Hot cross buns are and Easter favorite but are great any time of year. Here’s a recipe for mini chocolate chip infused buns that go great at breakfast or as a nice snack in the middle of the day with some hot tea!
Serves 12
Time required 150 minutes
Difficulty level 4
Cost of ingredients 8 USD
- 2 cups (500ml) milk, room temp
- 1/2 cup (125ml) sugar
- 1 tablespoon (15ml) yeast
- 1 teaspoon (5ml) vanilla
- 4 cups (1L) all purpose flour, may need extra
- 1 teaspoon (5ml) salt
- 1 ½ cups(300ml) mini semi sweet chocolate chips
In a large bowl stir milk, sugar, yeast and vanilla together and allow to stand 5 minutes. Add in flour, salt and chocolate chips and mix together. Stir until the consistency is stiff then turn out onto a lightly floured surface and knead until elastic but sticky.
Place dough in an oiled bowl and cover. Leave in a warm place to rise for about 1 ½ hours.
Turn dough out onto a lightly floured surface and cut into 12 pieces. Roll each dough piece into a nice round ball and place in an oiled cake pan. Again cover and let rise approximately 45 minutes.
Uncover and place in a preheated oven at 350F (175C) to back for about 40 minutes or until golden.
- ¾ cup (175ml) powdered sugar (icing sugar, confectioner’s sugar)
- 1 tablespoon (15ml) lemon juice
Beat sugar and lemon juice until thick. Using a plastic bag, scoop the icing into it and cut the tip on one corner and to squeeze it out on top of the buns in a criss-cross shape on each bun.
Photo by edwardkimuk
Fri, Apr 2, 2010
Bread, Main Courses, Recipes, Side Dishes, desserts