Chocolate Chip Hot Cross Buns

Name: Chocolate Chip Hot Cross Buns
Cuisine: European, British
Ingredients: 500 g strong white bread flour; 2 tsp yeast; 2 tsp ground mixed spice; 1 tsp ground cinnamon; 1/2 tsp salt; 70 g caster sugar; 1 medium lemon zest only; 280 ml milk of choice warm; 40g unsalted Butter, melted and cooled; 1 large egg; 150 g chocolate chips or chopped chocolate (we used dark and milk chocolate); 100 g grated marzipan optional; 2 tsp olive oil for greasing the bowl; 75 g plain flour; 3 Tbsp Lyle's Golden Syrup

6 steps

These are the BEST chocolate chip hot cross buns you will ever make! With super soft and fluffy texture, chunks of chocolate, sweet marzipan and beautiful, shiny, and sticky glaze made with Lyle's Golden Syrup, they are impossible to resist, especially when still warm from the oven! They will make a great addition to your Easter breakfast or brunch, and are perfect for sharing!

Updated at: Tue, 12 Sep 2023 11:13:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories325.5 kcal (16%)

Total Fat9.3 g (13%)

Carbs54.4 g (21%)

Sugars17.8 g (20%)

Protein7.6 g (15%)

Sodium118.2 mg (6%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

500gstrong white bread flour

2 tspyeast

2 tspground mixed spice

1 tspground cinnamon

½ tspsalt

70gcaster sugar

1lemon

medium, zest only

280mlmilk

warm

40gunsalted butter

melted and cooled

1egg

large

150gchocolate chips

or chopped chocolate, we used dark and milk chocolate

100gmarzipan

grated, optional

2 tspolive oil

for greasing the bowl

75gplain flour

3 Tbspgolden syrup

Instructions

Step 1

Place the strong bread flour, yeast, spices, salt, lemon zest and sugar in a bowl of a freestanding mixer with the hook dough attachment and mix briefly to combine.

Step 2

In a small jug, combine the milk and the egg, then pour the mixture into the dry ingredients. Add melted and cooled butter and mix together on low speed for 2 minutes to form a shaggy dough. Increase the speed to medium, and continue to mix for another 5-7 minutes until you have smooth, elastic dough that no longer sticks to the sides of the bowl. Transfer the dough into a lightly floured surface and add the chopped chocolate and grated marzipan, kneading it by hand into the dough until it is evenly distributed.

Step 3

Shape the dough into a large bowl and transfer it to a lightly greased large bowl. Cover with cling film (or shower cup) or clean tea towel, and set aside in a warm place until it has doubled in size (about 1- 2 hours).

Step 4

Once the dough has doubled in size, gently knock the air out of it, then transfer it onto a lightly floured surface. Divide it into 12 equal pieces (using kitchen scales comes very handy!), and using your hands, shape each piece into a tight ball (watch video to see how). Place each ball onto a baking tray lined with baking paper, spacing them about 1cm apart. Cover with cling film or clean tea towel and prove for 45 minutes.

Step 5

Prepare the paste for the cross pattern by mixing 75 g of plain flour with 5 Tbsp of water. Transfer the mixture into a piping bag fitted with a small, plain nozzle (we used a 3mm nozzle), alternatively, use a plastic zip-lock style bag and snip out the small corner of it. Preheat the oven to 170C (fan).

Step 6

Once buns have risen, slowly pipe the cross pattern on top of them. Transfer the buns into the oven and bake for 15 minutes or until golden brown. Place the Lyle's Golden Syrup in a small saucepan and heat it up gently for a minute, to make it really runny. Brush the warm buns with Lyle's Golden Syrup, allow them to cool for 5- 10 minutes and enjoy!

View on lylesgoldensyrup.com

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