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Strawberry and Chocolate Chip Hot Cross Buns

The sweetness of the strawberries makes these Strawberry and Chocolate Chip Hot Cross Buns the best Hot Cross Buns this Easter...you may start eating them all year round!!
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Servings: 8
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Strawberry and Chocolate Chip Hot Cross Buns

    • 3/4 Cup + 1 teaspoon Coconut Flour
    • 1 1/2 Cups plus 1 Tablespoon Arrowroot plus1/4 cup extra for kneading
    • 1 teaspoons Salt
    • 1 teaspoon Yeast
    • 3/4 Cup Warm Milk of choice
    • 2 Tablespoons Maple Syrup
    • 2 Eggs
    • 2 teaspoon Vanilla Extract
    • 100 grams Chocolate Chips
    • 3/4 Cup diced fresh Strawberries

    Chocolate Chips

    • 1/4 Cup Coconut Oil
    • 1/4 Cup Cocoa
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract

    Chocolate Cross

    • 1 Tablespoon Cocoa
    • 2 Tablespoons Arrowroot
    • 1 1/2 to 2 1/2 Tablespoons Water

    Glaze

    • 2 Tablespoons Maple Syrup
    • 2 Tablespoons Water

    Instructions

    INSTRUCTIONS

      Strawberry and Chocolate Chip Hot Cross Buns

      • Combine the dry ingredients in a bowl and lightly whisk together.
      • In a separate bowl, combine the wet ingredients and lightly whisk.
      • Make a small well in the centre of the dry ingredients and pour in the wet ingredients. Mix together with a large spoon or the kneading attachment of a kitchen stand mixer until the dough comes together. DO NOT add in the strawberries and choc chips yet.
      • Knead the dough for 3-5 minutes on a well greased surface using the additional arrowroot. The dough will be sticky and not behave like normal dough. Use additional arrowroot to prevent the dough from sticking and incorporate it into the dough.
      • Place the dough into a greased bowl and cover with plastic wrap or a damp tea towel. Place in a warm place to prove for 1 1/2 hours. If the wether is warm find a place free from the wind, or if it is average use your car boot. If desperate, preheat the oven to 70C, then turn off the oven and place the bowl inside leaving the door ajar.
      • Preheat the oven to 200C/400F. Line and grease a baking tray.
      • Gently stir the strawberries and choc chips into the dough.
      • Divide the dough into 8 equal balls (give them a squeeze to compress the dough together) and place, close together, on the baking tray.
      • Place the tray in a warm place (the same as before) for 30 minutes. If you used the oven for the initial rising then do not preheat the oven until the 2nd rising stage is complete.
      • After 30 minutes, make the chocolate cross plaste and place into a zip lock bag and make a small cut at 1 corner. Make crosses over each bun.
      • Bake in the hot oven for 22 to 25 minutes and remove. The buns will be slightly brown on top and have a firm bottom.
      • At the 22 minute mark of baking, make the glaze (see below) and immediately baste the hot cross buns with the glaze when removed from the oven.
      • The hot cross buns taste best warm, and can be reheated once cooled. Keep in an airtight container for up to 3 days. They can also be freezed.

      Chocolate Chips

      • Melt the coconut oil in a saucepan over a very low heat. Stir in the maple syrup and vanilla extract.
      • Stir in the cocoa. Allow to thicken slightly.
      • Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
      • Remove the Chocolate from the freezer and break into large pieces.Use a sharp knife and a cutting board to cut the chocolate into small pieces
      • Use immediately or refreeze for later use.

      Chocolate Cross

      • Combine the dry ingredients in a bowl and add the water whilst stirring.
      • The paste will become quite thick like concrete.
      • Place the paste in a ziplock bag or piping bag.

      Glaze

      • Place the water and maple syrup in a saucepana nd bring to the boil over a medium heat.
      • Use immediately.