Hot Cross Buns with candied orange peel and dark chocolate
(Brown) sugar, spice and everything nice! That's exactly what goes into these pillowy and delicious Hot Cross Buns. If you also believe that orange and dark chocolate is a match made in heaven, then this recipe is for you!
Equipment
- kitchen scale
- stand mixer with dough hook attachment (optional)
- fine grater
- dough scraper
- baking tray
- baking paper/ mat
- pastry brush
- small piping bag (optional)
Ingredients
For the buns dough:
- 230 g whole milk lukewarm
- 10 g fresh yeast crumbled
- 50 g brown sugar
- 500 g flour all purpose
- 1 egg
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ginger powder
- 1 pinch salt
- 100 g butter cubed & softened (I use salted)
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 30 g candied orange peel finely chopped
- 70 g dark chocolate chips
- 1 egg for brushing
- 1 tbsp milk (optional)
For the crosses:
- 60 g flour all purpose
- 10 g icing sugar
- 60 g water
To brush the hot buns:
- syrup from the candied orange peel jar (to make separately, check above)
Instructions
- Weigh and prep the ingredients. Dissolve the yeast in the lukewarm milk, then add the brown sugar and stir until dissolved. Pour into the bowl of a stand mixer with dough hook attachment. Add the flour, egg, salt and spices, and mix on low until everything comes together. Increase speed to medium and knead for a couple of minutes.
- Add the cubed softened butter to the dough and mix on low-medium until incorporated. Then increase speed to medium and knead for about 5 minutes, or until the dough slips the edges and bottom of the bowl, it looks smooth and doesn't stick to the fingers anymore.
- Add the zest, candied orange peel and dark chocolate and mix on medium-low for a couple of minutes until the add-ins are well distributed throughout the dough. Cover and let sit in a warm place for about 2h, or until double in size.
- Use a dough scraper to transfer the dough on your clean working surface. The dough is nice to work with, no need for oil or extra flour. Divide and weigh 15 portions of dough, 70-72g each. Roll into buns and place on your baking tray lined with baking paper. Cover with a tea towel and let rise for about an hour, or until the buns have visibly risen and got closer to each other.
- Meanwhile prepare the batter for the cross decoration. In small bowl add the flour, icing sugar and water, and stir until no clumps remain. Let sit on the counter until ready to decorate.
- When the buns are almost ready, preheat oven to 200C. Lightly beat one egg and 1tbsp milx (or water) and brush the buns with the mixture. Pour the crosses batter in a small piping bag (or a parchment paper cone made at home) and pipe the crosses. Bake in the preheated oven with NO fan for 20-25 minutes, until golden brown on top and the crosses are still white.
- Remove from oven and brush while hot with the orange syrup. Let cool in the tray for the first 15 minutes, then transfer to a cooling rack. Enjoy warm or toasted the next day, with butter. Remember to share with family and friends!