Gingerbread Choc Chip Hot Cross Buns
Gingerbread Choc Chip Hot Cross Buns
Ingredients
For the Buns
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons molasses
- 1/2 cup dark chocolate chips
For the Crosses
- 1/4 cup all-purpose flour
- 2 tablespoons water
For the Glaze
- 2 tablespoons granulated sugar
- 2 tablespoons water
Instructions
- 1
In a large bowl, whisk together the flour, yeast, granulated sugar, ground ginger, ground cinnamon, ground cloves, and salt.
⏱️ 5 min
- 2
In a separate medium bowl, combine the warm milk, melted butter, egg, and molasses. Whisk until well combined.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
⏱️ 10 min
- 4
Gently knead in the dark chocolate chips until evenly distributed.
⏱️ 2 min
- 5
Lightly grease a large bowl with cooking spray or a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Once risen, gently punch down the dough to release the air. Divide the dough into 4 equal pieces. Shape each piece into a smooth, round bun.
⏱️ 5 min
- 7
Arrange the buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 8
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 9
While the oven preheats, prepare the cross mixture. In a small bowl, whisk together the 1/4 cup all-purpose flour and 2 tablespoons water until a smooth, thick paste forms. Transfer the mixture to a small piping bag or a zip-top bag with a tiny corner snipped off.
⏱️ 5 min
- 10
Once the buns have risen for the second time, pipe a cross onto the top of each bun.
⏱️ 2 min
- 11
Bake the hot cross buns for 18-22 minutes, or until golden brown and cooked through.
⏱️ 20 min•🌡️ 375
- 12
While the buns are baking, prepare the glaze. In a small saucepan, combine the 2 tablespoons granulated sugar and 2 tablespoons water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
⏱️ 3 min
- 13
As soon as the buns come out of the oven, brush them generously with the warm sugar glaze. Let cool slightly on a wire rack before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gingerbread Choc Chip Hot Cross Buns
For the Buns
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons molasses
- 1/2 cup dark chocolate chips
For the Crosses
- 1/4 cup all-purpose flour
- 2 tablespoons water
For the Glaze
- 2 tablespoons granulated sugar
- 2 tablespoons water
Instructions
- 1
In a large bowl, whisk together the flour, yeast, granulated sugar, ground ginger, ground cinnamon, ground cloves, and salt.
⏱️ 5 min - 2
In a separate medium bowl, combine the warm milk, melted butter, egg, and molasses. Whisk until well combined.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
⏱️ 10 min - 4
Gently knead in the dark chocolate chips until evenly distributed.
⏱️ 2 min - 5
Lightly grease a large bowl with cooking spray or a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Once risen, gently punch down the dough to release the air. Divide the dough into 4 equal pieces. Shape each piece into a smooth, round bun.
⏱️ 5 min - 7
Arrange the buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 8
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 9
While the oven preheats, prepare the cross mixture. In a small bowl, whisk together the 1/4 cup all-purpose flour and 2 tablespoons water until a smooth, thick paste forms. Transfer the mixture to a small piping bag or a zip-top bag with a tiny corner snipped off.
⏱️ 5 min - 10
Once the buns have risen for the second time, pipe a cross onto the top of each bun.
⏱️ 2 min - 11
Bake the hot cross buns for 18-22 minutes, or until golden brown and cooked through.
⏱️ 20 min•🌡️ 375 - 12
While the buns are baking, prepare the glaze. In a small saucepan, combine the 2 tablespoons granulated sugar and 2 tablespoons water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
⏱️ 3 min - 13
As soon as the buns come out of the oven, brush them generously with the warm sugar glaze. Let cool slightly on a wire rack before serving.
⏱️ 5 min