enough water so that can be piped onto the buns.
For the glaze:
2 tablespoons water
2 tablespoons caster sugar
Preheat the oven to 210 degrees celsius and line a baking tray with paper.
Warm the milk and one teaspoon of the sugar to 40-45 degrees celsius
Add the yeast and stir.
Cover and leave until the yeast starts to bloom. It should look like a layer of cream on top of the milk.
While the yeast blooms, weigh the bread flour and all dry ingredients except the choc chips into a large bowl, set aside.
Once the yeast blooms, add the vinegar, oil, egg, and remaining sugar and gently mix to combine.
Make a well in the dry mixture and add the wet mixture.
Gradually work the dry into the wet mixture, until the flour is incorporated and the dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead the dough for at least 5 minutes until it’s smooth and elastic.
Flatten out the dough to a rough rectangle shape approximately 30 x 20 centimetres
Sprinkle the choc chips over the dough, then fold the dough over a third, then a third again, to enclose the chips.
Knead gently to incorporate the choc chips.
Divide the dough into equal portions depending on you preferred bun size
Shape the dough portions into bun shapes and place onto the prepared tray
Cover with cling film and allow the dough to rise in a warm spot until double in size.
When the buns are ready to bake, mix the flour and water together to make a thick paste
The mix should be not too thick but not too runny, almost the piping consistency of a thick whipped cream.
Use a piping bag or a zip lock plastic bag with a small section cut out of one corner.
Pipe a cross onto the top of each bun
Mist the buns lightly with water and place into the pre-heated oven
TIP Place a small oven-proof dish of water on the base of the oven to produce moisture while baking
Once in the oven, turn the temperature down to 175 celsius and bake for 40-50 minutes
Turn the baked buns onto a cooling rack ready for glazing
To make the glaze, heat the glaze ingredients in a microwave safe bowl for 60-90 seconds, until the sugar is dissolved. The glaze should lightly coat the back of the spoon when ready**careful it is HOT**
Gently brush the glaze over the buns with a pastry brush while the buns are still hot
Allow the buns to cool before splitting open. Of split when still hot the crumb will be doughy. These best enjoyEd when almost at room temperature. Store in an airtight container at room temperature - do not refrigerate as this will dry out the buns. Yes! These can be made in advance and frozen too.