Recipe

Triple-choc and caramel hot cross buns

Chocolate-lovers, these are for you! Loaded with dark and milk choc-chips, creamy caramels and topped with a white chocolate cross, these buns are the ultimate treat for those with a sweet tooth this Easter.

  • Makes 16
  • 45 mins preparation
  • 20 mins cooking
  • 1 hr 15 mins marinating
triple choc and caramel hot cross buns

Ingredients

Triple-choc and caramel hot cross buns
  • 300 millilitre milk, warmed
  • 2 teaspoon (7g sachet) dried yeast
  • 1 egg, at room temperature
  • 3 3/4 cup plain flour
  • 1/4 cup cocoa powder
  • 1 teaspoon ground cinnamon
  • 90 gram butter, chilled, finely chopped
  • 1/2 cup chopped jersey caramels
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/4 cup caster sugar
  • 50 gram white chocolate, melted, for crosses
Chocolate glaze
  • 1/4 cup water
  • 1/4 cup caster sugar
  • 1 teaspoon cocoa powder

Method

Triple-choc and caramel hot cross buns
  • 1
    Grease an oven tray. Place milk in a heatproof jug. Sprinkle yeast over top of milk; set aside in a warm, draught-free area for 5 minutes or until frothy. Whisk in egg.
  • 2
    Sift flour and cinnamon into a large bowl. Using fingertips, rub in butter to make fine crumbs. Stir in caramels, both chocolate chips and sugar. Add milk mixture; mix to form a soft dough. Turn out onto a lightly floured work surface; knead for 5 minutes or until smooth and elastic. Transfer dough to a greased heatproof bowl. Cover with a clean tea towel; stand in a warm, draught-free area for 45 minutes or until doubled in size.
  • 3
    Grease an oven tray. Punch down dough; knead until smooth. Divide the dough into 16 equal portions; knead each until smooth. Shape into balls. Place dough balls, side by side, on prepared tray. Cover with a clean tea towel; stand in a warm, draught-free area for 30 minutes or until doubled in size.
  • 4
    Preheat oven to 200ºC/180ºC fan-forced. Bake for 15 minutes or until buns sound hollow when lightly tapped. Transfer to a wire rack to cool slightly.
  • 5
    Meanwhile, to make the chocolate glaze; combine the water, sugar and cocoa in a small saucepan over high heat. Bring to the boil; stirring. Reduce heat; simmer, without stirring, for 3 minutes or until thickened slightly. Cool. Brush glaze over hot buns.
  • 6
    Spoon white chocolate into a resealable food storage bag. Snip one small corner from bag. Pipe crosses on cooled buns.

Notes

TO FREEZE: Cool buns completely. Wrap in plastic food wrap; label, date and freeze for up to 1 month. TO THAW: Buns can be thawed in fridge overnight. TO REHEAT: Microwave on medium (80%) in 30-second bursts until warm.

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