Mini choc-chip hot cross buns

I was a hero this morning. Ok maybe not a serious hero in all senses of the word but I did make one family pretty happy. I was near the end of my Saturday morning walk/run when I spotted a gorgeous white fluffy kitten with big blue eyes cowering on the footpath. This little girl was no stray, she was way too pretty for that but she didn't have a collar either. I'm seriously allergic to cats so I wasn't too keen on carrying her home but I didn't want to leave her out there all by herself.

I did as we're all taught when we're little and gave her the back of my hand to sniff and she didn't run away in terror. I stuffed my phone and keys down my singlet (there's no room for pockets in my leggings let me tell you!), gave the allergy fairy instructions to spare me just this once and scooped her up. I tried my luck and rang the buzzer on the gate of the closest house. I struck out. Luckily this little girl hadn't wandered too far from home.

Ruby, was welcomed back into the loving arms of her family and glad to be back with her equally adorable brother or sister and they all thanked me profusely. I think my good deed earned me the right to a chocolate hot cross bun for morning tea. What do you think?

I'm not a fan of the traditional hot cross but but every year I hang out for my chocolate ones. My family is never quite sure about which day we're meant to have them, so we have one every day over the break, but one thing we know for sure is that it's not Easter unless mum burns a bun (don't worry mum we still love you). I love the smell of hot cross buns (I typed mums instead of buns, I wonder what that means?!) warming in the oven and these little baby version smell wonderful. They're pretty easy to make so why not make your own hot cross buns this year?

Start by mixing the milk, yeast and sugar together in a medium sized jug. Set it aside to let the yeast do its thing. After 10 minutes it should be quite frothy.

While the yeast is working away, sift the flour and cinnamon into the bowl of your electric mixer.

Add the chocolate chips and the rest of the sugar. I didn't have any actual choc-chips so I broke up chocolate buttons and used a combination of dark and milk chocolate because what's better than one type of chocolate? Two types! Oh that just gave me a brilliant idea - triple chocolate hot cross buns. You could use a combination of milk, dark and white chocolate chips. If anyone tries it out please let me know.

The yeast frothed up quite a bit in this case. Next thing you do is whisk the egg and melted butter into the yeast.

Pour that mixture on top of the flour  in the mixer bowl.

Now set the stand mixer to work. Use the dough hook on a low speed until all the ingredients come together and then up the power a little and knead the dough for 5 minutes.

Alternatively, you can make these without a mixer. Stir all the ingredients until they come together in a bowl and then knead it on a lightly floured surface using good old fashioned elbow grease for 10 minutes or until the dough is smooth and elastic.

Lightly oil a large bowl and put the dough ball inside. Spray some oil on a piece of plastic wrap and use it to cover the bowl. Set it aside to rest and rise for an hour or until it doubles in size.

Yet another chance to unleash any pent-up anger this week. Give the dough one good punch and then turn it out onto the bench or a silicone mat.

Divide the dough into 32 even pieces. It can be a bit of a challenge but the best way to do it is like this:

• halve the dough - 2 pieces
• cut each half in half - 4 pieces
• cut each of the half halves in half - 8 pieces
• cut them all in half again - 16 pieces
• then cut each piece in half again - 32 pieces

The best way to keep them even is to roll each piece into a ball before you halve it again.

I only made half the recipe because I really didn't need 32 delicious chocolate hot cross buns sitting around with the wedding in just 4 weeks (!!!). Put the dough balls into a greased 22cm square baking tin and cover the tin then set it aside for a final rest. It takes about 30 minutes.

While the buns are resting, make the chocolate cross mixture by stirring all the ingredients together. If it seems too thick, add a little bit of water at a time to get it to the right consistency. Spoon it into a zip-lock bag and snip off the corner then carefully pip the crosses on top of the buns.

Bake the hot cross buns for 12-15 minutes or until they start to brown on top.

As soon as the buns are out of the oven, mix the boiling water and sugar together until the sugar is dissolved. Gently brush the mixture over the top of the buns. I'm not sure whether it was just me, but some of the crosses got a bit distorted from the brush. It was better to use a bit of a dabbing motion to coat them rather than brushing it across the tops of the buns.

Take them out of the tin and set them on a wire rack to cool.

Chocolate hot cross buns are best served toasted and spread with butter. I like to split mine open and toast them under the grill. Enjoy!

So what about you? What makes it Easter in your house?

Recipe

Mini choc-chip hot cross buns

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Servings: 32

Author: Recipe adapted slightly from Women's Day family favourites - easy baking

1x2x3x

Ingredients

Buns:

• 150 ml 5oz milk, warmed
• 8 g 1 tablespoon dry yeast
• 1 teaspoon caster superfine sugar plus 2 tablespoon extra
• 2 cups plain bakers flour
• 1 teaspoon ground cinnamon
• 50 g 1.7oz butter, melted
• 1 cup of chocolate chips
• 1 egg

Chocolate crosses

• 2 tablespoon plain AP flour
• 1 tablespoon cocoa powder
• 2 tablespoon water

Glaze

• ¼ cup boiling water
• 2 tablespoon caster superfine sugar

Instructions

• Whisk the milk, 1 teaspoon of sugar and yeast together in a medium-sized jug and set it aside for 5 to 10 minutes or until it froths.
• Sift the flour and cinnamon into the bowl of an electric mixer and then stir in the chocolate chips and extra sugar.
• Whisk the egg and melted butter into the yeast mixture and them pour it on top of the flour.
• Using the dough hook, mix until all the ingredients are combined and then continue to knead for 5 minutes.
• Lightly oil a large bowl and place the dough ball in it. Grease some plastic wrap and use it to cover the bowl.
• Stand the bowl in a warm place for at least 40 minutes or until the dough doubles in size.
• Grease a 22cm square baking tin.
• Punch the dough down once and then turn it out onto the bench.
• Divide it into 32 pieces and then knead each piece until it's smooth.
• Shape the dough into smooth balls and place them in the greased tin.
• Cover it and stand it aside until the dough doubles in size again (about 20 minutes).
• Meanwhile, pre-heat the oven to 200C fan-forced.
• Make the mixture for the crosses by mixing all the ingredients together. You might need to add a little extra water.
• Spoon it into a zip-lock bag and snip off the corner then pipe crosses on top of the risen dough balls.
• Bake the buns for 12-15 minutes or until they brown on top.
• Combine the water and sugar together and stir until the sugar dissolves.
• Brush it over the top of the buns and then transfer them to a wire rack to cool.
• Serve the buns toasted with a spread of butter.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations