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Monday, 25 April 2011


HULLO! In the spirit of all things Easter, I made Hot Cross Buns (HCBs) on Thursday, all ready for our Easter Epicnic on Good Friday. However, I decided to take the unconventional route, since i was craving cinnamon at the time and Easter IS all about chocolate - why is that anyway? Also, i just have the biggest sweet tooth as most of my friends already know.

So I searched far and wide for a recipe that would give me diabetes before i could say Happy Easter. And the answer came in the form of Cinnamon Chocolate Chip Hot Cross Buns, courtesy of Lorraine from Not Quite Nigella. I love her blog, she posts the most delicious food on there - I reckon that if I stare at it long enough the calories would jump right out at me and attach themselves to my hips. You should definitely check it out, she has some awesome restaurant reviews and delish recipes like the one I’m about to share.

I've never made HCBs before but omg I can't emphasise enough to you how DAMN delicious home made ones are compared to store bought.

And they were actually quite easy to make. Although not so easy to stop eating.

These were just pure yum. They are actually quite dense, but a few seconds in the microwave (between 10-15) and they are just super soft and yeasty just like normal hot HCBs. No need for butter on these babies, they are packed full of cinnamon and white chocolate and enough calories that I care to poke a stick at.

However, it does get worse. I added a few dark choc chips to some of mine as well.....definitely a good idea. Hahaha im like the devil.

I guess its a good thing that Easter comes around only once a year =P.

Enjoy =)

Cinnamon Choc Chip Hot Cross Buns
Original Recipe courtesy of Lorraine from Not Quite Nigella

Makes 16

For the buns
2 tablespoons instant dried yeast
1/2 cup sugar
1.5 cups lukewarm milk
4.5 cups plain flour
1 teaspoon salt
50g butter melted
1 egg lightly beaten
1 teaspoon cinnamon
2.5 cups of Hershey’s Cinnamon chips (or 2.5 cups of white chocolate chips melted with 2 teaspoons of ground cinnamon and chopped up - i used these because Sugar Fix ran out of Hershey's =(  )
2 cups dark choc chips (optional - i clearly love my chocolate =P)

For glaze:
1/4 cup sugar
1/4 cup hot water
1 teaspoon gelatine or 1/2 gelatine leaf soaked in cold water

For crosses:
75g white chocolate

1. Mix yeast, sugar and warm milk in a bowl and stir to remove any lumps (I can never get mine completely lump free....). Set aside for 15 minutes until frothy.

2. In a large bowl sift flour and salt. Make a well in the centre and mix in the yeast mixture, butter, egg, cinnamon and one third of the chocolate chips.

3. Knead dough for 5 minutes until elastic and place in a greased bowl covered with cling wrap in a warm area (left mine outside - gettting too cold in the house!). Leave for 1 hour to 1.5 hours until doubled in size.

4. Using your fist, punch down the dough and add the remaining cinnamon chocolate chips (and the dark choc chips if your using them). Knead lightly and divide into 16 balls. Place close together on a lined or greased baking tray. Cover with cling wrap and allow to rise in a warm place for 20 minutes. Preheat the oven to 200C/400F.

See the ones with dark choc chips in them =D. Sorry for my poor layout haha. But i think leaving them apart a bit made them cook through properly.

5. Bake for 20-30 minutes until done (mine spent 30 mins in the oven, and i think it was a bit too much since the tops were a bit harder than i would like). While they are baking, get the glaze ready (mix all three ingredients together just before the buns finish baking)

6. When buns are ready, brush with glaze (like Lorraine, i bathed mine in glaze mmmmm)

7. Melt chocolate in a microwave proof bowl and spoon into a piping bag fitted with a small plain nozzle (or a small zip lock bag with the one small corner cut off). Pipe lines across buns to make crosses.

8. Try not to eat them all in one go.

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