How to make Chocolate Hot Cross Buns - SK Khazana -
Hot cross buns are usually made during Easter but you can enjoy them at other times too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour, Cocoa powder (कोको पावडर)
Cuisine : Continental
Course : Desserts
For more recipes related to Chocolate Hot Cross Buns - SK Khazana checkout Microwave Chocolate Cake, Chandrakala, Very Low Fat Brownies, Farm House Fruit Cake . You can also find more Desserts recipes like Fig And Chocolate Bars Bread And Matar Pudding Madhur Pulao Cinnamon and Cranberry Loaf
Chocolate Hot Cross Buns - SK Khazana Recipe Card
This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes. The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.
Prep Time : 51-60 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Hot Cross Buns - SK Khazana Recipe
Refined flour 2 3/4 cups
Cocoa powder 1/2 cup
Fresh yeast 1 tablespoon
Castor sugar 3 1/2 tabl a pinch
Salt a pinch
Cinnamon powder 1/2 teaspoon
Nutmeg powder millilitres
Milk 1 1/2 cups
Butter 30 grams + for basting
Dark chocolate cut into cubes as required
Fresh rosemary 1 sprigD
Maple syrup as required
Method
Step 1
Sift 2 cup refined flour and cocoa powder and mix well.
Step 2
Take yeast in a bowl and castor sugar and 2 tablespoon warm water in a small bowl, mix well and set aside to activate.
Step 3
Add sugar, salt cinnamon powder and nutmeg powder to the flour mixture and mix well.
Step 4
Make a well in centre, add activated yeast and milk and knead into soft dough.
Step 5
Add butter and knead well.
Step 6
Divide the dough into small equal portions. Spread each portion on your palm, place a chocolate cube in the center, bring the edges together and shape into a ball.
Step 7
Dip a sprig of rosemary in butter and grease the baking tray with it. Dust with flour.
Step 8
Place the dough balls on a baking tray, cover with a damp muslin cloth and set aside to prove for 20-25 minutes.
Step 9
Preheat oven at 180º C.
Step 10
Take remaining refined flour in another bowl. Add water and mix well to get a thick slurry.
Step 11
Fill a piping bag with slurry and pipe out crosses on the proved buns.
Step 12
Keep the baking tray in preheated oven and bake for 10-15 minutes.
Step 13
Remove from oven and cool. Dip the rosemary sprig in butter and baste the buns with it. Dip rosemary sprig in maple syrup and drizzle the syrup over the buns.
Step 14
Serve at room temperature.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
