Mocha Cholate Chip Hot Cross Buns

Sunday, 27 March 2016

Happy Easter!

My best friend said the other day that she was really excited because it was almost time to make sticky date pudding. We were a little confused, and she explained that sticky date pudding is a winter dessert. I had never thought that it was, and always order it whenever it's on the menu because it's my favorite dessert.

But it's interesting how some things are considered seasonal, when you can really make it anytime you want. 


For me, it's gingerbread, pavlova, this special vegetarian dish that we only eat at Chinese New Year (actually, there are a bunch of dishes that we only have at Chinese New Year), and hot cross buns.

Did you know that you can get mocha hot cross buns at Baker's Delight? I had no idea until a girl at work told me last year. I was very disbelieving as I had never seen them before and thought maybe it was a Melbourne thing (she was from Melbourne and moved to Sydney) - but then, on her lunch break she went to buy me one (okay maybe she bought a six pack and maybe we ate them all) and came back to work, heated it up in the microwave for 15 seconds and put Nutella on it (?!?!) and I have never spent so much time during the rest of the year craving mocha hot cross buns.


I now realize that I could have been making these all year round. So I'll definitely be doing that from now on. They are a little time consuming in that you have to let the dough rise, but apart from that they come together quite easily, and are so fluffy and delicious.

Mocha Hot Cross Buns
Makes 24 small buns
  • 2 cups milk
  • 1/2 cup rice bran oil
  • 1/4 cup brown sugar
  • 1 tbsp instant coffee 
  • 3 tsp active yeast
  • 4 + 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pink salt
  • 1/4 cup sugar 
  • 1 tbsp coffee powder
  • 1 tsp cinnamon 
  • 1 tsp nutmeg 
  • 1 tsp cardamom
  • 1/4 cup dark chocolate chips 
  • 1 egg white 
  • 1 tsp milk 
  • 1 tbsp plain flour
  • 3-4 tbsp water 
  • 1 tsp cinnamon
  1. In a medium saucepan, heat half the milk and the coffee, sugar and oil until sugar is dissolved - it should not be boiling. Turn off the heat and then add the remaining milk and stir to combine and cool for 10-15 minutes. 
  2. Sprinkle the yeast over the milk mixture and stir to combine before adding 4 cups of flour. Mix well and then cover with a tea towel and set aside for 1.5 hours. 
  3. Mix together the remaining flour, baking soda, baking powder, and salt and stir until combined.
  4. In a small bowl, combine the remaining sugar, coffee, and spices, mixing well.
  5. On a flour dusted surface, remove the dough and press down so it is slightly flattened.
  6. Sprinkle the sugar mixture all over and a third of the chocolate chips, then fold the dough in half and flatten again. Continue until all the sugar and chocolate chips are used up, and then flatten the dough into a symmetrical, circular shape.
  7. Cut the dough into even squares. I made tall, thin hot cross buns so mine were small squares, but feel free to make your buns as large or small as you like. Quickly roll each square into a ball and place on a greased baking tray with the seam side down. Cover with a damp tea towel and let rise for about an hour.
  8. Preheat oven to 180C.
  9. Prepare the glaze by beating the egg white and milk, and brush over the risen buns.
  10. Prepare the cross mixture by whisking the flour, cinnamon and water together. Start by adding 1 tbsp of water to the flour mixture at a time, to make sure your crosses are the right consistency. It should not be too runny, but thin enough to pipe. 
  11. Pipe the crosses onto the buns.
  12. Bake for 20 minutes or until the tops of the buns are golden brown, and then let sit in the oven with the door open for 15 minutes.
  13. Eat the hot cross buns warm, or with butter or Nutella.* Enjoy! 
* in the future I am going to incorporate Nutella into my hot cross buns.

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