Celebrate Easter with a chocolatey twist
Easter is just around the corner, making it the perfect time to enjoy a delicious twist on the classic hot cross bun. These double-chocolate Easter buns are packed with rich dark chocolate chips and topped with a silky chocolate glaze, making them an indulgent treat for any Easter celebration – or simply to satisfy your sweet tooth.
Chef Matt Conquest shares his enthusiasm for these festive delights:
“These buns are a chocolate lover’s dream – soft, rich, and loaded with double the chocolate. They’re best enjoyed warm with a little butter or as a delightful afternoon snack.”
Get ready to whip up a batch of these irresistible Easter treats.
Double-chocolate Easter Buns
Makes 6
INGREDIENTS
200 ml warm water
2 tbsp sugar
1 heapped tsp (10 g) dry yeast
1 cup plain flour
2 tbsp cocoa powder
1 tbsp oil
1 tsp all-spice
1 tsp cinnamon
Good pinch of salt
1 cup chocolate chips or chocolate buttons, chopped
For the cross paste:
1/4 cup plain flour
1 tbsp sugar
1 tbsp cocoa powder
3-4 tbsp water, until it forms a paste
For the glaze:
1 tbsp sugar or honey
1 tbsp water
½ cup water
METHOD
- In a bowl, mix the warm water, sugar, and dry yeast, then set aside to let it activate (i.e. start to bubble). If it doesn’t bubble, the yeast isn’t activated and needs to be redone.
- Once activated, add the flour, cocoa, spices, and salt to the bowl, then mix to form a dough. Once the dough has come together, add the chocolate and lightly knead for 1-2 minutes. Set aside in the bowl and leave for 30 minutes or until it doubles in size.
- While the dough is resting, make the chocolate paste by combining flour, cocoa, and water to form a paste, then transfer it to a piping bag or sandwich bag.
- Make the sugar glaze in a separate bowl by mixing the sugar and water.
- Preheat the oven to 180°C.
- Once the dough has proved (risen), knock it back by pressing down on it, then divide into six balls. Place the balls on a lined tray. Pipe the crosses across the top of the rolls, then put the tray in the oven and bake at 180°C for 20 minutes.
- Remove the tray from the oven, brush the glaze over the buns, and cool on a rack. Best served straight out of the oven with butter and jam or double-choc them with Nutella or choccy ganache.
