With Easter about a week and a half away, naturally it’s time to make Hot Cross Buns. However, I must confess this post almost didn’t happen. You see, I am convinced something was going on last weekend when I first attempted to make these. I even sent my sister a text. “Is something happening astrologically? Because I’ve just f*#ked two batches of hot cross buns.”
I roasted the pears the first time. Won’t try that again. Then I grated them. Too wet. I’d been thinking about these for weeks and they just had to work. I decided to just leave the recipe testing and try again later.
Finally. The result was some pretty fluffy buns with chunks of juicy pear and bitter chocolate. Oh yes.
Pear and Chocolate Hot Cross Buns (Makes 16- I made 12, but they were huge)
You will need:
- 635 grams of plain flour
- 1/2 cup of caster sugar
- 2 teaspoons of cinnamon
- 2 teaspoons of mixed spice
- 1 tablespoon of yeast
- 2 very firm beurre bosc pears
- 170 grams of chopped, dark chocolate
- 375 ml of full cream milk
- 50 grams of butter
- 1 egg
- extra flour, for dusting
- 1/2 cup of plain flour
- 1/3 cup of water
- piping bag (or a zip lock bag)
- 1/2 cup of caster sugar
- 1/2 cup of water
What you need to do:
- Put the milk on to heat to about blood temperature (you will feel no change in temperature when you put your finger in it).
- Add the milk into a small bowl, add half the sugar and the yeast. Set aside.
- Melt the butter. Set Aside.
- Combine the flour, rest of the sugar and spices in the bowl of an electric mixer.
- Using the dough hook attachment, begin to mix the flour mixture, gradually adding the butter and then the egg.
- Add the milky yeast mixture and knead on a medium setting for about 6 minutes
- Allow the dough to rise for an hour.
- Knock the dough back. You could refrigerate after this stage and continue then next day.
- Peel and chop the pears. Chop the chocolate.
- Form the dough into a disc, place the chopped chocolate in the centre. Knead until combined.
- Repeat with the pear chunks. You may need a little flour if it gets slightly sticky.
- Divide the dough into 16 equal portions and roll each of them into balls
- Place the buns onto a lined tray, nice and close together.
- Allow to rise for about 20 minutes. Preheat the oven to 180 degrees Celsius.
- Meanwhile combine the extra flour and water to form a paste and place in a piping bag.
- Pipe the risen buns with a cross and bake in the oven for about 50 minutes or until cooked through and golden.
- While the buns are in the oven, make the glaze by heating the sugar and water in a saucepan until slightly thick.
- Brush the buns with the glaze while they’re still hot.
- Make sure you check mercury is not in retrograde before you start!