Triple chocolate hot cross bun pull apart

Easy homemade chocolate hot cross buns recipe
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Recipe by: Western Star
westernstarbutter.com.au
See all from Western Star
Average: 4.4 (9 votes)
66 Collected
Difficulty
Moderate
Category
Cuisine
Prep:  30 minutes + 1 hour proving time
Cook:  25 minutes
Makes:  19 buns
Easy homemade chocolate hot cross buns assembled in a pull apart wreath is the perfect way to celebrate Easter. Extra chocolate chips make it super special too
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Triple chocolate hot cross bun pull apart
Ingredients
Method
Ingredients:
Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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