Chocolate Hot Cross Buns

Serves 6, 40 mins prep time, 20 mins cook time

Nutritional Information

Calories: 243

Protein: 6.5g

Carbs: 28.3g

Fat: 10.6g

Ingredients

150 g wholemeal self-raising flour, plus extra flour for kneading and rolling

1 tsp cinnamon (optional)

½ tsp nutmeg (optional)

¼ tsp allspice (optional)

pinch ground cloves (optional)

3 tbsp cocoa powder 

80g dark choc, chopped (for buns)

200g Greek yoghurt

1 teaspoon vanilla extract

30g dark chocolate, melted (for crosses)

Method

1. Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6. Line a baking tray with paper.
2. Place all dry ingredients except chocolate for crosses into a bowl. Whisk to mix well and distribute the spices.
3. Add yoghurt and vanilla to the dry ingredients and using clean hands, mix until it forms a sticky dough. 
4. Lightly flour your bench top with a little extra wholemeal flour and turn the dough out. Knead until it just comes together to form a ball – ensure you don’t overwork the mix.
5. Divide the dough into six small balls (about 70-75g each) and place close together, slightly touching, onto the lined baking tray. Flatten each ball slightly.
6. Place in the oven on the middle shelf and bake for 20 minutes.
7. Remove and allow to cool for about 10-15 minutes before melting the remaining chocolate in the microwave (30 second bursts, mixing between each). Transfer into a piping bag and pipe crosses onto the cooling buns. 
8. Delicious served warm or completely cooled. Add some butter for a real treat.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat and serve.
• Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
• If following a gluten free diet, replace the wholemeal flour with gluten free self raising – please note this will reduce the fibre content and likely increase the carbs. We have not tested this.
• Alternatives: You can skip the spices if you wish – for a more chocolatey flavour. Or, include the spices, skip the cocoa powder and swap the chocolate for raisins instead – for a more traditional hot cross bun.