Recipe courtesy of Mary Berg
Chocolate-Orange Hot Cross Buns
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- Level: Easy
- Total: 5 hr (includes rising and resting times)
- Active: 45 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 425
- Total Fat
- 33 g
- Saturated Fat
- 5 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 143 mg
This bread recipe takes a chocolatey turn with Chocolate-Orange Hot Cross Buns. What else do you knead?
- Level: Easy
- Total: 5 hr (includes rising and resting times)
- Active: 45 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 425
- Total Fat
- 33 g
- Saturated Fat
- 5 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 143 mg
Ingredients
Tangzhong:
Dough:
Toppings and Glaze:
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Directions
- For the tangzhong: Whisk together the milk, bread flour and 1/4 cup (60 milliliters) water in a small saucepan. Place over medium heat and cook, whisking constantly, until thick. Transfer the mixture into the bowl of your stand mixer.
- For the dough: Whisk the butter into the tangzhong to melt and incorporate. Add the milk along with the vanilla, egg and orange zest and whisk to combine. Sprinkle over the yeast and stir in. Set aside for 10 minutes to activate the yeast.
- Add the bread flour, cocoa, granulated sugar, salt, cinnamon, cardamom and nutmeg and, using the dough hook attachment, knead on medium low until smooth and elastic. This will take between 5 and 7 minutes. Scatter in the chocolate chips and knead until combined. If the chocolate chips aren’t incorporating easily, turn the dough out and flatten and fold until the chocolate is evenly distributed. Shape the dough into a ball and transfer to a lightly greased bowl. Cover with a plate or plastic wrap and set aside in a warm spot to rise until almost doubled in size, 1 1/2 to 2 hours.
- Prepare a 9-inch square pan by lightly greasing with nonstick cooking spray and line with a sling of parchment paper. Punch down the dough and divide into 16 equal pieces. Flatten each and pinch and roll into tight-skinned balls. Place into the prepared pan in a 4-by-4 grid, loosely cover with a clean kitchen towel and set aside to rise for 1 to 1 1/2 hours.
- When the buns have almost risen, preheat your oven to 350 degrees F.
- For the toppings and glaze: Beat the egg with 1 tablespoon (15 milliliters) water in a small bowl to make an egg wash; set aside. In a separate small bowl, whisk together the all-purpose flour and granulated sugar with 1/4 cup (60 milliliters) water to make a paste, adding a bit more water if too thick. You want a pipeable consistency that won’t spread out and lose its shape. Transfer into a ziptop bag and cut off the corner to form a small hole.
- Lightly brush the buns with the egg wash, then pipe the flour paste both ways across the center of the buns to form the distinctive cross pattern. Bake until the buns are springy to the touch and the internal temperature reaches 190 to 200 degrees F, 20 to 25 minutes. Set the buns aside to cool slightly.
- Meanwhile, whisk together the confectioners’ sugar and orange juice and brush over the warm buns. Enjoy warm, at room temperature or toasted with butter. The buns will keep covered at room temperature for up to 5 days.
