Hot Cross Buns with Chocolate and a Biscoff Centre – Rohi Rīpeka me te Biscoff
E hoa mā (friends), Hot Cross Buns are one of my favourite things to make from scratch and eat, warm from the oven. I already have an Overnight Hot Cross Bun Recipe that is spiced in a similar way and also has chopped tiakarete parauri (dark chocolate) and flavours of ārani (orange). However, in this recipe the ārani (orange) has been removed and Biscoff is baked in to the centre, resulting in a gooey, spiced centre that is just divine. I do not eat Biscoff often but I love it in this recipe, the spices and tiakarete parauri (dark chocolate) with the Biscoff pair so beautifully. The idea of having it as a treat at Aranga (Easter) once a year makes it super special. So, join me as we embark on an Easter flavour sensation.
Hot Cross Buns with Chocolate and a Biscoff Centre – Rohi Rīpeka me te Biscoff
A super spiced Hot Cross Bun with Dark Chocolate chunks and a gooey Biscoff centre.
Servings 12 delicious hot cross buns
Ingredients
The Spiced Dough – Te Pokenga Raukikini
- ¾ C (185) ml wai wera (hot water, from the tap)
- ¾ C (185) ml miraka aromahana (lukewarm milk)
- ½ C (90 g) huka hāura (brown sugar, tightly packed)
- 1 tbsp + ¼ tsp (12 g) īhi horo (instant yeast)
- 4 ½ (675 g) puehu parāoa kounga (high grade flour)
- 1 hēki (size 7)
- 1 tbsp (15 ml) wanira
- 2 tsp raukikini katoa (allspice)
- 1 heaped tbsp rau kikini whakauruuru (mixed spice)
- 1 tbsp hinamona kuoro (ground cinnamon)
- 1 ½ tsp tote (salt, fine)
- 80 g pata kūteretere (softened butter)
- 160 g tiakarete parauri (dark chocolate, 50%). You can use chocolate drops here, I find them a bit sweet but up to you.
- 400 g smooth biscoff spread (chilled, keep in the fridge until needed)
The Crosses – Ngā Rīpeka
- ⅓ C (50 g) puehu parāoa kounga (high grade flour)
- 1 tbsp huka (sugar, of any kind)
- 1 tsp pēkana paura (baking powder)
- 2 ½ tbsp (35 ml) tbsp wai (water)
The Glaze – Te Mōhinuhinu
- 30 g pata (butter)
- ¼ C marahihi māpere (maple syrup)
Instructions
The Spiced Dough – Te Pokenga Raukikini
- Add the lukewarm miraka (milk aromahana), wai wera (hot water) and huka (sugar) in to a large bowl. Stir it well until the sugar has dissolved.
- Add the īhi horo (instant yeast) and mix it in well. Leave it for 5 minutes or so to activate. The īhi (yeast) will rise to the top when it is ready.
- Add the puehu parāoa (flour), hēki (eggs), iho hūperei (vanilla), raukikini katoa (allspice), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt) and pata (butter) in to the yeast mixture. Stir it with a knife until a rough dough comes together.
Kneading The Dough – Te Pokepoke Parāoa
- Once the dough is roughly incorporated, it is time to knead the dough. If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 10 minutes on low-medium speed. If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers) for 12-14 minutes. Try not to add any extra flour when you are kneading.
- Once the dough has reached the window pane test (see the video for reference), it is ready for the tiakarete (chocolate).
- Chop the tiakarete (chocolate) in to small chunks. Stretch the dough out to a rough rectangle. Sprinkle over the tiakarete (chocolate), fold it in from the edges and knead it until it is distributed well.
- Manipulate the dough in to a ball and add to a large, clean bowl. Cover with a tea towel or bowl cover. Rise for 1 ½ hours.
Making the Buns – Te Mahi Rohi Parāoa
- Line a 25cm x 35cm tray with baking paper. Note: Try not to use a tray any bigger than this as this this size tray helps the buns rise close together, creating softer buns. Trust me, it makes a difference.
- Once the dough has doubled in size, tip it on to a bench and cut in to 12 equal pieces. You can use a scale for accuracy here or you can eye ball it (which is what I often do).
- Take the jar of chilled Biscoff and divide it in to 12 equal spoonful's. I use the whole jar, you can use less but this amount is perfect in my mind.
- Note: Watch the video for assistance on how to create the buns. Notice I don't handle the dough too much or knead it again after it has risen. Taking a piece of dough, gently press it out and place the Biscoff in the centre. Pull in the corners and pinch the seams together. Flip it over and gently shape the dough in to a round shape. Place it on to the tray. Continue this pattern with all 12 pieces.
- Once all the buns are in the tray, cover them with a tea towel. Rise for 55 minutes to an hour on the bench.
- 15 minutes before the rising time is up, make the rīpeka (crosses).
The Crosses – Ngā Rīpeka
- Before making the crosses, pre-heat the oven to 170 °C.
- Add puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl. Whakaranuhia – mix to combine until it forms a thick paste.
- Add the mixture to a piping bag and pipe the crosses on to the risen buns. Once the rising time is up, slide them in to the oven.
- Bake for 30 minutes and then check if they are cooked. If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes. As they bake prepare the simple mōhinuhinu (glaze).
The Glaze – Te Mōhinuhinu
- Gently melt the pata (butter) and stir through the marahihi māpere (maple syrup). Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over.
- Return the rohi (buns) to the oven, turn the oven off and leave them for an extra 5 minutes. This helps the glaze go sticky. Now they are ready to eat.
- These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight. Slice them and toast them the next day or warm them in the microwave for 10 seconds.
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