Chocolate Orange Hot Cross Buns
Chocolate Orange Hot Cross Buns recipe idea with a twist. A bread machine dough mix, oven baked buns orange glazed for Easter.
- Prep Time: 15 min, 40 min rise
- Cook Time: 28 min baking, 40 mins dough mix
- Total Time: 113 mins
- Yield: 24 1x
- Category: Desserts, appetizer, snack
- Method: Oven Baking, bread machine
Ingredients
Scale
- 1 Cup (240 g) of lukewarm milk
- 2 teaspoons of instant dried yeast
- 1/2 Cup (100 g)of brown sugar
- 3 3/4 (450 g) flour
- 1 orange, grated zest
- 1 teaspoon of vanilla extract
- 3/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1 large egg
- 5 Tablespoons (70 g) room temperature soft unsalted butter
- 1 Cup of dark chocolate chips
CROSSES
- 5 Tablespoons (45g) of flour
- 1 1/2 Tablespoons (10g)of cocoa
- 1 teaspoon of brown sugar
- 3 Tablespoons (45g)of water
GLAZE
- 1/4 Cup (60g) freshly squeezed orange juice
- 2 Tablespoons(25g) of brown sugar
Instructions
DOUGH mix in Bread Machine
- Mix the egg and warm milk and vanilla with a whisk before adding to the bread machine.
- Then add the ingredients to the bread machine according to the directions of your bread machine. Normally you add your liquid first, then flour, cocoa, sugar, salt, yeast and soft butter.
- Set the Bread machine on the dough cycle. When it beeps to add other ingredients this is when you add the cinnamon, orange zest and chocolate chips. Let the bread machine mix the dough, when it has doubled in size then take it out and place it on the floured surface. Punch down and knead about 6-10 times. Leave to rest for 10 minutes.
BY HAND
- Grease a baking tray of about 9 inches square.
- Form round balls with the proofed dough, and place in the baking pan. Cover with a cloth and let it rise for about 40-50 minutes. (until risen well, double it size)
BAKING
- Preheat the oven to 180 Deg. C (350 Deg. F)
- Then mix the flour, cocoa and sugar together and pipe the crosses on top of the hot cross buns.
- Bake the buns for about 25-28 minutes
GLAZING HOT BUNS
In a saucepan combine the orange juice and sugar together and bring to a simmer and mix until the sugar has dissolved. When the buns comes out of the oven, brush them with the warm glazing on the top.
Best to serve and enjoy the buns on the same day freshly baked. But you can keep them for three days covered at room temperature. Great to freeze for at least 3 months. Sealed.