Simple, Three Swiss Ingredient Orange Chocolate Hot Cross Buns
Well! Here we are beginning out Easter the same way we have spent the previous four weeks here in Switzerland. Close to home while quarantine continues. But today, I’m not here to talk about that. Today, it’s all about the buns!
One of the things I miss most about New Zealand at Easter is not having access to the delicious tradition of Hot Cross Buns. After a little rummage around the cupboard this morning, I found three ingredients that I thought could make some non-traditional flavoured Hot Cross Buns this easter. So allow me to present my Swiss Orange Chocolate flavoured Hot Cross Buns.
Here’s how they came together.
The three ingredients your will need are:
1 packet of instant Butterzopf mix. You can get these at either coop or Migros
1 handful chocolate chips or hacked up chocolate bar
Empty Butterzopf mix into a bowl.
Add rind of one orange.
Add 280-300 mls of tepid water.
Add squeeze of orange juice.
Mix these together with your stand or hand mixer with dough hooks until everything combines.
Add chocolate chips to bowl.
Continue to mix until the dough is well combined and mostly coming away from the sides. For light and fluffy buns (not a sentence I ever thought I would type) your dough should be fairly sticky once when all the ingredients come together.
Let dough rise for 40 mins to 1 hour.
When the dough has risen. Begin shaping buns. I measured them out at 75g a piece and this made exactly 12 buns for me. You might need to flour your hands for the sticky dough to come away from your fingers as you mould them into shape.
Let buns rise again for another forty minutes or so.
Turn the oven onto 180°c.
If you fancy making a cross, I did this by combining:
2 tsp cocoa powder
1/4 cup flour
1/2 tsp sugar
1/3 cup water
Put the cross mixture into piping bag, plastic bag or make a piping bag from baking paper (you tube it).
Mix together until they make a smooth paste.
Pipe cross on top of the buns and bake in the oven for 17-20 minutes until golden brown.