Children, the younger two, don't like the traditional fruit buns. Luke doesn't like saltanas, raisens, and Monique doesn't like peels.
So normally, I make a batch of chocolate chip ones for them, but this time, as I promised to make more fruit ones to MIL, we are only doing the chocolate chip ones for Good Friday.
I was playing around with the cross recipe and definitely the crosses are not the best for the buns, the stripes method didn't work.
For 6 Big Chocolate Chip Hot Cross Buns:
7g dry yeast
300g plain flour
1 tsp ginger powder
2 tbsp cocoa powder
2 tbsp sugar
1 pinch of salt
2/3 cup chocolate chips (roughly)
Bring milk sugar and butter into a slow boil, cool to lukewarm and add in yeast and let it activate.
Put salt, flour, cocoa powder, ginger powder in a large kneading bowl, and make a well. Put frothy yeast mixture in there, and slowly to combine into a soft dough. Work the dough till elastic and fold in the chocolate chips. Set to proof under damp cloth or closed container.
Once double the size or more, shape them into buns and set to proof again, for around 30 minutes to an hour depending on room temperature. Pipe on crosses (mine was too stiff this time, it needs to be a runny paste, usually it's just plain flour and water, cocoa was added to make the chocolate cross)
Bake in pre-heated oven 190C for 20-25 minutes and brush on glaze when hot.
1 tbsp sugar
1/4 tsp gelatine
2 tbsp boiling water.
Enjoy a chocoholic Easter!