These chocolate hot cross buns incorporate cocoa nibs and 70% chocolate chunks in the dough and are filled with a rich orange/ mint pastry cream and topped with chocolate crosses. With such an amazing and complex pairing it’s definitely not just for the kids! Let’s make a spin on the classic hot cross bun that everyone can appreciate.
Chocolate Hot Cross Buns
1 cup butter
1 cup sugar
2 tsp salt
4 tbsp cocoa powder (we used local, sun eaters)
6 cups flour
6 tbsp cornstarch
4 tsp yeast
1 1/2 cups milk
6 tsp cocoa powder
1/4 cup nibs
1/4 cup chopped chocolate (we used 70% local dark)
Cream butter and sugar until butter is light in colour and then beat eggs in one at a time.
Add in cocoa powder and salt and mix until combined.
Measure all dry ingredients into a large bowl and mix (add yeast away from salt or mix salt into dry ingredients first before adding yeast since salt will kill the yeast)
Add dry and wet ingredients into the creamed butter mixture, starting with the flour and alternating between the two.
The mixture will form a soft dough that is still a little sticky, cover the dough and leave to proof until it has doubled in size.
When it has doubled add in the nibs and chocolate (we chose these mix in but you can use whatever you would like!)
Leave the dough to proof again for 15 minutes before using.
Portion the dough into 100g pieces and roll into balls. place them in a greased pan and cover them, allowing them to proof until almost doubled.
Brush with egg wash or milk was and bake at 400 degrees F for about 15-20 minutes.
remove from the heat and allow to cool before filling etc.
Orange Mint Pastry Cream
2 cups milk
1/4 cup corn starch
1/2 cup sugar (divided into two parts)
2 egg yolks
1 whole egg
1 tsp vanilla
1 tbsp butter
one orange zested or some orange peels
one spring of mint
Place milk in a pot to boil with orange, mint and half the sugar (watch this carefully since it can easily over boil)
In a separate bowl combine eggs, sugar, cornstarch, whisk together until it forms a smooth paste.
When the milk reaches a boi, slowly temper into the egg mixture. Add the mixture back to the pot and return it to the stove on very low heat
Stir the mixture constantly until thickened.
add in vanilla and butter.
Transfer to a bowl and cover with cling film, ensure the film is touching the pastry cream on all exposed areas to prevent the cream from forming a skin.
Cool completely before using
Chocolate icing for the cross
1/4 cup cocoa powder
1/2 cup icing sugar
Mix the dry ingredient into a bowl.
Add in a little hot water at a time (maybe use a teaspoon to avoid over pouring)
Mix together until a thick paste is made.
Transfer to a piping bag and use to pipe crosses onto the buns, this mixture is best used when it is still warm.