Every fortnight, The Teller Collective owner Aline Davies will share some of her favourite recipes for readers wanting to try a little restaurant magic at home.
This Easter, tradition meets indulgence with a rich, aromatic take on a classic favourite. These double chocolate hot cross buns are soft, buttery and generously studded with chocolate chips, lifted by warm notes of allspice and cinnamon. Perfect for breakfast, brunch or an afternoon treat, they bring a modern twist to a timeless bake.
Double chocolate hot cross buns
Makes: 12 buns
Preparation: 25 minutes
Proofing: 1 to 1.5 hours
Baking: 18 to 22 minutes
Ingredients
300ml milk (room temperature)
14g instant dried yeast
430g plain flour
70g cocoa powder
80g sugar
70g butter, softened
2 eggs
180g chocolate chips
10g allspice
5g cinnamon powder
Pinch of salt
Crossing mix
50g plain flour
30g water
Method
In a large bowl (or mixer), combine flour, cocoa powder, sugar, spices, salt, yeast, milk, and eggs. Mix into a dough.
Add softened butter and knead for 10 to 12 minutes until smooth, elastic, and slightly soft.
Fold in the chocolate chips evenly.
Cover and rest for 45 to 60 minutes, or until nearly doubled in size.
Divide and shape into even buns. Place on a lined tray.
Proof for 30 to 45 minutes until puffy. Mix flour and water to a smooth, pipeable paste, transfer to a piping bag. Pipe crosses over the buns.
Bake at 180°C (170°C fan) for 18 to 22 minutes.
Brush warm buns with sugar syrup or maple syrup for a glossy finish, or lightly glaze with chocolate for extra indulgence.
Optional: For extra shine, brush with warm apricot glaze instead of syrup.