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Easy homemade chocolate hot cross buns recipe

Triple chocolate hot cross bun pull apart

Recipe by: Western Star

westernstarbutter.com.au

See all from Western Star

Average: 4.5 (8 votes)

60 Collected

Difficulty

Moderate

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Measures

Triple chocolate hot cross bun pull apart

Ingredients:

1 cup milk 1/2 cup Western Star Thickened Cream (see Tips), plus extra, whipped, to serve 2 1/2 teaspoons instant dried yeast 1/3 cup caster sugar, plus 1 teaspoon extra 4 cups plain flour 1/2 cup Dutch cocoa 1 teaspoon salt 80g Western Star Chef’s Choice Unsalted Cultured Butter (see Tips) 3/4 cup white chocolate chips 3/4 cup dark chocolate chips 1 egg, whisked Extra 1/2 cup plain flour 1/2 cup water 1 teaspoon gelatine Extra 1 tablespoon caster sugar Western Star Spreadable Original or Western Star Thickened Cream, whipped, to serve

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Method:

Combine milk and cream in a small saucepan over a medium heat for 4 minutes or until luke warm . Pour mixture into a jug. Add yeast and extra 1 teaspoon sugar. Whisk with a fork until combined. Stand in a warm place for 10 minutes or until frothy.
Sift flour and cocoa into a large bowl. Stir through salt and remaining sugar. Using your fingertips, rub Butter into flour until mixture resembles fine breadcrumbs. Stir through chocolate chips . Add yeast mixture and egg. Stir until well combined and a soft dough forms.
Turn dough onto a lightly floured surface and knead for 5-8 minutes or until dough is smooth and elastic. Place dough into a greased bowl and cover with plastic wrap. Stand in a warm place for 40 minutes or until dough has doubled in size.
Preheat oven to 200°C. Line a large baking tray with baking paper. Punch dough down and turn onto a lightly floured surface. Knead for 2 minutes, then divide into 4 pieces. Shape into a rough log and cut to make 19 equal-sized pieces. Gently knead each portion into a bun and place sealed side down. Place 1 bun in the centre of prepared tray. Arrange 6 buns around the centre bun, then the remaining buns around to make 2 concentric circles. Stand in a warm place for 20 minutes or until well risen and buns puff up against each other.
Sift extra flour in a small bowl. Stir in the water until a smooth paste forms. Spoon mixture into a piping bag fitted with a small plain 3mm tip. Pipe crosses on each bun, lining up the crosses to form a pattern on the pull-apart buns. Bake for 20-22 minutes or until crosses are lightly golden, buns are well risen and cooked through.
Meanwhile, just before the buns are finished cooking, combine gelatine, extra sugar and 1 tablespoon boiling water in a small bowl. Brush mixture over buns while still hot. Transfer buns to a wire rack to cool or serve warm with Western Star Spreadable Original or whipped Thickened Cream.

Tips & Hints:

The cream creates a richer hot cross bun, however you can substitute this with milk if you prefer.
You can also use Western Star Spreadable Original in the recipe instead of the Chef’s Choice Unsalted Cultured Butter.
VARIATION Surprise Centre Chocolate Hot Cross Buns: Omit chocolate chips from mixture. Form dough into buns. Push a soft-centred chocolate ball into the centre of each bun. Bake and glaze as above.

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Western Star: Spreadable Original Soft

The five-star Western Star taste you know and love, made more soft and spreadable.

Ideal for sandwiches, easy spreadable on toast, pancakes and more.

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Western Star: Chef's Choice Butter

Western Star Chef's Choice Unsalted is a premium quality butter that's noted for its extra creamier continental taste and texture. Ideal for sweet cooking and baking where you want to control the flavour of you dish.

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Western Star: Spreadable Original Soft

The five-star Western Star taste you know and love, made more soft and spreadable.

Ideal for sandwiches, easy spreadable on toast, pancakes and more.

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Western Star: Chef's Choice Butter

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Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

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