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Chocolate Hot Cross Buns Recipe

Hot Cross buns, DOCELLO
Hot Cross buns, DOCELLO
  • Number of servings
    16

Hot cross buns are a staple and easy-to-bake snack, making them a great menu item for cafes and restaurants. Put a spin on the traditional bun recipe by kneading in NESTLÉ Chocettes Small Bits Dark Compound Chocolate 15kg x 1 and adding a chocolate flavour to the bun. For a sweeter choc topping, spoon NESTLÉ DOCELLO Calypso Kibble Dark Compound Chocolate 5kg x 1 into a piping bag and pipe across the buns. Alternatively, you can make a thin sweet glaze by dissolving sugar in water over low heat and brushing it over the top of your baked buns. You can make up to 16 buns with this recipe.

Ingredients
NESTLE Chocettes 15kg
  • 7g dry yeast
  • 375ml warm milk
  • 1 tbsp caster sugar
  • 675g plain flour
  • 55g extra caster sugar
  • 80g cold butter, chopped
  • 1 egg, lightly beaten
  • 1 orange zest
  • 200g NESTLÉ Chocettes Small Bits Dark Compound Chocolate 15kg x 1
For the Glaze
  • 80ml water
  • 2 tbsp caster sugar
For the Choc Topping
  • 105g NESTLÉ DOCELLO Calypso Kibble Dark Compound Chocolate 5kg x 1, melted
Preparation
  • 1
    Preheat oven to 160 C fan forced. Grease a 23cm square cake pan
  • 2
    Combine yeast, milk and sugar in a small bowl; set aside in a warm place for 10-15 minutes or until frothy
  • 3
    Sift flour and extra sugar into a large bowl. Rub in butter; make a well in the centre. Add milk mixture, egg and zest; stir until just combined.
  • 4
    Turn dough onto a lightly floured surface, knead for 5 minutes or until smooth and elastic; transfer to a lightly oiled bowl. Cover and set in a warm area for 1 hour or until doubled in size
  • 5
    Knead in NESTLÉ Chocettes Small Bits Dark Compound Chocolate.
  • 6
    Punch down dough, turn onto a lightly floured surface. Divide and roll mixture into 16 even sized balls, arrange in prepared pan, cover, set aside in a warm place for 15 minutes or until slightly risen
  • 7
    Bake for 25 minutes or until golden and cooked through. Serve warm out of the oven with butter if desired
  • 8
    For the Glaze: Whilst buns are cooking, make the glaze by combining water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Simmer for 3-4 minutes or until thickened slightly. Brush over hot buns
  • 9
    For the Choc Topping: Spoon NESTLÉ DOCELLO Calypso Kibble Dark Compound Chocolate 5kg x 1 into a small piping bag with a small round nozzle, pipe crosses onto buns

Recipe Video

Hot Cross Buns with Docello

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