chocolate chip hot cross buns
with brown butter, spelt flour and dark chocolate chips
there are some people who prefer chocolate hot cross buns over the fruity, spiced kind
i’m not one, but i did happily develop this recipe for the people in my life who are
the spelt flour and browned butter make a really lovely toasty flavour that stands up well to the chocolate without being sickly sweet
yields a dozen buns
ingredients
bun dough
60g butter
1 tbsp milk powder (optional)
345g plain flour
115g spelt flour
7g instant yeast
65g brown sugar
5g salt
250mL milk
1 egg
0.5 tsp almond extract (optional)
60g butter
140g dark chocolate chips
crosses
35g plain flour
5g white sugar
about 30g water, as required
glaze
1 tbsp white sugar
1 tbsp water
method
bun dough
start by melting the butter (60g) in a small saucepan over low heat
once melted, add the milk powder (1 tbsp, if using) and bring to medium-high heat to brown the butter
transfer all of the browned butter (make sure to scrape the bottom!) to a bowl and place in the freezer to chill to soft, spreadable temperature
meanwhile add the plain flour (345g), spelt flour (115g), yeast (7g), brown sugar (65g), and salt (5g) to a large bowl or the bowl of a stand mixer
mix to form a rough, shaggy dough
add the egg (1) and almond extract (0.5 tsp, if using) and continue mixing until incorporated
slowly add the browned butter a spoon at a time, kneading in between
knead until the dough is soft, supple, and passes the windowpane test (this will take about 10-15 minutes with a stand mixer, longer by hand!)
sprinkle over the chocolate chips (140g) and mix to distribute throughout
cover and let rise in a warm place for one hour
tip the proofed dough out onto the work surface and pat down lightly
divide and shape the dough into twelve even balls (about 80-90g each) and place on a lined baking sheet
cover lightly and let rise in a warm place for 90 minutes
towards the end of the proofing period, preheat oven to 180°C
prepare the cross mixture (below) and pipe crosses on top of the buns
transfer the buns to the oven and bake for 18-20 minutes
brush the buns with the glaze (below) as soon as they come out of the oven
best eaten warm on the same day but should keep for 3-4 days well wrapped
crosses
mix together the flour (35g) and sugar (5g)
add water a little at a time, mixing in between until the mixture is pipeable but not too runny
transfer to a piping or ziploc bag
glaze
add the sugar (1 tbsp) and water (1 tbsp) to a microwave-safe bowl and microwave in 30-second increments until the sugar has dissolved
brush over the buns as soon as they come out of the oven