Milk Choc Hot Cross Buns

There’s nothing quite like the smell of freshly baked hot cross buns wafting through the kitchen at Easter time, and this version might even become your new favourite. These Milk Choc Hot Cross Buns are a wholesome twist on a classic, made with soft, spiced dough and sweetened naturally with dates and maple syrup. A little dollop of butter and you're in easter heaven.

The real star of this recipe? Our brand-new No Added Sugar Milk Choc Buttons, folded through for those melty chocolate pockets in every delicious bite. They’re indulgent, so yummy and perfect for sharing (or not. We won’t judge!).

You will need

• ½ cup milk (of your choice)

• ½ cup cold water

• 1 ½ sachets dry yeast

• 4 cups plain flour, or GF alternative

• 2 tsp mixed spice

• 1 tsp cinnamon

• 60g chilled butter, cubed

• 1 egg

• 10 pitted dates

• ⅓ cup maple syrup

• 1 cup No Added Sugar Milk Choc Buttons 

Cross mixture

• 4 tbsp flour 

• 5 tbsp cold water

• ½ tsp olive oil

Glaze

• 2 tbsp marmalade (without peel if you have)

• 1 tbsp water

How to make it

1. In a small bowl, soak the dates for 15-20 minutes in boiling water. 

2. Heat the milk in a small saucepan until just before boiling. Take off the heat and set aside. Add the cold water and allow to cool to luke warm. Sprinkle the yeast into the warm milk mixture and stir to combine. Leave the yeast liquid to sit for 5-10 minutes so that the yeast begins to froth and is active. 

3. Remove the dates from the soaking liquid and add to a blender or nutribullet. Blend with the maple syrup to form a smooth paste like liquid. 

4. Meanwhile, sift the flour, spice and salt into a large mixing bowl. Add the butter cubes and rub into the flour with your fingertips. You will achieve a sandy breadcrumb consistency. 

5. Make a well in the flour mix and add the egg, maple date mix and the yeast milk liquid.  Mix together and add the milk choc melts, continue to mix into a soft dough. Use your hands to knead the dough for a few minutes in the bowl until a smooth ball has formed.  

6. Grease a clean large bowl and place the dough rounded side up. Cover and sit in a warm place for 60-90 minutes to allow the dough to double in size.

7. Punch down the dough and knead on a lightly floured surface for 2-3 minutes. Evenly divide into 15 portions. Use butter or oil to lightly grease a baking tin (approx 20 x 30cm). Knead each portion and round into a ball. Place each bun side by side evenly in the prepared tin allowing a little space for them to rise together. Cover and leave to rise for 25-30 minutes. 

8. Preheat oven to 200°C.

9. Make the cross mixture: In a bowl combine the ingredients and mix with a fork to make a smooth paste. Transfer to a piping bag. 

10. When the buns have risen, pipe the flour mix over the top of the buns. Place in a hot oven and bake for around 20 minutes or until golden brown on top. 

11. Make the glaze by combining the ingredients in a small saucepan and heating slowly while stirring to a smooth consistency.

12. Remove the buns from the oven and brush with glaze while still hot. Allow to cool in the tin.