As Easter approaches, many South Africans are looking for unique and delicious hot cross bun recipes to try at home. One such recipe that has gained popularity in recent years is the Biscoff Choc Chip Hot Cross Bun, which combines the richness of chocolate with the distinctive flavor of Lotus Biscoff spread.
To make these sweet treats, you will need 250-300g of Lotus Biscoff spread, which should be slightly warmed to make it pipeable, but not runny. You will also need 2 tsp of mixed spice, 250g of flour, 100g of sugar, 10g of yeast, 10g of salt, 1 egg, and 120ml of warm milk.
Preparing the Dough
In a large bowl, combine the flour, sugar, yeast, salt, and spices. Add the warm milk and egg, and knead for 8-10 minutes until the dough is smooth and elastic. You can use a stand mixer or knead by hand. Add the soft butter and continue kneading until it is fully incorporated, and the dough becomes soft and stretchy.
Fold in the chocolate chips at the end to prevent streaking. The dough should feel soft and slightly tacky, but not sticky. Place the dough in a lightly oiled bowl, cover it, and allow it to rise for 1-1.5 hours, or until it has doubled in size.
Shaping and Baking the Buns
Divide the dough into 12 equal pieces, and shape each piece into a smooth ball by tucking the edges underneath and rolling gently against the counter. Place the buns close together on a lined baking tray, cover them loosely, and proof for 45-60 minutes, until they are puffy and just touching.
Mix the flour and water into a smooth paste, and transfer it to a piping bag. Pipe crosses over each bun, and bake at 180°C (fan 170°C) for 20-25 minutes, until the buns are golden brown and cooked through.
While the buns are still warm, brush them with warm apricot jam for a glossy finish. Using a skewer or piping tip, poke a small hole in the side or bottom of each bun, and fill with slightly warmed Biscoff spread.
Each bun takes approximately 1-2 tablespoons of Biscoff spread, and the structure stays soft and fluffy, while the center remains molten and indulgent. You can store the buns in an airtight container for up to 3 days, and warm them slightly before serving to revive the gooey center.
For more information on baking and recipes, you can visit the WikiHow website, which provides a wide range of tutorials and guides on various topics, including cooking and baking. You can also check out the Food Standards Agency website, which provides information on food safety and nutrition.
- 250-300g Lotus Biscoff spread
- 2 tsp mixed spice
- 250g flour
- 100g sugar
- 10g yeast
- 10g salt
- 1 egg
- 120ml warm milk
