Double chocolate hot cross buns

This recipe was sort of an accident. As in, it was sort of an accident to make these double chocolate hot cross buns...

My original intention was to have a plain hot cross bun with chocolate chips.However, I added the chocolate chips too soon after all the melted butter + warm milk, and it COMPLETELY mixed into the dough. I think the warm weather is also to blame for.

However, this is one of those recipes where an accident can be pretty darn great! These were to die for, and I used dark chocolate chips at first, and thankfully I didn't use milk, otherwise it would've mixed in and made the dough way too sweet! But really, the texture of these are insane. They are soft, and pillowy, with a nice crust. Bread flour definitely makes a difference. The traditional ones I made the other day, I made with plain flour. They were good, but the texture wasn't as good as the double chocolate ones.

I also couldn't really be bothered with the glaze, and my oldest sister was exclaiming "WHY DO YOU WANT TO PUT THE GLAZE ON AND MAKE IT EVEN MORE FATTENING??!?" After all, once I got started, I ended up eating about uh... 3...? #bakerproblems

I am posting the double chocolate version of hot cross buns, but if you want the original chocolate chip ones, head over to Butter baking! As a chocoholic though,I would eat these double chocolate hot cross buns :)

Double chocolate hot cross buns
Yields: 14-16 buns

For the buns
3 sachets instant dry yeast (21g, 3/4 oz)
1/4 cup sugar
1 and 1/2 cups lukewarm milk
4 and 1/2 bread flour or plain flour, sifted
1/2 tsp salt
1 tsp cinnamon
1/2 tsp mixed spices
50 g unsalted butter, melted
1 egg, lightly beaten
1 cup dark chocolate chunks or chips, slightly melted (put in the microwave for a few seconds. I didn't do this for my own dough, because I added my chips too early after the melted butter)
1 cup milk chocolate chips (or dark, and put as many as you like)

For the glaze (optional)
1/4 cup sugar
3 tbsp hot water

For the crosses
60 g plain flour
60 ml water

Method
1. To make the buns, combine lukewarm milk, sugar and dry yeast in a small bowl. Set aside for 15 minutes. It should become frothy and increase in size.
2. Using a stand mixer, put the flour and salt in the bowl of your mixer (or by hand). Make a well in the centre of the flour, and pour in the melted butter, lightly beaten egg and yeast mixture, as well as the 1 cup of dark chocolate chips.
3. Turn the mixer on low and knead for about 5 minutes, until the dough is smooth and elastic. You can do this by hand too. Place it in a large bowl, cover with plastic wrap and set aside in a warm place for 1 to 1 and 1/2 hours,until the dough doubles in size.
4. Line a large baking pan with parchment paper.
5. Once the dough has risen, punch it and add the remaining milk chocolate chips, kneading lightly to incorporate them. Divide the dough evenly into 14-16 balls, and place them closely together on the baking tray.
6. Preheat oven to 200 C (400 F). Cover the hot cross buns with plastic wrap or a tea towel, and set aside to rise for another 20 minutes.
7. Make the crosses by combining the flour and water together, until it forms a smooth paste. Using a piping bag, pipe the crosses on the buns.
8. Bake for 20-25 minutes, until golden brown and fragrant. While the buns are baking, prepare your glaze (if you are using)
9. For the glaze, dissolve the sugar in the hot water.
10. Once the buns are cooked, remove them from the oven and quickly brush them with a few coats of the glaze.

Slightly adapted from Butter baking