Brioche Chocolate Hot Cross Buns (Print Version)
# Ingredients:
→ Brioche Chocolate Dough
01 -
1 Cup (250ml) Warm Milk
02 -
1 Egg
03 -
1/2 Cup (100g) White Sugar
04 -
2 tsp (7g) Active Dry Yeast
05 -
3 1/4 Cups (400g) Bread Flour
06 -
1/4 Cup (25g) Cocoa Powder
07 -
1 tsp Salt
08 -
4 Tbsp (55g) Butter, room temperature
09 -
125g Chopped Chocolate or Chocolate Chips
→ Chocolate Crosses
10 -
2 1/2 Tbsp Flour
11 -
1 tsp Cocoa Powder
12 -
2 Tbsp Water
→ Sugar Syrup Glaze
13 -
1/4 Cup (50g) White Sugar
14 -
1/4 Cup (60ml) Water
# Instructions:
01 -
In a small bowl combine the warm milk, egg and 1 Tbsp of sugar. Whisk until well combined. Add the yeast, mix again, and leave to sit for 10-15 minutes until frothy and bubbly.
02 -
In the bowl of a stand mixer (or a large bowl if making by hand), add the flour, cocoa powder, remaining sugar, and salt.
03 -
Pour the bubbly yeast mixture into the bowl with dry ingredients. Mix on low speed for a few minutes until a dough forms.
04 -
Add the room temperature butter and mix for 5-10 minutes until you have a soft, smooth dough. If working by hand, use a wooden spoon to form a dough, then knead the butter in on a clean work surface.
05 -
Add the chocolate to the dough and knead again until the chocolate is evenly distributed throughout.
06 -
Shape the dough into a ball and place in an oiled bowl. Cover and leave to rise for about 2 hours until doubled in volume, or refrigerate overnight.
07 -
Divide the dough into eight equal pieces, ideally by weighing the total dough and dividing by eight. Shape each piece into a ball by pinching the bottom and rolling it on your work surface.
08 -
Place the dough balls in a greased rectangular baking dish. Cover and leave to rise for an hour or until doubled in size.
09 -
Mix the flour, cocoa powder, and water in a small bowl until smooth. Transfer to a piping bag and cut a small opening at the tip.
10 -
Preheat oven to 180°C (350°F). Pipe crosses onto the chocolate dough balls in continuous lines.
11 -
Bake in the preheated oven for about 30 minutes until fully cooked.
12 -
While the buns are baking, make the sugar syrup by combining sugar and water in a small saucepan. Heat over medium heat until all sugar has dissolved.
13 -
Remove the baked hot cross buns from the oven and while still warm, use a pastry brush to coat each bun with the sugar syrup.
# Notes:
01 -
The dough can be refrigerated overnight for the first rise, which enhances flavor development.
02 -
Ensure butter is at room temperature for proper incorporation into the dough.