Michael and Rachel's

Recipe Book

contents • login

Chocolate Hot Cross Buns

Updated: 25 May 2021

Ingredients

  • 12g dry active yeast
  • 260ml warm milk
  • 2 tsp caster sugar for yeast
  • 60g caster sugar for recipe
  • 380g plain gf flour
  • 30g cocoa powder
  • 120g tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp fine salt
  • 2 tsp cinnamon
  • 100g unsalted butter, melted
  • 2 large eggs
  • 100g chocolate chips (half white, half milk)

For the crosses

  • 20g plain gf flour
  • 20 ml water

For the glaze

  • 1 tbsp icing sugar
  • 1 tbsp apple juice

Method

  1. Add the milk to a measuring jug and microwave for 30 - 40 seconds to warm it. Add 2 tsp sugar and yeast to the milk, then stir well to combine. Leave for 15 - 20 minutes to allow the yeast to activate. When a thick layer of foam has formed on top of the liquid, the yeast has been activated and you can proceed.
  2. Prepare the dry ingredients. In a stand mixer, combine 60g caster sugar, the plain flour, tapioca flour, cocoa powder, xanthan gum, salt, and cinnamon. Mix together.
  3. Once the yeast is activated, add the liquid from the jug to the bowl, along with the melter butter and large eggs. mix for a few minutes, then add the chocolate chips and mix again until evenly distributed. The dough will resemble a thick paste (rather than a classic gluten dough).
  4. Place your bowl close to the sink, along with a baking tray lined with baking parchment. Wet your hands thoroughly and you will be able to handle the dough without it sticking to you. (Leave the tap running slightly while shaping the buns and re-wet your hands after shaping each one).
  5. Divide the mixture into twelve pieces of approx 90g each using a spatula. Then shape each piece into a small bun shape with your wet hands. Space on the baking tray so they have space to rise.
  6. Cut a piece of cling film larger than the baking tray, grease one side with olive or vegetable oil, make a little tent over the buns with the cling film and the oiled side facing down. The oil will stop the film from sticking. Ensure the edges of the cling film are touching the tray, then allow the cling film over the buns to be baggy rather than tight so that they have room to rise.
  7. Leave to rise for 1 hour.
  8. Preheat the oven to 200c. Place a pan of water int he oven on the lower shelf, as this steam will help keep the bun crust soft and allow them to bake without cracking too much.
  9. While the oven is warming up, mix the 20g flour with 20ml water to make a paste. Snip the end off a disposable piping bag, scoop in the plate, and pipe a cross shape onto each bun.
  10. Place in the oven to bake for 15 minutes.
  11. Mix the glaze: combine the icing sugar and juice. Brush on to the hot buns immediately once baked, using a pastry brush. Transfer to a wire rack to cool.