How to Make Hot Cross Buns
My Hot Cross Buns with an Italian twist are part brioche, part chocolate and all sorts of DELICIOUS.
Add to this that recently, I was recently pleasantly surprised to have been given the latest Bertolli with Butter Spread to try.
This also has a unique twist – sea salt! I decided to add it to my mouth watering Hot Cross Bun creation and once spread, boy did it provide the ultimate salty, sweet combination.
If you have always wanted to try and make Pan Goccioli for the Easter period but just don’t find the time – make time and don’t do it the traditional way, do it, MY WAY.
And do yourself a favour. Go and grab a tub of the delicious Bertolli spread. It will be sure to beat any you have used in the past. After all, Bertolli make great olive oil and its one of the main ingredients in this spread so you can’t go wrong…melted on Italian buns it is even better…HAHAHA
PS: If you’re Italian or you have ever been to Italy you may have tried Pan Goccioli. Can’t get them anywhere? Try this recipe as it’s the inspo for them. YUM.
Watch Hot Cross Buns video recipe:
ITALIAN HOT CROSS BUNS with a Twist | PAN GOCCIOLI
Moist Italian Hot Cross buns with chocolate are so good they’re almost sinful…Try this twist on tradition for Easter and serve them hot using Bertolli with Butter spread melted on top. (You’ll want to leave room for more than one!)
Vincenzo’s Top Tips To Make Pan Goccioli
NOT too warm
Make sure it’s not too warm in your kitchen or the dough won’t be the right consistency.
Don’t need to perfect it!
They don’t have to be perfect so don’t roll them too much or the dough will soften and be hard to work with.
Hot Cross Buns | Italian Way
Print Recipe
Equipment
- Board or Benchtop. To knead dough
- Small cup
- Large bowl for mixing
- Baking Paper
- Flat baking tray
- Cling Film
Ingredients
- 500 grams Plain flour
- 150 grams Chocolate buds
- 130 ml Water
- 130 ml Milk
- 7 grams Dry yeast, or 10g fresh yeast
- 100 grams White sugar
- 1 spoonful Honey
- 1 spoonful Vanilla extract
- 1 Egg
- 1 Egg yolk
- tbsp Milk
- pinch Salt
Instructions
- Put 150g of dark chocolate buds in an air tight bag and put it in the freezer.
- Mix the plain flour, water, milk, yeast and sugar in a bowl and combine to begin making Italian Hot Cross Buns. Massage this for around 10 minutes so that it begins to form into dough.
- Add an egg and mix using a mixer. You can also use your hands.
- Add 50g of melted Bertolli with butter spread and mix with the mixer once again.
- 5 minutes before the dough is ready, add a pinch of salt and the chocolate buds (so they don’t melt!)
- Knead the dough with your hands only, once again.
- Once you are happy with the consistency of the dough for your Italian Hot Cross Buns, place it into a bowl and seal it tightly with cling film. Leave it to rise overnight to ensure a really moist result.
- Remove the dough from the fridge (It should have risen) and begin to knead it gently once again to remove any possible air pockets.
- Cut the dough into thick strips and then small pieces that weigh 50g each.
- Create round balls by rolling them using the palm of your hands
- Place each ball onto a flat baking tray lined with baking paper leaving enough room in between each one so they can grow.
- Cover them for 2-3 hours by gently placing a tea towel over the top and leaving gaps so they can rise.
- Mix one egg yolk and a tablespoon of milk together and lightly paste the mixture over the top of each Italian Hot Cross Bun like a glaze (not too much or else they will burn).
- Bake in a pre-heated oven for 10 min at 180 degrees celcius.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Pan Goccioli
Serve Pan Goccioli by slicing it into portions and placing it on a serving platter or in a bread basket. Enhance the flavor by offering a bowl of high-quality olive oil with dried herbs for dipping. Alternatively, provide toppings such as sliced tomatoes, fresh mozzarella, basil, and cured meats. Pair it with Italian dishes or enjoy it with a glass of wine for a delightful culinary experience.
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