Firstly I apologise to those who have been waiting on this post! I could have just posted the link to the original recipe but I really wanted to write about the changes I made and not just post the link.
The recipe is from Donna Hay. The first time I made it exactly to the recipe but at the recommended temperature and time(even at the minimum of the range not the maximum) they were over cooked and a little dry! They were still yummy but not what I wanted.
So I made them again the next day. This time I made choc chip ones and I made the dough in the bread maker. It worked great apart from the rising bit with the choc chips as the machine heats the dough slightly and this meant melted choc chips! It was ok but a little messy. I didn’t do a second knead as I would have had chocolate everywhere. I just dumped the dough on the the bench and cut it into 12 portions and carefully stretched them into the right shape. This wouldn’t be a problem with the fruit ones and would make them very easy. I do have to say that kneading the dough by hand can be very therapeutic though, especially if you use the throwing method! My girls thought it was great seeing mummy throw the dough on the bench with a bang! Just make sure you remove anything breakable from the bench first! If I used the bread maker for the choc chip ones again I would remove the dough from the machine for the rising so the choc chips don’t melt.
So here is my recipe for bread machine choc chip hot cross buns based on the Donna Hay recipe.
bread machine choc chip hot cross buns
- 2 tablespoons dried yeast*
- 1/2 cup (110g) caster (superfine) sugar
- 1½ cups (375ml) warm milk
- 4¼ cups (635g) plain (all-purpose) flour
- 2 teaspoons mixed spice
- 1 tablespoon cocoa powder
- 50g butter, melted
- 1 egg
- 1 pack of choc chips (I used Cadbury dark choc chips)
- ½ cup (75g) plain (all-purpose) flour
- ⅓ cup (80ml) water ( you might need extra water to get the paste to the right consistency)
- 1 tablespoon cocoa powder
- 2 teaspoons sugar
- 1 teaspoon powdered gelatine
- ¼ cup (60ml) water
Place all of the bun ingredients except for the choc chips into the machine and start the machine on the dough setting. Add choc chips in the last 5-10 minutes of mixing(my machine beeps to let me know it is time to add any extras). When the mixing finishes you can remove the dough to rise elsewhere or if you don’t mind a bit of melted chocolate then leave it to rise in the machine.
Lightly knead the dough again, divide into 12 pieces and roll into balls. Place in a 23cm-square cake tin lined with non-stick baking paper. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.
Preheat oven to 190ºC. To make the crosses, combine the flour, cocoa powder and water to make a smooth paste. Place in a piping bag and pipe crosses onto the buns. Bake for 25-30 minutes or until well browned and springy to touch.
To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved. Brush warm buns with the glaze and serve with butter. Makes 12.
You might notice that I reduced the temperature and time for the buns when compared to the original recipe. Your oven may be fine at the original but mine definitely needed the decrease!
HAPPY EASTER EVERYONE!