- Prep Time
- Cook Time
- Difficulty Level Moderate
HOT CROSS BUNS. MY WAY.
I can’t believe Easter has already come around, it feels like Christmas was just yesterday! But what I love the most about any holiday period (is something which I’m sure you can guess)…THE FOOD.
As many of you know, I like to give recipes a Vincenzo’s Plate twist, which adds a special kick, and what better time to experiment than during CHOCOLATE SEASON?! With Hot Cross Buns EVERWHERE at the moment, I wanted to create my own version. So I did.
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 Hot Cross Buns 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 video recipe:
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!)
- 500g plain flour
- 150g chocolate buds
- 130ml water
- 130ml milk
- 7g dry yeast (or 10g fresh yeast)
- 100g white sugar
- 1 spoonful of honey
- 1 spoonful of vanilla extract
- 1 egg
- 1 egg yolk
- Tablespoon of milk
- Pinch of salt
- Board/Benchtop to knead dough
- Small cup
- Large bowl for mixing
- Baking paper
- Flat baking tray
- Cling Film
- 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.
VINCENZO’S PLATE TIP: Make sure it’s not too warm in your kitchen or the dough won’t be the right consistency.
- 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
VINCENZO’S PLATE TIP: 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.
- 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.
HOW TO SERVE:
- Leave the Italian Hot Cross Buns to cool for 5-10minutes.
Serve to your guests while still warm with a generous dollop of Bertolli with Butter Spread (with Sea Salt) smothered through the centre.
It WILL melt in your mouth.
E ora si mangia, Vincenzo’s Plate….Enoy!