RECIPE | Delicious Easter hot cross buns with a twist

This twist on tradition replaces the dried fruit with the popular flavour combo of coffee and chocolate, and is akin to a choc-flavoured cappuccino ... in a bun. Double the chocolate by serving these buns with a chocolate/nut spread. 

COFFEE AND CHOCOLATE HOT CROSS BUNS 

Makes: 12

Ingredients:

1 sachet instant yeast

30ml (2 tbsp) sugar

230ml warm milk

30ml (2 tbsp) instant coffee powder

30ml (2 tbsp) hot water

1 egg beaten 

480g (4 cups) cake flour

5ml (1 tsp) salt 

100g soft butter 

80g chocolate chips 

Crosses:

60ml (4 tbsp) flour

10ml (2 tsp) oil

Water

Coffee Glaze:

100ml water

50ml sugar

5ml (1 tsp) instant coffee powder 

Method:

1. Combine the yeast, sugar and warm milk and set aside until frothy. 
2. Dissolve the coffee powder  in the warm water then add the coffee and egg to the yeast mixture and mix.
3. Combine the flour and salt in a large mixing bowl or the bowl of an electric mixer fitted with a dough hook. If mixing by hand add the coffee and yeast mixture to the flour and mix through with a wooden spoon to bring the flour together then knead till you have a soft ball and continue kneading for 5 minutes on a lightly floured surface then place in a lightly oiled bowl.
4. In an electric mixer add the coffee and yeast mixture to the flour with the machine running on low speed until it forms a softish ball that comes away from the sides of the bowl. 
5. Cover the bowl with cling-film plastic wrap and set aside in a warm place to rise until doubled in size, about 1-2 hours. 
6. Preheat the oven to 180°C. Turn the dough out onto a lightly floured surface and knead in the chocolate chips then divide the dough into 12 balls. 
7. Place the balls on a baking tray lined with greaseproof paper. Cover the balls loosely with a piece of plastic and set aside to rise for about an hour in a warm spot .
8. For the crosses combine the flour, oil and just enough water to make a stiff paste. Place mixture into a disposable piping bag and cut a small piece off the tip.
9. Pipe crosses across the buns, in one direction then in the opposite direction.
10. Bake for 25-30 minutes until golden brown.
11. While the buns are baking boil together the water, sugar and coffee powder in a small pan to form a stick glaze.
12. Remove the buns from the oven and brush with the coffee glaze. 

OUR FAVOURITE HOT CROSS BUN COMBOS

Beyond butter, the fruity and spicy buns work so well with a myriad flavours. Here are our top five.

1. The South African tradition of pickled fish
2. Cheese
3. Bacon and cheese or peanut butter and bacon
4. A meat or plant-based burger patty with fried onions, cheese and sliced pickles between the halves of a warmed/toasted hot cross bun
5. Mashed avocado