Chocolate Chip Hot Cross Buns Recipe

Chocolate Chip Hot Cross Buns Recipe

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Have you ever tried hot cross buns? They are a wonderfully sweet and warm bread recipe that can be enjoyed morning noon and night.

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Chicago, IL

Serving Size / Yield

4-6 servings

Ingredients

  • 2 Envelopes active dry yeast
  • 1/2 C. Very warm water
  • 1/2 C. Butter (or margarine)
  • 2/3 C. Evaporated milk
  • 1/2 C. Sugar
  • 1 tsp. Salt
  • 2 Eggs
  • 1 C. semi-sweet chocolate chips for baking
  • 4 1/2 C. Sifted all purpose flour
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Nutmeg

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Directions

Sprinkle yeast into very warm water in a large bowl. (very warm water should feel comfortably warm when dropped on wrist). Stir until yeast dissolves. Melt butter (or margarine) in a small saucepan, remove from heat. Add evaporated milk, sugar, and salt, stirring until sugar dissolves, stir into yeast mixture. Beat eggs in a small bowl, measure 2 tablespoons into a cup and set aside for brushing buns later. Stir remaining egg into yeast mixture, then stir in chocolate chips. Sift 2 cups of the flour, cinnamon, and nutmeg over yeast mixture. Beat until smooth, then stir in just enough of the remaining 2 1/2 cups of flour to make a soft dough. Turn out onto a lightly floured pastry board, knead until smooth and elastic, adding only enough flour to keep dough from sticking. Place dough in a greased bowl, brush top lightly with butter (or margarine), cover with a clean towel. Let rise in a warm place, away from drafts, for 1 hour, or until dough is double in size. Punch dough down, turn out onto lightly floured pastry board , divide in half. Cut each half into 16 equal size pieces, shape each lightly into a ball. Place each 16 balls in a greased baking pan, 9 x 9 x 2 inch. (Two pans) Cover with a clean towel, let rise again in a warm place, away from drafts, for 45 minutes, or until double in size. Brush top of buns lightly with saved egg. Bake in a moderate oven (350 F) for 30 minutes, or until golden brown. Remove from pans, cool on wire racks. Drizzle Lemon Icing from the tip of a teaspoon on top of buns to make crosses Lemon Icing- In a small bowl, blend 1 cup confectioners powdered sugar with 4 teaspoons milk, 1/4 teaspoon vanilla,and 1/4 teaspoon lemon extract until smooth. Makes about 1/2 cup.

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