Chocolate Hazelnut Hot Cross Buns
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 3hrs 55mins
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- Serves
- 18
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- Calories
- 181
What is better than hot cross buns? "Notella" filled hot cross buns. They look picture perfect, and the rich surprise middles make them an indulgent treat that's perfect with a strong coffee.
Inspired by: https://tenina.com/recipes/notella-hot-cross-bunrecipe updated 12 Jan 2022
Ingredients
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- Orange
- 1
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- Lemon
- 1
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- Dark chocolate
- 100 g
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- Plain flour
- 30 g
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- Sugar
- 30 g
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- Buttermilk
- 330 g
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- Bread flour
- 350 g
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- Pink himalayan salt flakes
- 1 pinch
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- Butter
- 20 g
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- Mixed spice
- 1 teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Cinnamon bark essential oil
- 1 dash
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- Wild orange essential oil
- 1 dash
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- Lemon essential oil
- 1 dash
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- Dried yeast
- 7 g
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- Dried cherries
- 100 g
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- Hazelnut chocolate spread
- 10 g
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- Plain flour
- 3 tablespoons
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- Cocoa powder
- 3 tablespoons
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- Extra virgin olive oil
- 1 teaspoon
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- Water
- as needed
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- Caster sugar
- 50 g
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- Water
- 75 g
Tools
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Oven
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Parchment paper
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Stove
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TM5
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Piping bag
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Tm5 bowl
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Small bowl
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Saucepan
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Baking sheet - 18 x 13"
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Lightly floured surface
Step preview
- Add plain flour, sugar and buttermilk to the TM5 bowl
- Cook and let cool - 3 min, 80°C, speed 3
- Then add bread flour, pink Himalayan salt flakes, butter, buttermilk, orange zest, mixed spice, ground cinnamon, lemon zest, cinnamon bark essential oil, wild orange essential oil and lemon essential oil to the TM5 bowl
- Mix with MC in place 10 sec, speed 6
- Then add dried yeast to the TM5 bowl
- Knead for 3 min, dough
- Then add dried cherries and dark chocolate to the TM5 bowl
- Knead for 1 min, dough
- Scrape out onto floured silicone mat and wrap in a tight ball
- Prove until doubled
- Hape into buns with well floured hands. Approximately 60g per bun
- Flatten each bun in the palm of your hand
- Place a teaspoon of Notella into the middle of the dough
- Wrap the dough over the Notella and seal completely so there is no gaps in the dough
- Line a clean baking sheet with parchment paper
- Place onto lined baking sheet in a concentric circle, cover and rise until doubled
- Meanwhile make a paste for the crosses: add cake flour, cocoa powder, extra virgin olive oil and water to a clean small bowl
- Mix with teaspoon until combined
- Pipe crosses onto each bun
- Place into cold oven and bake for 20-25 minutes at 180°C
- Add caster sugar, mixed spice and water to a clean saucepan
- Heat until sugar has dissolved - medium heat
- When you remove them from the oven, brush generously with the glaze immediately
- Serve hot with lots of butter and more hazelnut spread if desired