If you don’t like dried fruit in traditional Hot Cross buns, then maybe a chocolate version would be more to your liking. My family enjoy both, but the boys’ favourite are definitely the chocolate ones.
They’re not difficult to make and this recipe is very straight forward. Although there is some preparation required, the rest of the work is done by the bread machine.
The buns are just as moist and have the same texture as the traditional ones I posted previously.
They have just the perfect amount of spices, sweetness and just a hint of chocolate through the buns. I use the same delicious sugar spiced glaze too.
You can eat these just as they are, lightly toasted under the grill or gently heated through in the microwave. They also freeze and reheat very well, but the glaze does go a little syrupy when defrosted.
250g white rice flour
110g tapioca flour
70g brown rice four
70g sorghum flour
20g cocoa powder
4 teaspoons xanthan gum
60g raw sugar (I use either the Coles or Woolworths brand of Organic Raw Sugar as it’s quite fine)
50g light muscovado sugar or light brown sugar
4 teaspoons cinnamon
4 teaspoons mixed spice
2½ teaspoons dried yeast
2 teaspoons gluten free baking powder
1½ teaspoons salt
600ml warm water (use less to start with and add more if necessary)
3 eggs, at room temperature
½ cup almond or rice milk, at room temperature
1/3 cup Macadamia nut oil or vegetable oil
1 teaspoon apple cider vinegar
150g chocolate chips (I use Sweet William chips)
Chocolate paste for the cross
6 tablespoons raw sugar
4 tablespoons white rice flour
4 tablespoons sorghum flour
2 tablespoons tapioca flour
1 tablespoon cocoa powder
¼ teaspoon xanthan gum
6 tablespoons almond or rice milk
4 tablespoons raw sugar
1 teaspoon mixed spice
Sift together all the flours, cocoa powder, xanthan gum, baking powder, spices, yeast and salt, then stir through the raw and muscovado sugars.
In another bowl add the eggs to ½ cup of the water and whisk until frothy. Then add milk, oil, apple cider vinegar and water, but hold back about ½ cup of the water and whisk to combine.
Next, gradually add the dry ingredients to the wet and mix well with a wooden spoon after each addition of flour. The bread dough’s correct consistency needs to be thicker than a cake batter, but not as thick as cookie dough. Add extra water slowly, about 1 tablespoon at a time, until the correct consistency reached.
Once you’re happy with the consistency, pour it into the pan of your bread machine and select the dough cycle. Add the chocolate chips when the “Add ins” beeps sound (or at the very end of the mixing cycle, if you don’t have this feature).
At about 15 minutes before your bread machine has finished its cycle, preheat the oven to 160C and grease 2 muffin tins well. Then make a start on the paste for the crosses.
To make the paste, mix together the flours, cocoa, xanthan gum and sugar. You’ll need approximately 3½ -4 tablespoons of water to form a thick paste. Place this mixture into a piping bag fitted with a 5mm round nozzle and set aside.
At the end of the cycle, carefully spoon the risen bread dough into the muffin tins and fill them nearly to the top. Don’t worry if some of the chocolate chips are a little bit melty. Then, with dampened fingers, smooth over the top.
Next, pipe a cross on the top of the buns and bake at 160C for 30-35 minutes.
When there are only a few minutes of cooking time left, gently heat the milk, sugar and mixed spice in a small pan until the sugar is dissolved.
As soon as the buns come out of the oven, brush them with the glaze. Then remove them from muffin tin and transfer them to a wire rack, before brushing them again with the glaze.
Allow the buns to cool completely, before wrapping them individually in plastic wrap or you can fit 2 hot cross buns in sandwich size zip lock bag and then freeze.
These buns freeze very well.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8