Happy Easter lovely people!
Hopefully you’re all enjoying a safe and happy Easter with your nearest and dearest – The perfect people to share these scrumptious hot crossed buns with!
Hot cross buns are traditionally only meant to be eaten on Good Friday…
So despite the fact that I wasn’t quite organised enough to make these on Friday, I figure Easter Sunday is not too late to post these delicious buns.
The Good Friday thing goes way back, apparently Elizabeth I actually banned the sale of hot cross buns and other spiced breads except for Good Friday, Christmas and (morbidly) burials.
I’m unaware if anyone ever bothered to overturn this law, but regardless it seems that Woolies and Coles didn’t get the message. Hot cross buns have literally be on sale since Christmas in Sydney!
Traditions aside, fresh baked hot cross buns are pretty darn tasty and Easter is as good excuse as any to get baking.
What’s better than normal hot cross buns?
Mocha hot cross buns!
I’ve glammed up the traditional hot cross bun recipe, by adding chocolate and coffee, because well, everything is better with chocolate and coffee!
The mocha adds a lovely depth of flavour and colour and actually goes really well with the fruits and spices.
Look at that wonderful colour…
In one of these bad boys you’ll find fresh grated apple, orange zest and sweet bursts from dried peaches, blueberries & currants.
It’s practically fruit salad.
In bun form.
Need I say more?!
The key to success with these is quality bread flour (not normal plain flour), a willingness to put some effort into the kneading and patience to let them prove.
You don’t actually need to knead for more than 15 minutes all up though. Don’t worry you won’t be slaving away for hours. These are actually really easy to make.
Your house will also smell heavenly and I promise after eating these, you’ll never go store bought again.
Seriously. They are that good!
All you need is a bit of patience, a few hours and faith in the end result.
Not too much of an ask on a long weekend.
You’ll be thanking me after you’ve finished gobbling up the batch!
- 300gm bread flour ( I used Lighthouse Bread & Pizza flour available in Coles)
- 1/2 cup Almond & Coconut milk (I used So Good)
- 5gm instant dried yeast (one that can be mixed into dry ingredients)
- 1/4 tsp salt
- 3 tbsp cocoa powder
- 6 tsp instant coffee
- 25gm butter
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1/4 tsp nutmeg
- 1 tsp fresh ginger, grated (optional)
- 20gm raw cacao nibs (can substitute with choc chips)
- 25gm butter
- 1 egg
- 90gm mixed dried fruit (I used currants, chopped dried peaches & dried blueberries)
- 1 small apple, grated
- Zest of 1 orange
- 2 tsp cocoa
- 1 tsp flour
- 1/2 tsp castor sugar
- 3-4 teaspoon water
- 2 tsp castor sugar
- 2 tsp boiling water
- Heat the almond milk, coffee and butter over low heat in a saucepan. Stir until the coffee is combined and the butter melted.
- Set aside and let cool to hand temperature
- Add 250gm of the flour to a large bowl with the cocoa, salt, yeast, spices, ginger, cacao nibs, zest, grated apple and dried fruit and mix to combine
- Beat the egg into the coffee milk
- Make a well in the centre of the flour mix and pour over the coffee mixture
- Mix well with a wooden spoon then turn out onto a clean surface floured with the remaining 50gm of flour
- Knead for about 10 minutes or until the dough is smooth and elastic. Note that because of the fruit it won't be perfectly smooth
- Place the dough in a lightly oiled bowl and cover with oil cling film. Set aside in a warm spot for 1 hour or until the dough has doubled in size
- Punch down the dough and turn onto a lightly floured surface
- Need for a further 5-8 minutes until the dough is silky and elastic
- Divide the dough into 8 equal pieces and place in a baking tin lined with baking paper. I used a rectangular tin, but a square or round tin will do the job just fine
- Cover with oiled cling film and a tea towel and leave to prove for another hour
- Preheat the oven to 200C
- Combine the paste ingredients in a small bowl and spoon into a zip lock bag
- Snip off the corner of the bag and slowly and steadily pipe the paste onto the buns to create the crosses
- Bake the buns for 15-20 minutes on the middle rack. The buns are done when an inserted skewer comes out clean
- Turn onto a wire rack to cool
- Mix the glaze ingredients and brush onto the buns
- Serve warm with lots of butter
- The almond milk gives a nice nutty flavour, but feel free to substitute dairy milk if you prefer.
- Feel free to substitute whatever dried fruit you prefer or happen to have on hand. Sultanas, raisins, apricots or cranberries would all work here. If you do buy dried fruit I recommend using Coles self serve area so you only pay for what you plan to use.
- Equally the spices are interchangeable. Don't get hung up on it if you don't have some of them in the cupboard, just use whatever you have. The beauty of this recipe is that the majority of ingredients will already be in your cupboard, so need to spend more than necessary!
- Calories 243
- Carbs (gm) 43
- Fat (gm) 5
- Protein (gm) 7
- Fibre (gm) 4