RECIPE | Delicious Easter hot cross buns with a twist
A hot cross bun flavoured with coffee and chocolate is a delicious twist on tradition
10 April 2022 - 00:00
By Hilary Biller
Image: Christoph Hoffman Coffee and chocolate hot cross buns.
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:
- Combine the yeast, sugar and warm milk and set aside until frothy.
- Dissolve the coffee powder in the warm water then add the coffee and egg to the yeast mixture and mix.
- 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.
- 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.
- 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.
- 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.
- 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 .
- 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.
- Pipe crosses across the buns, in one direction then in the opposite direction.
- Bake for 25-30 minutes until golden brown.
- While the buns are baking boil together the water, sugar and coffee powder in a small pan to form a stick glaze.
- 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.
- The South African tradition of pickled fish
- Cheese
- Bacon and cheese or peanut butter and bacon
- A meat or plant-based burger patty with fried onions, cheese and sliced pickles between the halves of a warmed/toasted hot cross bun
- Mashed avocado