Chocolate chip hot cross buns

One of the best parts of being a parent to me is the opportunity to exercise the brain cells and watch the learning curve grow every single day. I am not referring to the child’s learning curve here but ours, the parents’. I learn from my child every day! Most of the time something rather simple, and other times something amazing, but I equally enjoy the benefit of both. My favourite example of a simple and an ordinary hint would be our hot cross bun discovery a few weeks ago. I didn’t take these little treats seriously until my son pointed that way.

On one of our cruises through the city and bookstores/ice-cream shops days, which are nicely aligned,  with long  working hours, so a rather late afternoon stroll is possible, we decided to add a cherry on top by visiting a bakery as well. The choice fell on the chocolate chip hot cross bun, straight after the chocolate ice-cream, but on some days we have more fun than usual. The mother (me), decided to skip this treat but the son insisted I have a bite at least, as he (lucky for me) likes to share his experiences with me. One bite was enough to realise what I was missing all those years and needless to say – hot cross buns are on our menu from now on.

When I started thinking about the recipe the first thing that crossed my mind was this beautiful and unforgettable post about hot cross buns (just as all the others on the same blog) followed by a recipe, and my decision was made even before I had a chance to think any further.

I started with regular hot cross buns (as “one learns from scratch” is my motto) but the family was quite indifferent to them so I changed the recipe over to chocolate chip hot cross buns. I have to adjust the recipe to our needs and include the chocolate almost every time, and this time was no exception. Not that I am complaining, but honestly, the mother (me), needs to start a detox as soon as possible.
Chocolate chip hot cross buns

225 milk

50 gr butter

450 gr 00 flour

50 gr sugar

2 teaspoons dry yeast

1 egg

1/2 teaspoon cinnamon powder

1 teaspoon ground ginger

1/2 teaspoon sea salt

zest of 1 lemon

150 gr dark chocolate chips

For the syrup:

20 ml water

100 raw sugar

1/2 teaspoon cinnamon

1 rind of lemon

For the crosses:

2 tablespoons plain flour

1 tablespoon cocoa

1 tablespoon water

 

Melt the butter in a pot with the milk on a very low heat. Leave aside to cool or to speed the process place it in the fridge until it is cooled to room temperature. If the milk is too hot it’ll kill the yeast, if it’s too cold it’ll slow down the rising of the dough so room temperature is the best option.

Mix the flour, yeast, sugar, salt, cinnamon and ginger powder using a stand mixer.

Whisk the egg lightly, add zest of one lemon and pour into the cooled milk and butter mixture.

Fold wet ingredients into the bowl with dry ingredients and start the mixer using kneed option. Work on the dough for 3 minutes, add chocolate bits and continue for another 3 minutes. I find this new stand mixer technique so easy and rewording that I am becoming a huge fan of the stand mixer era.

Cover the bowl with clear wrap and leave the dough to rise for just over an hour or until is doubled.

In the mean time make the flour paste for crosses by mixing all the ingredients, adding water only if needed. The paste needs to be thick but workable.

To make the syrup – place sugar, water, lemon and cinnamon on a low heat and cook until sugar dissolves and water becomes syrupy and golden in colour, at the same time being careful not to burn it.

Divide dough into 12 equal size pieces and arrange them onto a baking tray. Make the crosses using a piping bag and leave them to rise for another 25-30 minutes or until they double in size again.

Bake for 15-20 minutes on 200C or until golden brown.

Brush the buns with syrup (which is cooled down by now) after you take them out of the oven, sprinkle little raw sugar on them and leave them just a few minutes to cool down before your first bite!