Wanna have some chocolate chip buns?

Another of Dean Brettschneider's recipe in the book Global Baker - by Dean Brettschneider. This is one of the recipes that attracted me to buy as I was flipping through it. He has modified traditional hot cross buns into chocolate chip version and was a hit in the Chinese market, according to him.



I made it but omitted the hot cross mixture and the result was fabulous! This recipe is definitely a keeper. It satisfied my craving for chocolate when I didn't want anything cakey. :)


Chocolate Chip Hot Cross Buns

Ingredients for Dough:

300g bread flour
30g cocoa powder
5g salt
25g butter
25g sugar
zest of 1 orange
5g active dried yeast
1 small egg, weight no more than 50g when cracked
150ml water
140g chocolate chips, chilled beforehand

Ingredients for cross mixture:

150g plain flour
50g vegetable oil
150ml water

Ingredients for sugar glaze:

40g sugar
100ml water
zest of 1 orange

Method:

1. Place all the ingredients except the chocolate chips in a large mixing bowl and combine to form a dough.
2. Knead dough for 10-15 minutes, resting for 30 seconds every 2-3 minutes, until dough is smooth and elastic. The dough will be soft and sticky but do not add more flour. Finally add cold chocolate chips and knead gently until well incoporated into the dough. (For me, I just use my bread maker to knead the dough).
3. Place dough in a lightly oiled large bowl and covered with plastic wrap. Leave in a warm place and let it proof for 45-60 minutes.
4. Gently knock back the dough in the bowl by folding it back onto itself. Cover again with plastoc wrap and leave for 30 minutes.
5. Tip dough onto a lightly floured surface and divide into 12 equal pieces. Shape to form a small ball.
6. Place on a baking tray lined with baking paper. Cover with plastic wrap and let it proof for about 30-45 minutes, depending on temperature.
7. To make the cross mixture, place flour and oil in a bowl and whisk slowly, adding just enough water to make a smooth, lump-free paste.
8. Preheat oven to 190°C.
9. Put the cross mixture into a piping bag fitted with plain 3mm piping nozzle, and pipe crosses onto the buns.
10. Bake for approximately 15-18 minutes, until golden brown.
11. In the meantime, heat the sugar, water and orange zest to boiling and remove from the heat to make the glaze. Remove buns from the oven and brush with the sugar glaze, Place on a wire rack to cool.

Recipe Source: Global Baker - by Dean Brettschneider


Sorry for showing my slightly burnt buns :P Usually I'll remember to tent the buns with a foil but I've forgotten for these chocolate buns as I couldn't see the burnt colour cos' it all black!