Hence, I've baked these Brioche Style Chocolate Chip Hot Cross Buns for ME and my family...
And these freshly baked homemade goodies are so moist, buttery, chocolaty and yummy!!!
My Brioche Style Chocolate Chip Hot Cross Buns
... are soft, buttery, chocolaty and yummy!!!
Happy!!! ^-^
My kitchen was smelling so good when I baked these hot cross buns.
Happier!!! ^-^
These freshly baked hot cross buns are so yummy!
Happiest!!! ^-^
... when my son told me that he likes these chocolate chips hot cross buns.
"Mum, can you bake chocolate chips hot cross buns? With no raisin, pleaseeeeeee?" asked my son.
"Ok" I said ok because I always cook and bake the food accordingly to my son's request.
I wanted to bake the brioche version of hot cross buns for my son and had incorporated a sensible amount of butter into these yummy chocolaty golden buns. Watch my video to see how I baked them.
My baking tips:
From the video, you can see that I prefer to add chocolate chips at the last 3-5 mins of kneading so that bread dough will be lightly flavoured with chocolate flavor from the chocolate chips incorporated. If you prefer your bread dough to be purely golden like brioche bread, you can knead in the chocolate chips gently by hand during the shaping step after the first proving.
If you prefer your hot cross buns to be made with raisins or sultana, you can substitute 100g (1/2 cup) chocolate chips with 80g (1/2 cup) raisins or sultana.
My baking notes:
Due to the substantial amount of added butter into these hot cross buns, please note that...1) This bread dough is actually very easy to handle! So easy that I don't even need any extra bread flour for dusting and shaping.
2) These brioche-style hot cross buns are moist and soft ONLY on the day when they are freshly baked. Sadly, these buttery breads will shrink and become less fluffy on the next day.
3) Interestingly, these buttery buns can be stored in an airtight container at room temperature for up to 3 days! If you want them to be as soft and moist like on the day when it is freshly baked, you can heat the leftover buns slightly in a microwave with high power for 10-20 secs. Trust me! It works!!!
4) the milk powder and water should not be substituted with milk!!! I have tested and witnessed at here that the enzymes in milk can break down gluten and prevent the bread dough from rising. Therefore, some bread recipes prefer to use scalded milk because scalding milk deactivates these enzymes or some bread recipes like THIS one prefer the use of milk powder.5) If you prefer hot cross buns that are super soft and can stay soft on the next day of bake, please try my other recipes at:Fluffy Soft Super Moist Hot Cross Buns at here
Super Soft and Moist Chocolate Hot Cross Buns at here6) If you prefer hot cross buns that are fluffier and stay soft even on the day after next (the 3rd day of bake), please stay tune! I will share another recipe soon!If you like my recipes, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate me to bake and share more! Thank you thank you for your support!
Here's the recipe.
Makes 9 buns in one 20 cm (8 inches) square pan180g water, lukewarm at about 30°C / 85°F
30g egg yolks, at room temperature (from 2 eggs but please use exact weight)300g bread flour with 12% protein
30g milk powder
20g caster sugar
2g salt
50g unsalted butter, softened at room temperature
4g (1 tsp) instant yeast
100g (1/2 cup) chocolate chips - I used Callebaut dark chocolate callets with 54% cocoa
For the egg wash:
1 egg yolk1 tsp milk
For the cross:
20g self-raising flour20g cold water
extra butter or vegetable oil spray to grease baking pan
The bread dough is so easy to handle that NO extra bread flour is required for dusting and shaping!For the bread dough:
If you are using a breadmaker to knead and prove the dough, add all ingredients except raisins or sultanas into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and stretchy. At the last 3-5 mins of kneading (or when some breadmakers beep), add chocolate chips and continue to knead until the chocolate chips are well incorporated - please read my above baking tips. Allow the dough prove for 1 hr or until doubled in size.If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter and chocolate chips in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Add chocolate chips and continue to knead until the chocolate chips are well incorporated - please read my above baking tips. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.
Grease square pan with butter or vegetable oil spray. Using your lightly floured hands, divide dough into 9 equal portions (about 80g each) on well-floured surfaces. Pull, stretch and shape all portions into smooth balls. Arrange the dough in the greased pan. Allow the bread to rise in a warm and humid place for another 1 hr or until doubled in size.
Preheat the oven 350°F or 180°C.
For the egg wash, combine egg yolk and milk. Brush bread dough with egg wash.
For the cross, mix water and flour until it forms a smooth and thick paste. Transfer into a piping bag if required and snip off the end to make a fine hole.
Pipe a cross on top of each bread bun and bake for 17-20 mins or until golden brown and thoroughly baked inside. Due to the high moisture content of these buns, it is important to bake the buns for at least 17 mins or until thoroughly baked but do not over-bake them as these buttery buns tend to dry up very easily. Remove from the oven and transfer onto a wire rack to cool slightly to warm.
Serve warm or at room temperature or toasted, with or without butter.
Store any leftover in an airtight container at room temperature for the next 3 days. However, please consume these buns within the day of bake because these soft buns will become less fluffy on the next day! To regain its softness, slightly heat the leftover buns using a microwave with high power for 10-20 secs and they will become soft and moist just like they were freshly baked!!! - please read my above baking notes.
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