March 22

Hot Cross Buns – Double Chocolate

Oh my! Oh my! Easter, chocolate and hot cross buns is there anything better?

We love these double chocolate hot cross buns. If you are not dairy intolerant then use any chocolate chip bits either dark or milk chocolate as long as they are gluten free.

Nestle choc bits are gluten free. However if you cannot tolerate dairy like myself then you will need to obviously use gluten and dairy free choc bits. We buy gluten free/dairy free choc bits from the Kosher Aisle in Coles at Bondi Junction or from Taste Organics (Enmore or Crows Nest).  As a special treat, we also love using the Organic Times dark choc drops which we source from Organics on a Budget (delivery Australia/NZ wide or pick up from their Sydney warehouse).

So without rambling on too much as I know your keen to start baking these delicious hot cross buns, here is my recipe….

Hot Cross Buns – Double Chocolate

Prep timeCook timeTotal time
1 hour 10 mins25 mins1 hour 35 mins

I use a stand mixer for this recipe with the ‘hook’ attachment, however, you can use a hand beater – just make sure you have beat it long enough that it all looks incorporated.

Author: Tracey Francis of Essential Olie
Serves: 12

Ingredients

Buns:

  • 2½ cups Gluten Free Flou
  • 1½ teaspoon Guar Gum
  • 2 teaspoons Cinnamon powder
  • 2 teaspoons Mixed Spice powder (or 1 teaspoon Allspice and 1 teaspoon Nutmeg)
  • ½ teaspoon Vanilla powder
  • ¼ teaspoon Himalayan Sea Salt
  • ⅓ cup Raw Caster Sugar
  • 1 cup Chocolate bits (Milk, Dark – Dairy/Non-Dairy)
  • 15g Dry yeast
  • 2 Eggs (at room temperature)
  • 1 cup Milk (dairy or non-dairy)
  • 100g Butter or Nuttelex (melted just til it’s very soft, not hot)

Cross:

  • ½ cup Gluten Free Flour
  • 4 teaspoons Raw Caster Sugar
  • 3-4 Tablespoons Water

Glaze:

  • 2 Tablespoons Raw Caster Sugar
  • 2 teaspoon Raw Cacao
  • 2 Tablespoons Water

Method

  1. Grease either a baking tin, muffin tin, cup cake tin, or friand pan with butter/nuttelex or spray oil or line with paper patties.
  2. Put butter/nuttelex with milk (dairy or non-dairy) in a saucepan and melt butter/nuttelex over a low heat til its just melting (part of it will be very soft and part will be melted – the point is you don’t want it to be too hot and you only want the coldness taken off the milk).
  3. In the bowl of your mixer, whisk in your flour, then add guar gum, cinnamon powder, mixed spice powder, vanilla powder, salt, sugar, ½ cup of the chocolate bits and dry yeast. Blend on low speed til all ingredients are combined. You will know as the dry mix will go brown from the spices.
  4. Add eggs and and mix on low speed then add warmed milk/butter and mix til combined. You may need to stop the mixer and scrap down the sides here.
  5. Once all ingredients have combined turn up the mixer to beat on high for 3 minutes.
  6. Mix through the remaining ½ cup of chocolate bits with a spoon.
  7. Using an ice cream scooper (I used a size 16 heaped) scoop the mixture into your muffin tin or onto a baking tin evenly spaced.
  8. Set aside for 30 minutes to 1 hour for the yeast to rest and rise in a warm location.
  9. After 30 minutes to 1 hour, turn on your oven to 170°C (fan forced).
  10. Make the cross mix by whisking all ingredients in a bowl then spoon it into a piping bag with small to medium tip (I use using a size 12 wilton tip). If you don’t have a piping bag/set then use a freezer bag or zip lock bag with a corner cut and pipe on the crosses.
  11. Bake for 20-25 minutes depending on how brown you like them.
  12. When they are almost finished baking or even when they have finished, leave them in the warm oven til you make the glaze – combine both sugar and water into a saucepan and bring to the boil (make sure you watch it) boiling it for a few minutes til it starts to go syrup-like.
  13. Take hot cross buns out of oven and using a pastry brush coat them with the glaze.
  14. Allow to cool slightly then enjoy.

Notes

a) I use my sweet sorghum blend of flour – however you can use pre-mixed gluten free self-raising flour.

b) I use organic raw caster sugar, however, you can replace it with honey or rice malt syrup – I have used all but we preferred sugar. Similar with the glaze you can either replace the sugar with honey or rice malt syrup or choose not to glaze.

c) I mainly use macadamia nut milk OR coconut/almond milk, but I have also used cow’s milk and lactose free milk – they all work, and they all taste delicious.

d) Using a size 16 ice cream scooper heaped with mixture I make 12 to 13, however, you can make your buns smaller and will get more from the mix.

e) If it’s cooler weather turn on your oven on the lowest heat setting til it’s warm then turn off and put the hot cross buns in the oven to rise.

f) We only glaze if we are eating straight away, otherwise, I don’t glaze them.

g) If you are pre-making hot cross buns, then keep them wrapped in the greaseproof paper that you baked them on when your storing them. It will help keep them moist and to stop them from drying out.

Happy Easter!  We hope you love our chocolate version of hot cross buns.

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