For those who really love Nutella, try this hot cross buns recipe with our beloved chocolate spread.
by Tenina Holder
30 g flour
30 g sugar
350 g bakers flour
Good pinch pink salt flakes
20 g butter
Zest 1 orange, 1 lemon, finely grated
½ tsp each ground cinnamon, mixed spice
7 g sachet dried instant yeast
100 g dried sour cherries or craisins
100 g chocolate chips
100 g Nutella
3 tbsp flour
3 tbsp Chocolate – Callebaut cocoa powder
1 tsp Extra Virgin Olive Oil (EVOO)
water as needed
50 g caster sugar
½ tsp mixed spice
- Place Roux ingredients into a small saucepan and cook on a medium-low heat stirring constantly until thickened, about 5 minutes. Tip into a large mixing bowl and cool slightly.
- Add flour, salt, butter, buttermilk, zest, and spices to cooked roux in the bowl and mix well until you have a slurry. Add yeast and knead up to ten minutes until the dough is forming a ball and pulling away easily from the sides of the bowl.
- Add cherries and chocolate and knead 1 minute.
- Scrape out onto floured Silpat mat and wrap in a tight ball. Prove until doubled.
Shape into buns with well-floured hands. Approximately 60g per bun. Flatten each bun in the palm of your hand and place a teaspoon of Nutella into the middle of the dough. Wrap the dough over the Nutella and seal completely so there are no gaps in the dough.
- Place onto a lined baking sheet in a concentric circle, cover and leave to rise until dough has doubled in size.
- Meanwhile, make the paste for the crosses by mixing all ingredients together in a bowl with a spoon. Pipe crosses onto each bun.
- Place into cold oven and bake for 20-25 minutes at 180°C. Using a cold oven produces another little rise for your dough.
- Whilst the buns are in the oven, combine the spice glaze ingredients into a small saucepan and stir over medium heat until sugar is dissolved. You can keep any remaining glaze and brush it on just before reheating and serving buns.
When you remove the buns from the oven, brush generously with the glaze immediately. You can pre-make these buns before Easter and just reheat them to serve.
Many thanks to Tenina for this recipe
Facebook: Cooking with Tenina
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