Traditional Hot Cross Buns verses Choc chip surprise HCB

This year I decided not to do my usual recipe for hot cross buns and try something different, or should I say more traditional.  See I usually make my buns out of a sweet yeast dough that is great for scrolls and the like, you can find that HCB recipe here, and though this 'new' dough is also a yeast dough and similar , I also found it quite different.

Now it wouldn't be me if I didn't play around with it, so of course I haven't made just the traditional HCB's out of it, I halved the recipe and have created a choc chip surprise bun as well for the folks out there that aren't into sultanas but love their chocolate.




What you need… 
Traditional HCB                                            Choc chip Surprise HCB                       All up

• 1 1/2 teaspoons dried yeast                   1 1/2 teaspoons dried yeast                     1 tablespoon
• 1/8 cup of caster sugar                          1/8 cup of caster sugar                            1/4 cup
• 1/2 cup warm milk                                1/2 cup warm milk                                  1 cup
• 2 cups plain flour                                  2 cups plain flour                                     4 cups
• 1 teaspoon cinnamon                            1 teaspoon cinnamon                               2 teaspoons
• 30 grams of butter                                 30 grams of butter                                   60 grams
• 25 grams of whisked egg                      25 grams of whisked egg                        1 egg
• 1/4 cup warm water                              1/4 cup warm water                                 1/2 cup
• 1/8 cup mixed peel                                1/8 cup mixed peel                                  1/4 cup
• 1/2 cup sultanas                                     1/2 cup Cadburys choc chips

Spiced glaze for both

• 1/4 cup water
• 1/4 cup caster sugar
• 1 teaspoon mixed spice
• 1 teaspoon geltine

Surprise centre filling for choc chip HBC

• 60 grams of softened butter
• 2/3 cup light brown sugar
• 1 tablespoon cinnamon

Flour paste for cross

• 1/2 cup plain flour
• 1 tablespoon caster sugar
• 1/3 cup water

How you do it… 

I used two separate bowls for the yeast mixture and making the dough as I made both buns at the same time, but if you are just making one type you can use either the half measurements for a smaller batch of 8 buns or the full measurements on the right hand side for a larger batch of 16 buns, just double the amount of chic chips or sultanas.

• Combine the dried yeast, warm milks and sugar in a bowl and let sit in a warm place for 10 or so minutes until the yeast starts to activate.
• In a larger bowl, sift flour and cinnamon together.
• rub in the butter
• stir in the yeast mixture, egg, water, mixed peel, and the sultanas or choc chips
• give the doughs a quick knead and wrap in a clean tea towel and stand for at least an hour until it has doubled in size.  I personally always leave my dough for 2 hours.
• Turn dough onto a floured bench top and knead for a good 5 to 10 minutes until it is smooth and elastic.
• Divide the dough up into 8 buns, the traditional HCBs can be  place straight into a greased pan and left to stand in a warm place for about 20 minutes or until the dough and raisin again

• For the chic chip surprised make up your filling by mixing the softened butter together with the brown sugar and cinnamon forming a thick paste.  With you finger create a hole in the bottom side of the buns, using a teaspoon pop some inside the cavirty then pinch the dough shut. Place on a greased pan and let stand for 20 minutes.

• Now make you your flour paste by mixing all the ingredient together in a bowl, put in a piping bag and pipe your crosses onto the buns.
• Bake in a pre-heated oven at 180 degrees C
• While the buns are baking make your glaze now by combining all ingredients together in a small saucepan, stir over a low heat until it is all dissolved together, DO NOT boil.  Once out of the oven brush the glaze on to each bun.

Happy Baking