Chocolate Hot Crossed Buns! What???????? by Chef Gigi

A traditional Easter pastry dating back to mid-evil times. Lucky for us these buns now come in an assortment of flavors. Check out my chocolate chip variation. Did someone say chocolate?

Cuisine: European
Prep Time: 2 hours, 11 minutes
Cook Time: 30 minutes
Total Time: 2 hours 41 minutes
Servings: 12

Ingredients
For the yeast mixture:
1 cup milk warmed, not to exceed 105' F degrees
2 teaspoons dried yeast
1 teaspoon sugar
For the buns:
4 cups all-purpose flour
1/3 cup cocoa powder, Dutch-processed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup dark brown sugar, packed
1/2 cup butter melted, cooled to 105. F degrees
1 orange zested and juiced
1 egg
3/4 cup chocolate chips
For the chocolate crosses
1/2 cup all-purpose flour
1/2 cup sugar, superfine if you can
1 heaping tablespoon of cocoa powder
1/4- 1/2 cup water

For the glaze:
4 tablespoons orange marmalade warmed in the microwave

Here's how to make them
1. Combine the milk, yeast, and sugar in a small bowl and whisk until well combined. Set aside for 5 minutes until the mixture becomes frothy and the yeast has activated.
2. Add the flour, cocoa powder, mixed spice, yeast mixture, melted butter, and egg using the large bowl of a stand mixer with the dough hook attached. Mix at a low speed for 5 minutes until you have a soft, sticky dough
3. Cover with plastic wrap and allow the dough to rise for 2 hours. Alternatively, you may use a wooden spoon to bring everything together and knead the dough on a floured surface before proofing.
4. Return the bowl to your stand mixer, add the chocolate chips and orange zest, and knead for 1 minute. Make sure that the chocolate chips are evenly distributed.
5. Place the hot cross bun dough on a floured surface and knead lightly. Using a sharp knife, divide the dough into 15 equal pieces.
6. Roll the dough into smooth balls and place in a lined and greased 8 x 12-inch baking dish. Cover with a slightly damp, clean kitchen towel and allow them to proof for 30 minutes.
For the chocolate crosses
7. Combine the flour, sugar, cocoa powder, and water in a small bowl and whisk until smooth.
Place the mixture in a Ziploc bag with the corner cut off. The mixture should resemble the consistency of pancake batter.
8. Preheat your oven to 350 'Degrees F, and pipe crosses along the top of the proofed buns.
Bake in a preheated oven for 20- 30 minutes until the buns are baked.
9. Cool for about 5 minutes and brush generously with warm jam - before removing and placing them on a wire rack to cool for 20 minutes.

Cook's notes
Use lukewarm milk. If it's too hot, it will kill the yeast. Test this by placing a clean pinky finger in the milk. If you feel it's too hot, allow the milk to cool.