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Laura Romeo - Weber Grill Expert

Choc Hot Cross Brioche Buns

  • People

    Serves 12

  • Prep Time

    30 min.

  • Rising Time

    2 h

  • Barbecue Time

    20 to 25 min.

People
Serves 12
Prep Time
30 min.
Rising Time
2 h
Barbecue Time
20 to 25 min.

the Ingredients

Choc Hot Cross Brioche Buns
  • ½ cup milk, lukewarm
  • 3 tablespoons caster sugar
  • 3 teaspoons dry yeast
  • 3½ cups bread flour *see note (plus extra if needed)
  • 3 teaspoons mixed spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 4 eggs, lightly whisked
  • 140 grams unsalted butter, softened
  • 200 grams dark chocolate chips
  • 20 grams unsalted butter, melted, to glaze
  • 2 tablespoons honey, warmed

For Chocolate Flour Paste

  • ⅓ cup bread flour or plain flour
  • 1 tablespoon cocoa powder
  • 3 tablespoons water

Instructions

  • 01 In a jug, combine the warm milk, sugar and yeast. Stir gently and set aside in a warm place for 5 to 10 minutes or until the mixture is frothy.
  • 02 Mix together the bread flour, mixed spice, cinnamon and the salt in a large bowl or bread maker. Create well in the centre, pour in the yeast mixture and eggs. Combine the mixture into a soft dough (mixture will be sticky, add a little more flour if it is too wet). Knead until the dough comes together.
  • 03 Add the butter in three portions, kneading after each addition. Once the butter has incorporated, knead for 5 minutes. Transfer the dough to a greased bowl, cover in plastic wrap and let stand in a warm environment for 1 hour or until doubled in size.
  • 04 Knock back the dough and incorporate the chocolate chips, folding and kneading the dough. Divide into 12 portions. Line a baking tray with baking paper and place the balls of dough onto the tray, evenly spacing with a 4cm gap. Loosely cover with greased plastic wrap.
  • 05 Leave to stand in a warm environment for 30 minutes to 1 hour at room temperature, or until doubled in size.
  • 06 Prepare your barbecue for indirect cooking over medium-low heat (170°C to 190°C). Using a pastry brush, gently brush the buns with the melted butter. To make the chocolate cross; combine all the chocolate flour paste ingredients in a small bowl. Pour into a piping bag or ziplock bag. Cut the corner off the bag and pipe a cross onto each bun.
  • 07 Place the tray on and bake the buns over indirect medium-low heat for 20 to 25 minutes.
  • 08 Once cooked, remove from the barbecue. Slide the buns onto a cooling rack and brush the buns with the melted honey. Leave the buns to rest for 10 minutes. Best enjoyed warm, can be served with butter.
  • Note

  • 01 For best results, use bread flour as it will provide a much lighter and fluffier texture. Alternatively, you can use plain flour for a more traditional hot cross bun texture.
Ingredients
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