Chocolate orange hot cross buns tear and share, with a milk and white chocolate sauce. A great way to enjoy a sticky bun or two with friends this Easter!
Hot cross buns and Easter
I wouldn’t say I’m a massive fan of hot cross buns. Its never been a thing for me – Easter treats are all about the mini eggs and the cream eggs and the little cakes with said eggs on top and maybe just a tonne of chocolate in general. Why would I want bread?
However, give me chance to put my own twist on the good old hot cross bun and you might find that Ive changed my mind.
What do you reckon?? Fancy a chocolate orange hot cross bun tear and share??
Mini hot cross buns tear and share
So I made this massive wreath of mini hot cross buns filled with chocolate chips and mixed peel last week. Since then I’ve spent the whole week nibbling on each little bun and thoroughly enjoying every little bite. Ive also really enjoyed the sticky glaze of apricot jam on top – its really very nice 🙂
How to make mini hot cross buns tear and share
From afar making hot cross buns can seem like a complex process. There is a fair number of steps involved in any hot cross bun recipe, but its basically just like making bread with a few extra fancy bits.
- Activate the yeast in half of the liquid (milk) that will be used to make the dough. This is mainly because you may not end up adding all of the liquid to the dough and you don’t want any yeast left in the liquid that isn’t added.
- Warm up the milk to blood temperature (and no more) and add a teaspoon of sugar to provide the right environment for the yeast to activate
- Knead the dough for at least 15 minutes and leave to rise for at least an hour and half – it should double in size as in the step by step photos below
- Add the dried fruit and chocolate chips after the first rise. Stretch out the dough into a long strip and place the fruit in the middle. Then roll up so the fruit is well mixed in.
- Divide the dough evenly by halving each piece until you have enough even pieces to make the 32 small balls.
- Position the dough balls into a tear and share shape leaving enough space for a second rise and for a dipping bowl in the middle
- Pipe on the cross in lines across multiple buns. In my design this meant that I piped two circles over the buns and then lines from the centre outwards.
- Give yourself plenty of time – this is definitely a job that will take up a full afternoon.
- seal any left overs in an air tight container for up to one week.
Share your hot cross buns this Easter . . . or not . . .
Friends and family round this easter? Why not present them with this wonderful mini hot cross buns tear and share? Or even if you aren’t having anyone round – make it anyway. Its so good and sometimes its nice to treat ourselves isn’t it. Plus these buns keep really well in a sealed container – and – and, and, and, – they also make a wonderful ice cream!
Hot cross bun ice cream
Yes – I know! Hot cross bun ice cream! I made my first batch of hot cross bun ice cream this weekend with the few remaining hot cross buns that I had. Recipe for this amazingly good ice cream to follow shortly.
SO . . . definitely get cracking with this tear and share. Share it out, or nibble on it throughout the long weekend, safe in the knowledge that any leftovers can go into a fabulous batch of hot cross bun ice cream.
Whats not to love – get baking, get tearing, get sharing.
Other baking recipes you may like:
- Apple crumble
- Plum and rhubarb crumble
- Lemon drizzle cake
- Banana bread
- Breakfast loaf
- Bakewell tart
- Easy Christmas cake
- Christmas cake muffins
Mini hot cross bun tear and share
- 200 ml whole milk
- 20 g fresh yeast or 7g sachet of dried yeast
- 80 g coconut sugar I used Groovy Foods Coconut sugar
- 450 g strong white bread flour
- 3 cardamom pods crush pods and remove seeds – discard the pods
- 1 tsp mixed spice
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- Pinch sea salt
- 75 g unsalted butter fridge cold
- 2 large eggs beaten
- 60 g dried mixed peel
- 70 g currants
- 70 g chocolate chips
For the cross
- 100 g plain flour
- 7 tbsp whole milk
For the egg wash
- 1 egg beaten
- ½ tbsp. whole milk
For the glaze
- 150 g Apricot jam
For the chocolate dip
- 100 g milk chocolate
- 100 g white chocolate
- Large mixing bowl
- Baking tray
- Piping bag for the crosses
- Pastry brush for the egg wash and glaze
- Small pan for the apricot glaze
First activate the yeast:
- Measure out 100ml of the milk (leaving the other half of the milk set to one side for later). Heat in a pan or in the microwave until it just about feels warm to the touch (37 degrees - blood temp). This should literally take 20-30 seconds in the microwave. Make sure the milk isn’t too hot otherwise it will kill the yeast. Add 1 tsp of the coconut sugar to the warm milk (this feeds the yeast) and then add the yeast. Dissolve the sugar and yeast and set to one side. After about 15 minutes the yeast should have activated and the milk will appear frothy.
Make the dough
- Whilst the yeast is activating, start to make the dough. Sieve the bread flour into a large mixing bowl. Prepare the cardamom seed by removing from the pod then finely crush using a knife or pestle and mortar. Add the crushed cardamom seed, 1 tsp mixed spice, ½ tsp ground nutmeg, ½ tsp ground ginger and pinch of sea salt to the flour. Mix together with a wooden spoon.
- Next use a cheese grater to grate the cold butter into the flour mix. Grating helps to easily combine the butter with flour. Use your finger tips to rub the butter and flour together, to a breadcrumb consistency.
- Make a well in the centre of the flour and butter mix. Pour the beaten eggs, the coconut sugar and the milk/yeast mix into the well. Use your fingers to gently stir and bring together. Once combined begin to gradually add the remaining 100ml of the milk to the dough. Add just enough milk to make a fairly sticky dough (this should pretty much be all of the milk).
- Turn the dough out onto a floured surface and begin to knead. As the dough is quite sticky it will stick to your hands to begin with. The more you knead the less sticky it will become. Knead for 10-15 minutes until the dough is soft and smooth. Oil a large bowl and carefully transfer the dough to bowl. Cover with cling film and leave to rise for 1 hour 30 minutes.
Knock back and add the fruit and chocolate
- After an hour and 30 minutes the dough should have doubled sized. Turn out onto a floured surface and knock out the air. Grab the dough on either side with both hands and stretch out into a long strip. Add the currants, peel and chocolate to the centre of the strip of dough. Fold all the sides in and then roll up the dough into a sausage shape from one side to the other. This should allow for the fruit and chocolate to be fully combined into the dough.
Form the dough balls.
- The dough can now be divided up into small dough balls. There is enough dough to make 32 small buns. I divided mine into 26 small buns for the tear and share and then made 4 separate larger buns. Lay out the dough balls into your tear and share design on a large baking tray. If you would like to serve with a small dipping dish in the middle place this into the centre now to measure a large enough gap. Also leave a small gap in-between each ball to leave room for further rising. Remember the dough balls will also slightly increase in size during baking. Cover with a clean tea towel and leave for another hour to rise.
Make the flour mix for the crosses
- Meanwhile mix together 100g flour with 7 tbsp of milk to form a smooth paste. Transfer to a piping bag ready to pipe on the crosses.
- Pre heat the oven to 160 degrees C. After an hour, remove the tea towel from the dough balls. Mix together the egg and 1/2 tbsp milk to make the egg wash. Use a pastry brush to glaze the dough balls with the egg wash. Next pipe the crosses onto the buns, try to pipe in one line over multiple buns where possible, just to make it easier. With my circular design I piped around in one circle and then across in a star shape.
- Place the buns in the oven for 20-25 minutes or until golden brown.
The sticky apricot glaze.
- 5 minutes before the buns come out of the oven, melt the apricot jam in a small pan. As soon as the buns are removed from the oven paint over the heated apricot jam and then leave to cool.
- Once the hot cross bun tear and share is fully cooled, heat up the chocolate in the microwave in 30 second bursts until melted. Mix the melted white and milk chocolate and serve with the tear and share.
PIN FOR LATER
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, #CookOnceEatTwice hosted by seachingforspice, and #BakingCrumbs hosted by onlycrumbsremain.