Skip to content

Chocolate Cranberry Hot Cross Buns

March 23, 2009

blogchocolatecranEaster is one of my favorite holidays (a close second to Thanksgiving).  Easter means spring has sprung, but more importantly Easter means food and Easter means CHOCOLATE.  Lots and lots of chocolate.  Chocolate easter bunnies, candy coated chocolate eggs, chocolate eggs filled with faux egg yolk, and now, thanks to the folks at Food and Drink, Chocolate Hot Cross Buns!.

This wonderful new twist on an Easter classic is made with rich dark chocolate chips, premium cocoa and some lovely tart dried cranberries thrown in to offer a little balance and texture to this delicious recipe.  

Be prepared to spend some time with this one.  Many of the ingredients, such as the butter, eggs and buttermilk have to be brought to room temperature before being blended in.  Once the dough is completed it is left to rise in the refrigerator overnight, then again for an hour before being popped in the oven.  It’s also very messy, but that’s just part of the fun.

 

Ingredients

Starter

3/4 cup 2% milk, room temperature

2 tbsp sugar

1 tbsp dry instant yeast

1/4 cup cocoa powder (not dutch processed)

1/4 cup all purpose flour

Base

3/4 cup unsalted butter, room temperature

1/2 cup sugar

3 large eggs, room temperature

2 tsp pure vanilla extract

4 cups all purpose flour

1/3 cup cocoa powder (not dutch processed)

1 tsp ground cinnamon

1 tsp salt

1 1/2 cups buttermilk, room temperature

1 cup dried cranberries

1 cup dark chocolate chips

1 egg whisked iwth 2 tbsp water for brushing

Icing

1o tbsp icing sugar, sifted

2 tbsp cocoa powder, sifted

1 tbsp water

1.  For starter, stir all ingredients together and set aside while preparing base.

2.  For base, cream butter and sugar until fluffy.  Add eggs, 1 at a time, blending well after each addition.  Stir in vanilla.

3.  In a separate bowl, sift flour, cocoa powder, cinnamon and salt. Add dry ingredients to butter mixture alternately with buttermilk, blending well and scraping the bowl after each addition.  Stir in starter and add dried cranberries and chocolate chips (dough will be wet and sticky).  Place dough in a large, lightly oiled bowl, cover with plastic wrap and let rise, refrigerated, overnight.

4.  On alightly floured surface, turn out dough and divide into 8 pieces.  Shape each piece into a round, and place 4 into each of 2 greased 9-inch cake pans.  Cover lightly and let rise 1 hour.

5.  Preheat oven t0 350 degrees.

6.  Brush buns with egg mixture and bake for 50 minutes (as the buns bake, they will create a cross shape as they rise and press against each other).  Let cool completely in the pan.

7.  For icing, beat icing sugar, cocoa powder and water until thick.  Pipe a cross over each bun (or over the cross seam that has been created) and store buns in the pan.

Makes 8 large buns

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: