Food recipes
Chocolate hot cross buns recipe
Chocolate hot cross buns recipe Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry sugars, powdered water, bottled, generic cocoa, dry powder, unsweetened...
Chocolate hot cross buns recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, powdered
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
honey
Directions:
Sift the flour into a mixing bowl and stir in the salt, yeast, sugar and cocoa powder.
Make a well in the centre of the mixture and add the water.
Bring the ingredients together with a spatula initially, then use clean hands to mix together thoroughly and form a soft dough.
Turn out on to a lightly floured surface and knead for at least 5 minutes until the dough is soft and elastic.
This gives the bread a good springy texture.
Mix in chocolate chips and knead for another minute, before dividing the mixture into 16 even buns.
Arrange on a baking tray, cover loosely with a damp tea towel and leave to prove somewhere warm for 2 hours until the buns almost double in size.
Heat the oven to 200C/180C fan/gas mark 6.
Mix the flour with a little cold water into a paste and spoon into a piping bag.
Pipe a cross on to each bun then bake for 20-25 minutes until well risen and golden.
Brush with the honey while still warm from the oven and allow to cool on a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, powdered
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
honey
Directions:
Sift the flour into a mixing bowl and stir in the salt, yeast, sugar and cocoa powder.
Make a well in the centre of the mixture and add the water.
Bring the ingredients together with a spatula initially, then use clean hands to mix together thoroughly and form a soft dough.
Turn out on to a lightly floured surface and knead for at least 5 minutes until the dough is soft and elastic.
This gives the bread a good springy texture.
Mix in chocolate chips and knead for another minute, before dividing the mixture into 16 even buns.
Arrange on a baking tray, cover loosely with a damp tea towel and leave to prove somewhere warm for 2 hours until the buns almost double in size.
Heat the oven to 200C/180C fan/gas mark 6.
Mix the flour with a little cold water into a paste and spoon into a piping bag.
Pipe a cross on to each bun then bake for 20-25 minutes until well risen and golden.
Brush with the honey while still warm from the oven and allow to cool on a wire rack.