If you’re wanting to add a little colour or a new twist to your Easter celebrations this year or want to try something other that the original spice fruit hot cross buns, then you’ve come to the right place.
Although I agree a classic should never be changed and I have nothing against a traditional hot cross bun or what it represents (in fact I freaking love any hot cross bun!), I thought I’d mix it up and add a little fun. Honestly the experimental variations could be endless, however I wanted to fuse the humble hot cross bun with another popular kiwi flavour combination to create something new.
Packing a red punch and full of chocolate chips, this hot cross bun has hints of both vanilla and cocoa. Also, what red velvet baking would be complete without a cream cheese element. Well guess what, the cross is made of cream cheese and there will also be lots of cream cheese filling to be layered with afterwards too. Best served warm, give this twist a try!
- 450g Plain Flour
- 60g Caster Sugar
- 1 Tablespoon Active Yeast
- 1 Teaspoon Salt
- 1 1/2 Teaspoon Cocoa Powder
- 250g Chocolate Chips
- 30g Butter – Melted
- 1/2 Cup Milk
- 1/2 Cup Boiling Water
- 1 Egg – Beaten
- 2 Teaspoon Vanilla Extract
- 2 Teaspoon Red Food Gell
- 200g Cream Cheese
- 2 Tablespoon Caster Sugar
- 4 Tablespoon Caster Sugar
- 2 Tablespoon Boiling Water
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To start on the buns, add 150g of the measured flour, sugar, salt and yeast to a large mixing bowl and combine.
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Stir together the boiling water and milk in a small jug and add to dry ingredients, mixing well.
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Add all of the remaining bun ingredients (including the remaining 300g of flour) and fold through until a dough starts to come together.
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Turn dough out onto a floured surface and continue to knead for 10 minutes until dough is soft to the touch, but not sticky. Add more flour at times if needed. Return dough to a clean bowl, cover with cling-film and leave to rise in a warm place for about 30 minutes.
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Turn dough out onto floured surface once again and slice into 8 even segments, shape into balls and place close together in 2 rows of 4 (nearly touching) on a lined baking tray. Cover with cling-film and return to a warm place for about an hour or until buns have doubled in size.
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While the buns are rising, heat the oven to 200°C fan bake and start making the cream cheese mix which will be used for the cross and filling once baked.
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For the cream cheese mix, mix together the cream cheese and sugar until well combined and set aside. Place a small amount of the cream cheese mix into a piping bag and have on hand for making the crosses.
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When the buns have risen, brush with milk and pipe cream cheese crosses over top of each roll. Place buns in the oven and bake for 5 minutes before reducing the temperature to 180°C and baking for a further 5-10 minutes or until the buns have cooked through and firm to the touch. Remove from the oven.
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While the buns a still hot, mix together the sugar and boiling water and glaze buns with a pastry brush.
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Allow to cool slightly, slice and serve freshly filled with the reserved cream cheese filling. Now that’s a delicious twist.
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