Choc Hot Cross Brioche Buns

Category, CuisineDifficultyIntermediate
Yields1 Serving
Prep Time30 minsCook Time3 hrs 45 minsTotal Time4 hrs 15 mins

These brioche buns are super soft, buttery and melt in the mouth. Dotted with chocolate chips, they are scrumptiously indulgent to eat when they are fresh out of the barbecue. If only Easter was year-round!

 ½ cup cup milk, lukewarm
 3 tbsp tablespoons caster sugar
 3 tsp teaspoons dry yeast
 15 ½ cups cups bread flour *see note (plus extra if needed)
 3 tsp teaspoons mixed spice
 1 tsp teaspoon cinnamon
 ½ tsp teaspoon salt
  4 eggs, lightly whisked
 140 g grams unsalted butter, softened
 200 g grams dark chocolate chips
 20 g grams unsalted butter, melted, to glaze
 2 tbsp tablespoons honey, warmed
FOR CHOCOLATE FLOUR PASTE
  cup cup bread flour or plain flour
 1 tbsp tablespoon cocoa powder
 3 tbsp tablespoons water
1

In a jug, combine the warm milk, sugar and yeast. Stir gently and set aside in a warm place for 5 to 10 minutes or until the mixture is frothy.

2

Mix together the bread flour, mixed spice, cinnamon and the salt in a large bowl or bread maker. Create well in the centre, pour in the yeast mixture and eggs. Combine the mixture into a soft dough (mixture will be sticky, add a little more flour if it is too wet). Knead until the dough comes together.

3

Add the butter in three portions, kneading after each addition. Once the butter has incorporated, knead for 5 minutes. Transfer the dough to a greased bowl, cover in plastic wrap and let stand in a warm environment for 1 hour or until doubled in size.

4

Knock back the dough and incorporate the chocolate chips, folding and kneading the dough. Divide into 12 portions. Line a baking tray with baking paper and place the balls of dough onto the tray, evenly spacing with a 4cm gap. Loosely cover with greased plastic wrap.

5

Leave to stand in a warm environment for 30 minutes to 1 hour at room temperature, or until doubled in size.

6

Prepare your barbecue for indirect cooking over medium-low heat (170°C to 190°C). Using a pastry brush, gently brush the buns with the melted butter. To make the chocolate cross; combine all the chocolate flour paste ingredients in a small bowl. Pour into a piping bag or ziplock bag. Cut the corner off the bag and pipe a cross onto each bun.

7

Place the tray on and bake the buns over indirect medium-low heat for 20 to 25 minutes.

8

Once cooked, remove from the barbecue. Slide the buns onto a cooling rack and brush the buns with the melted honey. Leave the buns to rest for 10 minutes. Best enjoyed warm, can be served with butter.

NOTE
9

For best results, use bread flour as it will provide a much lighter and fluffier texture. Alternatively, you can use plain flour for a more traditional hot cross bun texture.

Ingredients

 ½ cup cup milk, lukewarm
 3 tbsp tablespoons caster sugar
 3 tsp teaspoons dry yeast
 15 ½ cups cups bread flour *see note (plus extra if needed)
 3 tsp teaspoons mixed spice
 1 tsp teaspoon cinnamon
 ½ tsp teaspoon salt
  4 eggs, lightly whisked
 140 g grams unsalted butter, softened
 200 g grams dark chocolate chips
 20 g grams unsalted butter, melted, to glaze
 2 tbsp tablespoons honey, warmed
FOR CHOCOLATE FLOUR PASTE
  cup cup bread flour or plain flour
 1 tbsp tablespoon cocoa powder
 3 tbsp tablespoons water

Directions

1

In a jug, combine the warm milk, sugar and yeast. Stir gently and set aside in a warm place for 5 to 10 minutes or until the mixture is frothy.

2

Mix together the bread flour, mixed spice, cinnamon and the salt in a large bowl or bread maker. Create well in the centre, pour in the yeast mixture and eggs. Combine the mixture into a soft dough (mixture will be sticky, add a little more flour if it is too wet). Knead until the dough comes together.

3

Add the butter in three portions, kneading after each addition. Once the butter has incorporated, knead for 5 minutes. Transfer the dough to a greased bowl, cover in plastic wrap and let stand in a warm environment for 1 hour or until doubled in size.

4

Knock back the dough and incorporate the chocolate chips, folding and kneading the dough. Divide into 12 portions. Line a baking tray with baking paper and place the balls of dough onto the tray, evenly spacing with a 4cm gap. Loosely cover with greased plastic wrap.

5

Leave to stand in a warm environment for 30 minutes to 1 hour at room temperature, or until doubled in size.

6

Prepare your barbecue for indirect cooking over medium-low heat (170°C to 190°C). Using a pastry brush, gently brush the buns with the melted butter. To make the chocolate cross; combine all the chocolate flour paste ingredients in a small bowl. Pour into a piping bag or ziplock bag. Cut the corner off the bag and pipe a cross onto each bun.

7

Place the tray on and bake the buns over indirect medium-low heat for 20 to 25 minutes.

8

Once cooked, remove from the barbecue. Slide the buns onto a cooling rack and brush the buns with the melted honey. Leave the buns to rest for 10 minutes. Best enjoyed warm, can be served with butter.

NOTE
9

For best results, use bread flour as it will provide a much lighter and fluffier texture. Alternatively, you can use plain flour for a more traditional hot cross bun texture.

Choc Hot Cross Brioche Buns
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