Thursday, April 21, 2011

Chocolate Hot Cross Buns

Tomorrow is Good Friday and it is traditional to eat buns with a cross on them to represent the Crucifixion. This year I decided to make my own hot cross buns, with chocolate chips instead of fruit. They are fairly easy to make but take a bit of time. They are also very yummy!

You will need:

  • 1 1/2 cups warm milk

  • 2 tsp dried yeast

  • 1/4 cup caster sugar

  • 60g butter, melted

  • 1 egg

  • 4 1/4 cups plain 00 flour (I used baker's flour)

  • 1/4 cup cocoa

  • 1 tsp salt

  • 3 tsp mixed spice

  • 250g choc chips

  • 1/3 cup cold water

  • 1/2 cup apricot jam

Sprinkle the yeast over the warm milk in a small bowl.

Add a tablespoon of the sugar and combine. Set aside in a warm, draught-free place for about 10 minutes or until frothy.

Lightly whisk the egg and add to the milk mixture in a jug.

Add the melted butter and whisk to combine.

Combine 3 and 3/4 cups of the flour with the cocoa, salt and mixed spice in a bowl.

Add the chocolate chips and stir.

Oops, almost forgot the remaining sugar! Add the sugar and stir to combine.

Make a well in the centre.

Pour in the milk mixture and use a wooden spoon to stir until just combined.

Then use your hands to bring the dough together and turn onto a lightly floured surface. Knead for 10-15 minutes until smooth and elastic. Place dough in a bowl and cover with a damp tea towel. Place in a warm draught-free place for 1 hour or until dough has doubled in size.

Punch down the dough. Preheat the oven to 200 degrees C.

Grease a 23cm square cake pan.

Knead dough again on a lightly floured surface for 2-3 minutes or until smooth and elastic. Divide dough into 16 equal pieces. First cut dough in half.

Then cut each half in half.

And so on...

Roll the 16 pieces of dough into balls.

Arrange dough pieces in prepared cake pan. Leave dough to rise in a warm, draught-free place for 30 minutes.

Meanwhile, mix remaining 1/2 cup of flour with water until a smooth paste forms.

Place paste into a small plastic bag and snip of the corner to pipe crosses along the buns. Mine were a bit wonky :s. Bake in preheated oven for 10 minutes, then reduce heat to 180 degrees and bake for a further 20 minutes or until golden and cooked through.

Heat apricot jam in a small saucepan, strain through a sieve and brush on buns. Eat the buns while they're fresh! Enjoy :)

Recipe from

Tuesday, April 12, 2011

Mini Choc Bit Brownies

These little brownies are easy to make and taste yummy too. You could also add chopped walnuts or pecans as well as the choc bits or make it triple choc with dark, milk and white choc chips! You will need:

  • 100g dark cooking chocolate, chopped

  • 75g butter, chopped

  • 2/3 cup caster sugar

  • 1/3 cup plain flour

  • 2 tablespoons cocoa

  • 1/2 cup milk choc bits

  • 2 eggs, lightly beaten

  • icing sugar

  1. Preheat oven to 160 degrees C and place small paper liners into 1 x 24 hole mini muffin pan

  2. Place chocolate and butter into a small saucepan and melt over a low heat. Remove and allow to cool.

  3. Place sugar into a medium bowl. Sift in flour and cocoa, add choc bits, eggs and chocolate mixture. Stir to combine.

  4. Spoon mixture into muffins pans and bake for 20 minutes or until cooked when tested with a skewer. Leave to cool for 5 minutes, remove from pan and place onto a wire to cool completely. Dust with icing sugar to serve.

  5. Enjoy! :)

Recipe from Total Girl Party Cookbook

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