Ladybirds Chocy Choc Cross Buns
Ladybirds Chocy Choc Cross Buns

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ladybirds chocy choc cross buns. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Thank you so much for watching! Do you love choc chip hot cross buns??!! But here's my take on turning them into a high protein healthy creation!

Ladybirds Chocy Choc Cross Buns is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Ladybirds Chocy Choc Cross Buns is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have ladybirds chocy choc cross buns using 18 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Ladybirds Chocy Choc Cross Buns:
  1. Take dough
  2. Get 7 grams pkt dry yeast
  3. Take 1 1/4 cup warm milk
  4. Take 1/4 cup raw sugar
  5. Take 3 cup plain flour
  6. Prepare 1/2 cup cocoa powder
  7. Prepare 1 tsp cinnamon
  8. Make ready 80 grams butter - cubed
  9. Take 1 egg
  10. Make ready 1/3 cup dark choc chips
  11. Prepare 1/3 cup white choc chips
  12. Prepare paste for crosses
  13. Take 1/4 cup plain flour
  14. Make ready 1 tsp raw sugar
  15. Take glaze
  16. Make ready 1 tsp gelatine powder
  17. Prepare 2 tsp raw sugar
  18. Prepare 1 tbsp boiling water

Eaten as is, toasted then slathered in butter they are my favorite Easter breakfast. I bake a batch of these spiced, sweet buns every year around Easter but this year I decided to amp it up a little. The purists among us may be horrified at the thought of including chocolate in hot-cross buns, but we're all for combining Easter's big treats. Choc Cross Buns are the best!

Steps to make Ladybirds Chocy Choc Cross Buns:
  1. Lightly oil a large bowl and set aside till dough is ready .Grease a 6cm deep by 23cm base square cake pan and set aside till needed .
  2. In a medium bowl place the yeast , milk and 1 tablespoon of the raw sugar and whisk to dissolve the yeast , then cover and set aside in a warm place for about 10 minutes or until foamy .
  3. In a separate medium bowl sift the together flour , cocoa and cinnamon , then add the cubed butter and rub the butter into the flour mix , best done with clean fingertips , until the mixture resembles fine bread crumbs .
  4. Now make a well in the centre of the crumbed flour mix and add the prepared yeast mixture , the lightly whisked egg and the remaining raw sugar and stir to combine all to form a dough .
  5. Turn the prepared dough onto a lightly floured surface and knead for 1 minute , then transfer to the prepared lightly oiled bowl , cover and set aside in a warm place for 1 hour or until dough has doubled in size .
  6. Once dough has doubled risen , punch the dough down then turn onto a floured surface and knead for 5 minutes or until dough becomes smooth , then add the combined choc chips and knead to combine all .
  7. Preheat oven to 200°C / 400°F .
  8. Roll dough into 16 equal sized balls and place on the prepared square cake pan and cover and set aside in a warm place for 30 minutes or until dough has almost doubled in size .
  9. TO MAKE THE PASTE : Place the flour , sugar and the cold water into a bowl and mix well to combine all , then spoon the paste into a piping bag with small nozzle end and carefully pipe crosses ontop and across each bun evenly as possible .
  10. Place prepared bun dough into the preheated oven and bake for 10 minutes on 200°C then reduce the heat to 180°C / 360°F and cook for a further 20 minutes or until the buns are golden brown and cooked through / springs back to touch .
  11. TO MAKE THE GLAZE : sprinkle gelatine and sugar over the boiling water in a heatproof jug and stir with a fork until gelatine has dissolved .
  12. Turn the cooked buns , top side up , onto a wise rack and brush the tops of all the buns with the glaze let cool and serve .
  13. Buns can be eaten hot or cold , with butter , cream or anyway you like . Enjoy . :-) .
  14. NOTE : to turn these into normal hot cross buns , just replace the cocoa powder with plain flour and replace combined chocolate chips with raisins and saltanas . ;-) .

These Chocolate Chip Easter Hot Cross Buns are the softest we've ever had! You can totally eat them for breakfast. The amazing smell of freshly baked hot cross buns coming through my kitchen, every week has everyone asking if I am starting a baking company. Place on a wire rack to cool. Score a cross on the top of each bun, cover loosely with oiled cling film and leave to prove until the buns have nearly doubled in size.

So that is going to wrap it up with this exceptional food ladybirds chocy choc cross buns recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!