Ladybirds Chocy Choc Cross Buns
Ladybirds Chocy Choc Cross Buns

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, ladybirds chocy choc cross buns. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Hot cross buns are an Easter institution. Eaten as is, toasted then slathered in butter they are my favorite Easter breakfast. I bake a batch of these spiced, sweet buns every year around Easter but this year I decided to amp it up a little.

Ladybirds Chocy Choc Cross Buns is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Ladybirds Chocy Choc Cross Buns is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have ladybirds chocy choc cross buns using 18 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Ladybirds Chocy Choc Cross Buns:
  1. Make ready dough
  2. Prepare 7 grams pkt dry yeast
  3. Prepare 1 1/4 cup warm milk
  4. Prepare 1/4 cup raw sugar
  5. Make ready 3 cup plain flour
  6. Get 1/2 cup cocoa powder
  7. Make ready 1 tsp cinnamon
  8. Make ready 80 grams butter - cubed
  9. Get 1 egg
  10. Make ready 1/3 cup dark choc chips
  11. Prepare 1/3 cup white choc chips
  12. Make ready paste for crosses
  13. Make ready 1/4 cup plain flour
  14. Get 1 tsp raw sugar
  15. Prepare glaze
  16. Make ready 1 tsp gelatine powder
  17. Make ready 2 tsp raw sugar
  18. Take 1 tbsp boiling water

Place on a wire rack to cool. Choc Cross Buns are the best! Serve buns warm with a generous. A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and traditionally eaten on Good Friday in the United Kingdom; Ireland; Australia; India; New Zealand.

Instructions to make Ladybirds Chocy Choc Cross Buns:
  1. Lightly oil a large bowl and set aside till dough is ready .Grease a 6cm deep by 23cm base square cake pan and set aside till needed .
  2. In a medium bowl place the yeast , milk and 1 tablespoon of the raw sugar and whisk to dissolve the yeast , then cover and set aside in a warm place for about 10 minutes or until foamy .
  3. In a separate medium bowl sift the together flour , cocoa and cinnamon , then add the cubed butter and rub the butter into the flour mix , best done with clean fingertips , until the mixture resembles fine bread crumbs .
  4. Now make a well in the centre of the crumbed flour mix and add the prepared yeast mixture , the lightly whisked egg and the remaining raw sugar and stir to combine all to form a dough .
  5. Turn the prepared dough onto a lightly floured surface and knead for 1 minute , then transfer to the prepared lightly oiled bowl , cover and set aside in a warm place for 1 hour or until dough has doubled in size .
  6. Once dough has doubled risen , punch the dough down then turn onto a floured surface and knead for 5 minutes or until dough becomes smooth , then add the combined choc chips and knead to combine all .
  7. Preheat oven to 200°C / 400°F .
  8. Roll dough into 16 equal sized balls and place on the prepared square cake pan and cover and set aside in a warm place for 30 minutes or until dough has almost doubled in size .
  9. TO MAKE THE PASTE : Place the flour , sugar and the cold water into a bowl and mix well to combine all , then spoon the paste into a piping bag with small nozzle end and carefully pipe crosses ontop and across each bun evenly as possible .
  10. Place prepared bun dough into the preheated oven and bake for 10 minutes on 200°C then reduce the heat to 180°C / 360°F and cook for a further 20 minutes or until the buns are golden brown and cooked through / springs back to touch .
  11. TO MAKE THE GLAZE : sprinkle gelatine and sugar over the boiling water in a heatproof jug and stir with a fork until gelatine has dissolved .
  12. Turn the cooked buns , top side up , onto a wise rack and brush the tops of all the buns with the glaze let cool and serve .
  13. Buns can be eaten hot or cold , with butter , cream or anyway you like . Enjoy . :-) .
  14. NOTE : to turn these into normal hot cross buns , just replace the cocoa powder with plain flour and replace combined chocolate chips with raisins and saltanas . ;-) .

Hot Cross Buns are a traditional Good Friday treat! These slightly sweet yeast-leavened buns are spiced with cinnamon and speckled Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the. Our hot cross buns recipe is easy-to-follow and makes the ultimate spiced, Easter treat. And there are numerous hot cross bun recipe variations for you to try - hot cross bun pudding, hot cross chocolate buns with spiced orange butter, hot cross bun layer cake. If you were caught baking them.

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